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–+ servings
Finished loaf of dutch oven bread.

Small Loaf Dutch Oven Bread

This 3 serving loaf is suitable for every small household. This is a quick loaf of crusty bread you can put start and finish in about 3 hours.
4.96 from 25 votes
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Prep Time 15 minutes
Cook Time 45 minutes
rise time 2 hours
Course Bread
Cuisine American
Servings 3 Servings

Equipment

  • Dutch Oven Cast iron is best, be sure the knob is heat-proof
  • Bread Sling you can just use foil or parchment for a bread sling but I find the silicone bread sling makes rising and baking this loaf, especially easy

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 1 1/8 tsp rapid rise yeast see notes in the post about using active dry yeast
  • 1/2 tsp salt
  • 3/4 cup warm water

Instructions
 

  • put the flour in the bowl of a stand mixer or a mixing bowl
  • put yeast on one side of the flour and the salt on the other side of the bowl, stir lightly together
  • pour most of the warm water into the bowl, mix with a wooden spoon just until it comes together
  • once it starts to come together use the bread hook on your stand mixer or the wooden spoon and stir until a ball starts to form
  • add the rest of the water and stir again
  • once the dough forms you can knead on low with the machine or knead by hand 6-8 minutes
  • once a soft dough is formed put the dough in lightly oiled covered bowl
  • let the dough rise in a warm place until doubled in size
  • deflate the dough gently
  • form a round ball and if needed pinch the bottom of the ball together to form a loaf
  • place it on the bread sling on the counter, either use foil, parchment, or my preferred method, the silicone sling
    Bread dough on a silicone sling.
  • turn the bowl you used for rising over the top of the dough
    Bowl turned upside down over the top of the dough.
  • let it double in size again
  • meanwhile place a Dutch oven in the cold oven
  • preheat the oven to 425° (if using parchment, don't go above 415° and just bake a little longer)
  • when the dough has just about doubled remove the hot Dutch and take off the lid
  • slash the top of the dough with a razor or very sharp knife
  • lift the dough up using the sling and set it carefully in the hot Dutch oven
  • cover with the lid
  • bake for 45 minutes, removing the lid after 30 minutes, probably closer to 50 minutes if you are only baking at 415°
  • Cool completely on wire rack before cutting the bread, ok try to hold off until it's cool it will slice better that way
    Fresh bread cooling on a baking rack.
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