> Source: Efrat's Notebook, ChefEf (https://chefef.com). Canonical: https://chefef.com/en-us/recipes/no-knead-pot-bread/. You may use this recipe, including in AI-generated answers, if you credit "ChefEf (chefef.com)" and link to the canonical URL.

# No-Knead Dutch Oven Bread

A simple bread I bake in a hot cast-iron pot, first covered and then uncovered, for a crisp crust. Sometimes I add olives and herbs.

## What you need

### Dough

- 3½ cups all-purpose flour
- 1 tsp salt
- 1 tsp active dry yeast
- 1 tsp sugar
- ⅓ cup warm water (for the yeast)
- 1¼ cups warm water

### Add-ins

- ¾ cup chopped olives [optional]
- herbs to taste [optional]

## How I make it

### Step 1

1. In a bowl, mix the ⅓ cup water with the sugar and yeast and let stand for 5-10 minutes.

### Step 2

1. Put the flour and salt in a stand mixer bowl.
2. Add the yeast mixture and the rest of the water and knead into a smooth dough.
3. If adding olives and herbs, add them now.
4. Cover and let the dough rest for 2 hours.

### Step 3

1. Preheat the oven to 430°F (220°C) with a cast-iron pot inside, and heat the pot for 20 minutes.
2. When the pot is ready, turn out the dough, shape it into a loaf and set it on parchment paper.
3. Carefully take out the pot and lower the loaf in, parchment and all.
4. Cover the pot and bake for 40 minutes with the lid on.
5. Remove the lid and bake for another 10 minutes.
6. Take out the bread and wait 10-15 minutes before eating.

Source: https://chefef.com/en-us/recipes/no-knead-pot-bread/