How to bake bread in a cast-iron pot or Dutch oven

Have you jumped on the bake-your-own bandwagon? If there’s anything regular pandemic lockdowns have taught us, it’s that taking the time to bake your own bread is not only a satisfying and pleasurable time-filler, but also often a better, tastier and healthier option than buying processed loaves from the supermarket.

So if you’re running low on your sandwich stash and want to avoid a shopping trip, give this quick-knead recipe from our CHOICE kitchen experts a go. It’s so simple to make and there’s no breadmaker required: you can do it all in your trusty cast-iron pot (also known as Dutch oven). You just need to prepare it a day in advance. 

“Dutch ovens are great conductors of heat, so if you bake bread using this method it will cook very evenly,” says CHOICE’s kitchen expert Fiona Mair.

“Baking with the lid on for the first stage traps steam inside the Dutch oven, which is what you need to get that initial rise. It also gives a nice shape and structure to your finished loaf.”

Recipe for quick-knead bread

Ingredients

• 4 cups plain flour
• 1 tsp dried yeast
• 1 tsp sugar
• 1 tsp salt
• 450ml warm water
• 1 tbsp white vinegar 

Method

1. In a large bowl, combine all the ingredients using a wooden spoon until the mixture resembles a stodgy, sticky dough.
2. Cover and let the dough stand overnight, or for approximately 8 hours. You may like to prepare the dough in the afternoon and leave overnight so it’s ready to bake in the morning. After resting, your dough will be bubbly and sticky.
3. Place dough onto a well-floured surface and knead for 4 minutes, adding flour as needed, until smooth and elastic.
4. Shape your dough by folding the edges into the centre, then turning it upside down and tucking in the sides to form a ball.
5. Line base and sides of a 4L or 5L Dutch oven with greaseproof paper and gently place the dough in the centre.

1. Spray the top of the dough with oil and cover with plastic wrap and a tea towel. Set aside in a warm place to prove for a further 2 hours.
2. Meanwhile, preheat oven to 250°C (fan-forced).
3. Using a razor blade or sharp knife, make a 1cm-deep slit down the centre of the dough and sprinkle with flour.
4. Place the lid on the Dutch oven and place on the second shelf (from the bottom) in your oven.
5. Bake for 20 mins then remove the lid and bake for a further 20-25 minutes. You’ll know the bread is ready if it sounds hollow when you tap the top.
6. Carefully remove the bread from the Dutch oven and place on a wire rack to cool. 
7. Slice, serve and enjoy! 

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Pru Engel

Pru Engel is the Audience and engagement editor at CHOICE. Her job is to ensure as many Australians as possible know about the great work we do at CHOICE.  She works closely with our testers and experts to find the gems of information in our data and research that will resonate with Australian consumers and help them make the best decisions, whether they're purchasing an air fryer, looking for a new mattress or trying to find the cheapest car insurance. She also helps to drive meaningful change for consumers by collaborating with our Campaings team on content covering issues such as product safety and scams.  Prior to CHOICE, Pru worked as an editor at many of Australia's leading food and lifestyle titles.  Pru has a Bachelor of Arts in Communication (Journalism) from the University of Technology, Sydney. Find Pru on LinkedIn.

Pru Engel is the Audience and engagement editor at CHOICE. Her job is to ensure as many Australians as possible know about the great work we do at CHOICE.  She works closely with our testers and experts to find the gems of information in our data and research that will resonate with Australian consumers and help them make the best decisions, whether they're purchasing an air fryer, looking for a new mattress or trying to find the cheapest car insurance. She also helps to drive meaningful change for consumers by collaborating with our Campaings team on content covering issues such as product safety and scams.  Prior to CHOICE, Pru worked as an editor at many of Australia's leading food and lifestyle titles.  Pru has a Bachelor of Arts in Communication (Journalism) from the University of Technology, Sydney. Find Pru on LinkedIn.

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Fiona Mair

Fiona Mair tests and compares appliances in the CHOICE kitchen lab, from ovens, cooktops, BBQ's and air fryers, to espresso machines, blenders, food processors, microwaves, frypans and more. Fiona is also involved in Test Research, to help manufacturers with their product development for kitchen appliances. Fiona also conducts and judges food taste tests and is a judge for Sydney Royal Fine Food Show.  She develops consumer-focused recipes and technical methods for testing kitchen appliances.  Fiona has a degree in home economics and dietary supervision. Fiona has been at CHOICE since 1997 and previously worked as a dietary supervisor at a children's hospital.  Fiona wants to help people to save time and money in the kitchen, reduce waste and landfill and to enjoy eating foods they've prepared from scratch. You can find me on LinkedIn.

Fiona Mair tests and compares appliances in the CHOICE kitchen lab, from ovens, cooktops, BBQ's and air fryers, to espresso machines, blenders, food processors, microwaves, frypans and more. Fiona is also involved in Test Research, to help manufacturers with their product development for kitchen appliances. Fiona also conducts and judges food taste tests and is a judge for Sydney Royal Fine Food Show.  She develops consumer-focused recipes and technical methods for testing kitchen appliances.  Fiona has a degree in home economics and dietary supervision. Fiona has been at CHOICE since 1997 and previously worked as a dietary supervisor at a children's hospital.  Fiona wants to help people to save time and money in the kitchen, reduce waste and landfill and to enjoy eating foods they've prepared from scratch. You can find me on LinkedIn.