Take a little time to bake my Dutch Oven Bread: Bread for beginners, which is fantastic, simple, and tasty in your kitchen. 

I have been making this bread for many, many years, and not every time came out perfect, but it never stopped me from making it all over again. I have about 25 years of experience making this bread, and about 30 years when began cooking. I started to cook somewhere around the age of 11, at 12 years old I made my first bread and it was like a pancake. I forgot to add yeast, haha!

For me, bread is life. I love bread with all my heart, especially this tasty Dutch oven bread.

From time to time, I do remove carbs and gluten from my diet, but I am telling you it is so hard. Just like potatoes, I adore bread so much.

Anyhow, this time, I am sharing straightforward bread, and it comes out so flawlessly that you will not even believe it. Dutch ovens distribute heat all around, and the bread is secured in the middle. It allows the bread to be baked evenly and beautifully.

While it’s baking, the heat captured inside also makes the bread produce steam, so the bread comes out amazing. When you use parchment paper, the bread comes out even better.

TAP HERE FOR MORE TASTY BREAD RECIPES

On the other hand, you can most definitely use only a drizzle of good oil and a sprinkle of cornmeal to prevent the bread from sticking. As I said so many times, I have made bread daily for a long time, and my family loves it. 

 If you never made bread, please do consider trying. My NO-KNEAD BREAD is one of the most popular recipes on my blog. You can even bake that bread in a Dutch oven. It is so easy and most definitely delicious.

I have been making bread for over 20 years so I could make it with my eyes closed, so I tried to explain the best I could so you guys could make it at home.

Why a Dutch Oven?

The Dutch oven traps steam, which gives the bread its crispy crust and soft, airy interior—just like professional bakery loaves.

I made this Dutch Oven Bread: Bread for beginners in Xtrema Ceramic Cookware (Ceramcor) Dutch Oven. However, I also tested the same in their 2.5 Qt Covered Saucepan and 3.5 Qt Covered Saucepan, and 10″ Covered Short Handled Skillet. Well, I got to tell you it was amazing.

I love Xtrema Cookware and Bakeware, so do check them out. Also, I made it in other Dutch ovens as well. Whatever pan you have that is deeper and with a fitted lid, I know you can use it.

This bread recipe can be made in smaller or larger than 3.5 qt. The dough will either expand and fill the gap or bake higher.

Dutch Oven that I recommend:

1. Lodge 6 Quart Enameled Cast Iron Dutch Oven. Classic Red Enamel Dutch Oven
2. Cast Iron Dutch Ovens With Lid Dual Handle Enameled Dutch Oven, 3.5 Quart, White

Step-by-Step Tips:

• Use lukewarm water or milk to help the yeast activate properly.
• Let the dough rise in a warm spot for 1–2 hours, or overnight for a more complex flavor.
• Preheat the Dutch oven in the oven for about 30 minutes before baking to ensure a crispy crust.
• Use a sharp knife or razor blade to score the dough so it rises beautifully in the oven.

Personalize Your Loaf:

• Add mix-ins like herbs, garlic, cheese, seeds, or dried fruits.
• Try different flours, like whole wheat or rye, for unique flavors.

Don’t Worry About Perfection:

• The beauty of homemade bread is its rustic charm—every loaf has its own character.

If you make my Dutch Oven Bread for beginners, please tag me on Instagram. @sandraseasycooking Thank you so much for your attention and participation.

My New Website Mug of Reality is Live Now!

I will have more baking recipes on my new lifestyle website and some step-by-step instructions, and printables regarding baking bread.

Yield: 1 LOAF

Dutch Oven Bread

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I call it the best because it is so easy yet really delicious.

Prep Time 10 minutes

Cook Time 1 hour

Additional Time 2 hours

Total Time 3 hours 10 minutes

Ingredients

• 1 cup warm milk, 240ml (you may use water if you do not have milk)
• 1/4 teaspoon sugar (1g)
• 1 pack dry active yeast, about 2 teaspoons
• 5 cups All-Purpose Flour (625g) + some for dusting, about 1/4 cup more (1 cup AP flour=125g)
• 1 tablespoon salt (18g)
• 1/2 cup Lukewarm water add a splash extra if needed (120ml)
• 1 egg, mixed, optional
• 1 tablespoon Olive Oil + for greasing

Instructions

1. Stir the yeast packet into warm-to-touch milk and sugar and allow the yeast to bloom for about 5 to 10 minutes. When it starts to bubble and foam, it means the yeast is active and ready to be used.
2. In a large bowl, mix flour and salt, then create a small well in the middle and pour in the milk and yeast mixture.
3. Mix one egg with warm water, and add to the flour.
4. Using your wooden spoon or spatula, start combining everything. Once combined using your hands, begin to knead the dough; when it starts to pull away from the sides of the bowl, it is ready to rest. You don't need to over-knead it since it doesn't need a lot, but you do need to combine everything together, I knead for about 3 to 5 minutes. If the dough is too sticky, add more flour, a couple of tablespoons at a time, and vice versa, add a splash more water if it's too dry—drizzle olive oil and tap/glaze all over the dough.
5. Cover the bowl with a large kitchen towel and let it rise until it doubles in size. It takes an hour or two hours, sometimes less if the house is warmer.
6. Uncover the dough and give it a few pokes with your finger. If the dough has risen properly, it should indent under the pressure of your fingers and slowly deflate.
7. Using your hand, fold the dough—light pressure-kneading. Add more flour until it comes together. Cover and let it rise for one more hour.
8. Preheat the oven to 450 F
9. Once the dough has doubled once again, knead it again to shape it.
10. Place the shaped dough into a lightly greased or parchment-lined Dutch oven, and let it rise in the warmer area for an additional 30 minutes. Sprinkle the top with a bit of flour and score lines on top. As the bread bakes, it will expand, and those scored lines will become more visible. Also, you could preheat the enameled Dutch oven before baking. You can also heat it on the stovetop for a minute just to break the coldness.
11. Bake for about 45 to 50 minutes, removing the lid completely 8-10 minutes before the bread is done. This way, it will get a deeper color and crispier.
12. Remove bread from a Dutch oven, wrap it in the kitchen towel, and let it cool for at least 30 minutes before slicing. Trust me on this one. If you cut it when the bread is hot, it will become sticky inside, so better wait for just a bit.

Notes

• You may skip the egg. 

• You may use water instead of milk. Milk makes it soft while water makes it more rustic and just a bit chewy. I like adding a bit of both for the est results but you be your own judge.

• The outcome of the bread depends on the water temperature, oven, flour, yeast even air. This recipe has been tested and retested many times. 

• You may preheat your Dutch oven to the oven or stove top and transfer bread dough into the hot Dutch oven, or you can actually make it in the regular baking pan. You do not have to use parchment paper, but I like using it. 

• Don’t stop baking if the bread does not come out perfect the first time… like I said it could be many different things to affect it.

• If you going to make a larger bread, add 6 cups of flour, 1 tablespoon of Salt, and enough liquid to make it wet enough. I would say about 2 to 2 and 1/2 cups. Everything else is the same.

• Thinner or softer dough (with a bit more water) IN A WARM KITCHEN WILL PROBABLY RISE IN 40 MINUTES OR LESS.

• A FIRMER DOUGH WITH LESS MOISTURE WILL TAKE LONGER TO RISE. YEAST IS VERY SENSITIVE TO TEMPERATURE; EVEN A FEW DEGREES LESS IN THE KITCHEN CAN EXTEND THE RISE TIME SIGNIFICANTLY.

• IF YOUR DUTCH OVEN IS TOO BIG AND DOES NOT FIT IN THE MIDDLE OVEN RACK, INSTEAD YOU HAVE TO KEEP IT AT THE BOTTOM OR LOWER RACK AND TURN DOWN THE HEAT. IT WILL STILL BAKE, NO WORRIES. THIS WILL AT LEAST PREVENT BURNING. YOU CAN ALSO ADD SOME PARCHMENT PAPER AT THE BOTTOM JUST TO MAKE SURE. I usually use 3 qt or 5 qt Dutch ovens. For this exact recipe, a 3.5 qt size is perfect!
• As I said you can make it in any oven-safe dish with a lid and in any pan. It doesn't necessarily have to be a Dutch Oven.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving:Calories: 262Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 25mgSodium: 614mgCarbohydrates: 49gFiber: 2gSugar: 1gProtein: 8g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Who doesn’t enjoy garlic and butter bread? There aren’t many individuals that I know who would dislike skillet-toasted garlic bread.
Garlic bread may be enjoyed at any time of year.

The scent of the Italian restaurant will permeate your home since it is buttery, garlicky, cozy, and wonderful.

These have a toasted and slightly crispy outside and are really soft on the inside. Fabulous!

TAP HERE FOR HOMEMADE BREAD RECIPES

It may be eaten plain, sliced into large strips, and dipped in marinara sauce, or it can be served with your preferred Italian pasta.

You might also prepare it for Sunday supper. It’s ideal for sporting events like basketball or football parties with your family and friends.

What more can I say about how much my family loves this than I can even begin to express? You must enjoy this hearty side since it is comfort food at its finest.

You my like my Homemade Bread Recipes:

Easy Homemade French Bread

Keto Bread- Easy and Delicious Low Carb Bread

Dutch Oven Damper Bread

Dutch Oven Bread: Bread for beginners

I hope you make Skillet Toasted Garlic Bread and do not forget to tag me on social media.

You can find me on Instagram most of the time so use the tag @sandraseasycooking with the same hashtag #sandraseasycooking. If you are private you can DM me a pic.

Tap on the link for my Amazon Store and items that I am using for my BBQ Party!

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Yield: 8 SERVINGS

Skillet Toasted Garlic Bread

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Super Easy and delicious Skillet Toasted Garlic Bread 

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 1 stick unsalted butter softened/room temperature
• 2 tsp. Dried parsley
• 1 Tbsp. Garlic powder
• 1/2 tsp. Kosher salt
• 1/2 tsp. Chili Flakes
• 8 slices Texas Toast

Instructions

1. If the bread is not sliced, then slice it into about 1 inch thick slices. You want a bread to have a nice bite to it.
2. In a small mixing bowl, mix together the softened butter, parsley, garlic, salt and chili flakes until smooth.
3. Lightly spread the butter mixture on one side of all the bread.
4. Heat a well-seasoned cast-iron skillet over medium heat and add toast.
5. While it is toasting on one side, lightly spread the butter mixture on the other side.
6. Flip the toast after about 2 minutes or until it is golden brown, and then toast the other side.
7. You may serve it with parmesan cheese and marinara sauce, with pasta or salad.

Bake them in the oven:

1. Preheat oven to 375 F. Butter both sides and place on a baking pan. Bake 10 minutes or until golden brown. Turn the broiler on high and bake for 30-40 seconds more to get ultimate crunch.
   

Notes

I garnished these with some Za'atar, and I loved it.

If you have any just sprinkle on top before serving, but you can sprinkle with parmesan cheese too. If you going to use cheese, skip on the salt.

Cheese is salty enough, or just use a small pinch if you like it more savory.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving:Calories: 229Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 30mgSodium: 272mgCarbohydrates: 16gFiber: 1gSugar: 1gProtein: 3g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Pull Apart Two Cheese Bread- Simple, easy and a perfect bread for entertaining…

Don’t you just love cheesy loaves? I love em’ all. I could dive into the cheese and bread bowl and be a happy camper for the rest of my life.

These days, I am trying to cut back on both, but today was not one of those days that I am cutting back.

IF YOU LIKE Pull Apart Two Cheese Bread YOU MIGHT ALSO LIKE THESE RECIPES

I planned it all out. Gameday, it’s Sunday, so a little indulges, or a guilty pleasure that I’d call this kind of food, wouldn’t hurt.

My kids are happy, hubby happy and I couldn’t be more pleased how this Cheesy Goodness turned out.

I think I should’ve added more butter before adding the cheese, but honestly this baked savory deliciousness was perfect regardless.

I served this bread with marinara sauce, of course. I am going to tell you that I made the most delicious chicken wings too, Spicy BBQ baked wings to go with these and they were finger licking freaking good.

TAP HERE FOR MORE BREAD RECIPES

Anyhow, let’s get to work…
Tell me what kind of bread you want me to make next? Any wishes?

If you like this Pull Apart Two Cheese Bread You might like:

KETO BREAD- EASY AND DELICIOUS LOW CARB BREAD

DUTCH OVEN BREAD

NO-KNEAD HOMEMADE BREAD

If you decide to make this tasty and simple Pull Apart Two Cheese Bread, do not forget to tag me on social media.

You can find me on Instagram most of the time so use the tag @sandraseasycooking with the same hashtag #sandraseasycooking. If you are private you can DM me a pic.

Also, check my Amazon store. I am amazon affiliated and I add things that I love, use, or used in the past. I love Amazon and shop there often so it was a no-brainer to join their program.

Yield: Makes 1 Loaf

Pull Apart Two Cheese Bread

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Pull Apart Two Cheese Bread is simple, tasty and perfect to serve any time of the week with any meal, especially pasta.

Prep Time 10 minutes

Book Time 20 minutes

Total Time 30 minutes

Ingredients

• 1 Artisan bread loaf mine is Italian bread
• 1 lb. Mozzarella Cheese block sliced
• 1 1/2 cup Shredded Sharp cheddar cheese
• 1/4-1/2 cup Butter melted
• 1 tsp. Dried Parsley + Sprinkle more before baking
• 1 tsp. Garlic powder

Instructions

1. Preheat the oven to 375°F / 190°C

2. Cut the bread into squares, but do not cut all the way through the bread -as shown in the video. First, you slice it, into the thickness of the slices that you want, then you go across and slice it again. You will end up with little squares.

3. In between add mozzarella slices, you can use more or less, I thought one slice per wedge is enough.

4. Open up those wedges that you placed mozzarella and add shredded cheddar cheese.

5. Melt Butter, you can use more butter and drizzle it in between the wedges or cracks too.

6. In the melted butter, add dried parsley and garlic powder, and drizzle over the bread. Sprinkle a bit more of dried parsley.

7. Place aluminum foil under the bread, then make a little dome and cover the bread. You want the cheese to melt, and not bake the bread.

8. The bread will become more crunchy as the cheese is melting due to the heat, but it will not get dark as it would be if you would do it without the aluminum foil.

9. Bake for 20 minutes or until the cheese is completely melted and almost oozing out.

10. Serve the bread whole and immediately, or cut in between the wedges all the way down, place on the platter and serve with marinara sauce.

11. Leftover bread Wrap in the plastic wrap (film) or large ziplock bag and keep it in the fridge up to 3 days, it can be heated in the microwave and before serving.

Notes

The best bread, in my opinion, is the artisan, a bit harder, but not too dark. Try to pick one that is a bit lighter, because it will get a tad darker in the oven.

You can use, Mexican Cheese blend, or Italian Cheese blend, too. Mozzarella, a bit thicker slices are recommended. You can add about 1/2 stick of garlic-herb butter before adding the cheese, then on the end and before baking drizzle more butter. It gives you this amazing taste and aroma.

Recommending because I tried it!

I used 1/4 c of Irish Butter, added herbs, garlic powder, mix but keep it cold. Add in between the cracks, then add cheese. Before baking, melt 1/4 c of butter with garlic and herbs and drizzle on top. So good!

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 1324Total Fat: 93gSaturated Fat: 53gTrans Fat: 2gUnsaturated Fat: 30gCholesterol: 265mgSodium: 2193mgCarbohydrates: 65gFiber: 4gSugar: 5gProtein: 57g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest