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.