Gary’s Dutch Oven Bread

Garrison Wayne


I have read a lot of recipes for bread that bakes in a Dutch Oven. Most of the recipes call for the bread dough to be plopped into a smoking hot pan and the baked for about 45 minutes.
I created this recipe, which has a bit of butter, milk, egg, and sugar....sort of a light version of Brioche Bread. These type of breads can burn easier than those with just flour, yeast, salt and water. The cold oven method works very well for this recipe. I use cast iron.
This loaf will remind you of Old Fashioned loaves from the past. It is soft and tender. Slice it to medium thickness and enjoy anytime.


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3 Hr
1 Hr 5 Min



  • 1 1/2 c
    bread flour
  • 1 tsp
    instant yeast
  • 1 Tbsp
  • 1 c
    water, warm

  • 1/2 c
    warm milk
  • 3 Tbsp
    unsalted butter, melted
  • 1 large
    egg, beaten, room temperature
  • 2 1/2 c
    bread flour
  • 2 tsp
    kosher salt
  • 2 Tbsp
  • 2 tsp
    instant yeast
  • ·
    additional bread flour

How to Make Gary’s Dutch Oven Bread


  1. You will use a stand mixer for this recipe.
    In the mixer bowl, place all the ingredients for the sponge (step 1) and mix well. This can be done by hand. Cover with plastic and let sit until doubled and quite bubbly. This will take 75-90 minutes. Note this recipe calls for instant yeast, which is much faster than regular yeast.
  2. While the sponge is rising, prepare a 5 qt. Dutch Oven by lightly greasing with shortening and lining the bottom with parchment paper. Grease the paper and sift a bit of flour on top of the greased paper. You do not need flour on the sides of pan.
  3. You should have all of your step 2 ingredients measured and ready to go when the sponge has doubled in size.
  4. When sponge has doubled, add all the remaining ingredients and mix with the dough hook attachment on your mixer. The dough will be sticky and not come together in a ball. Add additional bread flour a couple of tablespoons at a time, while mixer is kneading on low speed. You should only need 1/4 to 1/2 cup total flour. Stop adding flour when the dough starts to come together and barely sticks to the bottom of the bowl. At this point, process a few minutes more.
  5. Transfer the dough to a large greased or buttered bowl, using a rubber spatula. Grease or butter the top of dough. Cover with plastic until doubled in size, or about 1 hour.
  6. When the dough has doubled, do not punch down. Use a rubber spatula to fold several times to shape and then turn out into your prepared Dutch Oven. Cover with plastic to rise around 30 minutes. The dough should fill your 5 qt. pan by almost halfway up.
  7. Remove plastic from top of pan. With a very sharp knife or razor blade, score the top in a diagonal pattern. Dust with a little flour and place the lid on top to cover. Place the Dutch Oven in a cold oven. Turn the heat to 425 and bake undisturbed for 55 minutes. Remove the lid after 55 minutes and bake uncovered for 10 more minutes. Remove from oven to a rack.
  8. After the bread has cooled a few minutes, remove from pan and cool completely on a rack before slicing. Keep tightly covered to retain freshness. This is a large loaf. I cut mine in half and freeze half for later.

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