Baking bread without an oven might sound like a stretch, but this stovetop version flips the script, delivering a golden, pillowy loaf with nothing more than a pan, a lid, and a little kitchen curiosity. It’s a game-changer for anyone craving warm, fresh bread in a pinch.
With a crispy bottom and soft, tearable interior, it’s as satisfying as our beloved Sourdough Bread and Funfetti Quick Bread—minus the fuss. Think of it as bread’s low-maintenance cousin that still knows how to impress.
Whether you’re short on time, space, or just not feeling the oven heat, this recipe opens up a whole new way to break bread—one stovetop adventure at a time.
Why You’ll Be Hooked
- I first made this in my tiny apartment kitchen, where the oven was purely decorative—it’s been a lifesaver on busy weeknights ever since.
- The texture surprised me: crispy on the outside, fluffy inside—it reminds me of bakery bread, but without the effort or heat.
- I’ve added herbs, garlic butter, and even folded in cheese—it’s the perfect base for experimenting and adapting to what’s on hand.
- It helped me cut down on store-bought bread and gave me more control over ingredients, which unexpectedly supported my health goals.
No-Oven Stovetop Bread Recipe
Soft, fluffy, and golden, this no-oven stovetop bread is made entirely on your stovetop using simple pantry staples. Perfect for those without an oven, this rustic loaf has a tender crumb and crisp crust—ideal for soups, sandwiches, or a warm smear of butter.
Equipment
- 9-inch Dutch oven with lid
- Stand mixer with dough hook
- Measuring cups
- Measuring spoons
- Rubber spatula or dough scraper
- Kitchen towel or lid for covering dough
- Instant-read thermometer
- Cooling rack
Ingredients
- 2 tablespoons unsalted butter melted, plus more for the Dutch oven
- 1 ½ teaspoons kosher salt
- 2⅔ cups all-purpose flour
- 1 ½ teaspoons sugar
- 1 ½ teaspoons active dry yeast
Instructions
- Butter a 9-inch Dutch oven and set it aside.
- In the bowl of a stand mixer, combine butter, yeast, sugar, salt, and 1 cup of warm water.
- Gradually add flour, 1/2 cup at a time, waiting for each addition to incorporate before adding the next.
- After all the flour is in, knead the dough on medium speed for 8 minutes.
- Transfer the dough into the greased Dutch oven, cover it, and let it rise until it doubles in size, about 1 hour.
- Once risen, place the Dutch oven over medium-low heat and cook the bread for 20 to 25 minutes until the internal temperature reaches 200°F.
- Let the bread cool in the pot for 5 minutes then turn it out onto a rack to cool completely before slicing
Notes
- Use filtered or bottled water if your tap water contains high chlorine—it can hinder yeast activity.
- Don’t rush the rise; a properly doubled dough gives a better texture and flavor.
- Rotate the Dutch oven occasionally if your burner heats unevenly.
| Calories | 243kcal |
| Carbohydrates | 44g |
| Fiber | 2g |
| Fat | 4g |
| Protein | 6g |
| Cholesterol | 10g |
