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This 90-minute bread recipe delivers artisanal-quality loaves with a crispy crust and airy crumb—no fancy equipment required. The secret lies in Dutch oven steam, which mimics professional bakeries and transforms simple ingredients into restaurant-worthy results.
I've perfected this method after years of testing, ensuring every slice has that perfect balance of texture and flavor.
What sets this recipe apart is the foolproof timing—just 90 minutes from start to finish, including proofing. The process begins with a basic dough that comes together in minutes, then develops flavor while resting.
High heat in the Dutch oven creates that coveted oven spring, while the steam locks in moisture for a tender crumb. No special skills needed—just patience and attention to a few key steps.
The result is a loaf with a golden, shatteringly crisp crust and an interior so light it practically melts in your mouth. The aroma alone will have everyone gathering around your kitchen, and the versatility makes it perfect for sandwiches, toast, or serving alongside soups and stews.
This bread proves you don't need hours or expensive tools to achieve bakery-quality results.
Once baked, let the loaf cool completely before slicing—this ensures clean cuts and prevents gumminess. Store wrapped at room temperature for up to 3 days or freeze for longer storage.
The possibilities are endless: slather with butter, pair with jam, or use as the foundation for your favorite sandwich. Let's get baking!
Ingredients for 90 minute bread
Nine simple ingredients transform into golden, crusty loaves in just 90 minutes.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 5 cups | Plus 1 tbsp for dusting |
| Active Dry Yeast 🍞 | 2 ¼ tsp | 1 packet or 2¼ tsp |
| Granulated Sugar 🍚 | 1 ½ tbsp | For yeast activation |
| Large Eggs 🥚 | 2 whole | Room temperature preferred |
| Unsalted Butter 🧈 | ¾ cup | Cold, cubed for mixing |
| Warm Water 💧 | 1 ¼ cups | 110°F for yeast activation |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Extra-Virgin Olive Oil 🫒 | ½ tbsp | For dough shaping |
| Cornmeal 🌽 | ¼ cup | For Dutch oven prep |
| Ice Cubes ❄️ | ½ cup | For cooling dough |
| Buttermilk 🥛 | ¼ cup | Optional for tangy flavor |
The flour is your foundation—King Arthur or Bob's Red Mill work best for that professional texture. Yeast quality matters: Saf-Instant or Fleischmann's are reliable, but check the expiration date (old yeast = sad bread). The butter should be cold but not rock-hard—press a cube with your finger; it should dent slightly. For the Dutch oven, Lodge or Le Creuset brands conduct heat perfectly. If you don't have buttermilk, mix 1 tbsp vinegar or lemon juice with 1 cup milk and let sit for 5 minutes.
No buttermilk? Plain yogurt or kefir works in a pinch—just use the same amount. Short on olive oil? Melted coconut oil is a neutral substitute, though it lacks the fruity notes. The ice cubes are non-negotiable for that perfect oven spring—they chill the dough just enough to prevent overproofing. For extra flavor, add 1 tsp garlic powder or 1 tbsp honey to the dough. And if you're feeling fancy, swap half the flour for whole wheat or rye for a nutty twist.
Store-bought yeast packets? Keep them in the freezer for up to 6 months—it extends their life. The dough can proof overnight in the fridge for a slower rise (just bake immediately after). For reheating, wrap the cooled loaf in foil and warm at 300°F for 10 minutes. Freeze slices for up to 3 months—they toast beautifully. Pro tip: Spritz the crust with water before baking for an extra-glossy finish.
Why You'll Love This Recipe
- No-Knead Magic: I swear by this—just mix the flour, yeast, sugar, and warm water, let it sit while you make dinner, then shape it and bake. The butter and eggs make it tender without fuss, and honestly? The smell alone is worth the wait.
- Golden Crust, Soft Heart: That crispy, buttery crust with a pillowy center? It’s all in the egg wash and proper baking time. The sugar caramelizes just enough to give it a subtle sweetness that pairs with everything—jam, butter, or even a simple soup.
- Weeknight Workhorse: Between us, this bread is my go-to for sandwiches, toast, or even French toast. I’ll make a loaf on Sunday, and it’s still fresh by Wednesday. (Yes, even on a Tuesday night when I’m too tired to think.)
- Pantry Staple, Budget Win: Four ingredients, one bowl, minimal cleanup. The yeast and sugar cost pennies, and the butter and eggs stretch further than store-bought loaves. Plus, leftovers? They last forever—freeze slices for toast later.
Step-by-step instructions for Dutch oven bread
Here's how to transform simple ingredients into artisanal-style bread in just 90 minutes.
Activate the Yeast and Mix the Dough
In a large bowl, combine the 1.25 cups warm water (about 110°F), 1.5 tbsp granulated sugar, and 2.25 tsp active dry yeast. Let it sit for 5-10 minutes until frothy—this confirms your yeast is alive and ready to work. If it doesn't bubble, your yeast might be dead, and you'll need to start over.
In a separate bowl, whisk together the 5 cups all-purpose flour and 1.5 tsp diamond crystal kosher salt. Create a well in the center and add the yeast mixture, 2 whole large eggs, 0.75 cup cold unsalted butter (cut into cubes), and 0.25 cup buttermilk (if using). Mix with a wooden spoon until a shaggy dough forms, then turn it out onto a lightly floured surface.
Knead Until Smooth and Elastic
Knead the dough for 8-10 minutes by hand or 5-6 minutes with a stand mixer using the dough hook. You're looking for a smooth, elastic dough that springs back when poked—this indicates proper gluten development. If the dough feels sticky, add 1 tbsp flour at a time until it comes together without sticking.
Shape the dough into a ball, place it back in the bowl, and lightly coat the surface with 0.5 tbsp extra-virgin olive oil. Cover with a damp towel and let it rise in a warm place for 45-60 minutes, or until it has nearly doubled in size. A good test is to gently press two fingers into the dough—if it springs back slowly, it's ready.
Shape and Second Rise
Punch down the risen dough to release air, then shape it into a round loaf. Place it seam-side up in a bowl, cover it again, and let it rise for another 30-45 minutes until puffy. Meanwhile, preheat your oven to 450°F and place a Dutch oven (with lid) inside to heat for 30 minutes. This step is critical—it ensures your bread develops that perfect oven spring and crust.
While the oven heats, prepare your baking surface by sprinkling 0.25 cup cornmeal onto a baking sheet. This prevents sticking and adds a subtle crunch. Once the Dutch oven is hot, carefully remove it from the oven using oven mitts—it will be scorching.
Bake for Crusty Perfection
Transfer the shaped dough to the hot Dutch oven, cover tightly with the lid, and bake for 30 minutes. After 30 minutes, remove the lid and continue baking for another 10-15 minutes until the bread is deep golden brown. Tap the bottom—it should sound hollow, indicating a fully baked loaf.
For extra steam and crispiness, add 0.5 cup ice cubes to the Dutch oven just before the final 10 minutes of baking. This creates a burst of steam that enhances the crust. Let the bread cool on a wire rack for at least 30 minutes before slicing—this ensures clean cuts and prevents a gummy interior.
Pro Tips For Making 90 Minute Bread
- MEASURE YEAST BY WEIGHT: I learned this the hard way—yeast scoops vary wildly. Use a kitchen scale for 7 grams (about 2¼ tsp) instead of eyeballing it. That tiny difference keeps your dough from either flopping or rising too fast.
- SOFTEN BUTTER FIRST: Cold butter cubes take forever to melt into the dough. Microwave it for 20 seconds to make it pliable—just until it yields when pressed. Warm buttery dough mixes faster and avoids greasy patches.
- DON’T OVERMIX THE DOUGH: After adding flour, stop mixing the second everything comes together. Overworking it develops gluten too much, making your bread dense instead of light. Two minutes max with a mixer, or until just combined by hand.
- LET THE DOUGH RISE UNTIL DOUBLED: Poking it to check? Wrong move. Watch the sides pull away from the bowl and the top flatten slightly—then wait another 10 minutes. Underproofed dough collapses in the oven; give it time to fully expand.
Make-ahead tips for this recipe
Prep Ahead
Mix your dough ingredients the night before and refrigerate the shaggy dough for up to 12 hours. This slow fermentation develops deeper flavor—just let it sit at room temperature for 1 hour before shaping and baking the next day.
I love this method because it turns a quick recipe into an overnight project with minimal effort. 🌙
Freezer-Friendly Dough
Shape your dough into a loaf, wrap tightly in plastic wrap, then place inside a ziplock freezer bag with all the air squeezed out. Freeze for up to 3 months.
When ready to bake, thaw in the fridge overnight, then proceed with the recipe as written. The texture stays just as light and airy as fresh dough. ❄️
Batch Baking
Double the recipe and bake two loaves simultaneously in your Dutch oven. Use a commercial baking stone on the lower rack while keeping the Dutch oven on the middle rack.
This lets you bake both loaves at once—just rotate them halfway through for even browning. Perfect for meal prep or feeding a crowd! 🍞
Storage Secrets
Wrap your cooled loaf in a clean kitchen towel and store at room temperature for 2-3 days. The towel traps moisture better than plastic wrap. For longer storage, slice the bread and freeze individual portions on a baking sheet before transferring to a ziplock bag.
Toast directly from frozen for crispy results. 🥖
Reheating Tricks
Revive stale bread by wrapping it in foil and warming at 300°F for 10 minutes. For extra crispiness, broil for 2-3 minutes at the end. I also love reheating slices in a cast iron skillet over medium heat until golden—it's like fresh-baked toast! 🔥
Make-Ahead Sides
Pair your bread with make-ahead sides like roasted vegetable medley or homemade soup. Store components separately and assemble when ready to serve.
A simple garlic butter spread (mix ½ cup softened butter with 2 minced garlic cloves and 1 tsp lemon zest) keeps for 5 days in the fridge. Perfect for lazy weeknights! 🧄
Nutrition facts
Frequently asked questions
Why does this bread need a Dutch oven?
The Dutch oven creates the perfect baking environment by trapping steam during the initial baking phase. This steam mimics professional bakery conditions, producing that coveted crusty exterior and light, airy crumb you'd expect from artisanal bread. Without it, your loaf might bake too quickly on the outside while staying dense inside.
Can I make this bread without a Dutch oven?
Yes, but with some adjustments. Use a heavy oven-safe pot with a lid or even a pizza stone with a baking sheet. For extra steam, place a metal bowl of boiling water on the lower oven rack during the first 20 minutes of baking. The texture won't be identical, but you'll still get great results!
What if my dough doesn't rise properly?
Check your yeast first—it should be fresh (test by dissolving 1 tsp in ¼ cup warm water; it should bubble in 5 minutes). If your kitchen is cold, place the dough bowl near a warm spot (like the top of the fridge with a light on). Never skip proofing time—rushing leads to dense bread. If all else fails, try activating the yeast in slightly warmer water (115°F max).
How do I know when the bread is fully baked?
The bread is done when it reaches 190-200°F internally (use an instant-read thermometer) and sounds hollow when tapped on the bottom. The crust should be a deep golden brown—not pale or dark brown. If unsure, bake 5 more minutes—underbaked bread continues cooking as it cools.
Can I add seeds or nuts to this recipe?
Mix in ½ cup seeds (sesame, sunflower) or chopped nuts (walnuts, pecans) with the flour before kneading. For extra flavor, toast them first in a dry skillet for 3-5 minutes. Just be aware these additions may slightly alter the texture and require 1-2 extra minutes of baking time.