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Foolproof “Bread in a Pot” Recipe

March 27, 2020 by Marilena Leavitt 40 Comments

Foolproof bread in a pot

As we all start to adjust to the limitations of our new “stay at home” routine, one thing that I have noticed is a sharp rise in the number of you requesting more information on bread making.  For me, bread is therapy.  The mixing, the forming, the baking, and finally, the sampling of a warm slice slathered in butter, are all so satisfying!  So, it almost goes without saying that I am so glad that more and more of you are trying your hand at this wonderful and rewarding part of baking.

If you have never attempted baking a loaf of bread before, this “bread in a pot” recipe is for you.  If you are a confident baker and just want to have a fresh bread for dinner tonight without fussing too much about it, this recipe is for you too!  I scaled my recipe for the rustic Easy no-knead bread from a few years back and simplified it even more, so you now can make a smaller loaf.

Three ingredients are all you need for this easy bread recipe:  all-purpose flour, yeast, and salt.  Most important, there is no kneading required, so, really, there is no excuse not to attempt making this bread this weekend.

Step by Step photos:
  1. Get all your ingredients ready. Measured Ingredients for foolproof bread in a pot
  2. Mix all the ingredients in a bowl. Mix all ingredients for bread in a pot
  3. Form a dough, cover it and let it rise. For the dough for the bread in a pot and let it rise
  4. Dough rested and ready to bake.Dough rested and ready to bake
  5. Form a ball of dough and place it on parchment paper. Place it in a preheated pot with a lid and bake it.Dough on parchment paper ready to bake
  6. When the bread is ready, remove it from the oven and let it cool. Bread baked and ready to remove from the oven

Now that you know the easy steps of making this foolproof “bread in a pot” recipe, I really hope you will try this easy recipe and maybe even make it your baking project this weekend!

Foolproof “Bread in a Pot”
5.0 from 5 reviews
Foolproof "Bread in a Pot" Recipe
 
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Prep time
5 mins
Cook time
40 mins
Total time
45 mins
 
Easiest bread anyone can make - delicious crusty loaf of bread with soft, chewy crumb!
Author: Marilena Leavitt
Recipe type: Bread
Serves: 8-10
Ingredients
  • 3 cups All-Purpose or bread flour
  • 1 tsp. active (or instant) yeast
  • 1½ tsp. sea salt
  • 1½ cups water
Instructions
  1. Measure out your ingredients and warm the water to lukewarm (about 110°F). Whisk the flour, yeast, and salt together in a large bowl. Add the water to the dry ingredients and mix until the flour is just incorporated. The dough will feel a little wet; do not worry about it and do not add more flour to compensate. Do not knead the dough.
  2. Cover the bowl with a towel and leave it on your counter for 6-8 hours. It should double in volume by that time with some bubbles forming.
  3. Turn on the oven to 450°F. Place a covered, 6-quart Dutch oven (like Staub or Le Creuset or Lodge) or a large ovenproof pot (like an All-Clad) in the oven, and heat it for 30 minutes.
  4. In the meanwhile, sprinkle a work surface with some flour. Flour the top of your dough and your hands as well. Scrape the dough out of the bowl and onto the work surface. Shape the dough into a round shape, folding the sides inwards to form a ball (you can use a dough scraper for this, if you have one). Lift the dough ball and place it (seam down) in the middle of a large piece of parchment paper. Let is sit, covered with a towel while the pot heats in the oven.
  5. Open the oven, slide the rack towards you and carefully remove the lid from the hot pot. Lift the dough and the parchment pepper together and place them in the middle of the pot, making sure not to touch it--at this point, the pot will be piping hot! Re-cover the pot with the lid and bake for 30 minutes (during this time the steam trapped inside the pot will make the dough rise before the crust sets). Uncover the pot and bake for an additional 10-15 minutes, or, until the crust turns golden brown.
  6. Remove the bread from the Dutch oven or pot, place it on a rack, and let it cool down for 15 minutes before slicing it.
Notes
1. Even if you do not have a Dutch oven or a 5-quart pot with a lid, you can still make this bread. Substitute by placing a heavy-duty cake pan, or a medium-size cast iron skillet in the oven while the oven preheats. When ready to bake, fill a small pan with boiling water, then slide it into a corner of the lowest shelf of the oven. Quickly place the parchment paper and the dough in the cake pan and shut the oven door. This is another way to create a nice steam for your bread in the oven.

2. If you do not have instant yeast, you can use active yeast instead. Dissolve the yeast in the water and add it to the mixture of flour and salt. Proceed with the recipe.
3.5.3240
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Filed Under: Bread Tagged With: bread, bread baking, bread in a dutch oven, bread in a pot, Easy bread, fresh bread, King Arthur flour, no knead bread

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Reader Interactions

Comments

  1. Ratatouille says

    March 28, 2020 at 8:17 AM

    Marilena,
    This bread is pure magic! I know, because I have made the original loaf many times.
    I love the yeasty, airy, chewy crumb and the wonderful, ‘professional’ crust. I can’t wait to try this scaled-down version of one of my all-time favorite breads. Thank you!
    – Ratatouille.

    Reply
    • Marilena Leavitt says

      March 28, 2020 at 11:30 AM

      Thank you so much for your feedback and your kind words! I hope you try this recipe – I know you are going to love it for its simplicity and great flavor!

      Reply
      • Lorena says

        January 29, 2025 at 8:54 AM

        What’s the best way of keeping the bread fresh for a few days?

        Reply
        • Marilena Leavitt says

          January 29, 2025 at 12:10 PM

          I wrap it in plain paper bags and paper kitchen towels first and then I place it in sealed plastic bags. It will keep on your countertop well for up to three days. If you don’t think you will eat it fast enough, cut it in half and freeze the second half!

          Reply
  2. Stephanie DeMaurice says

    March 28, 2020 at 10:34 AM

    Hello Marilena! This is similar to my Prosforo recipe- I am not able to do this now so I will make for my family.
    Thank you
    Stephanie

    Reply
    • Marilena Leavitt says

      March 28, 2020 at 11:34 AM

      Hi Stephanie, yes it is similar to Prosforo recipe but much, much easier. As you know, to make a prosforo, you will need an active starter and some kneading to form the dense loaf….. Give this a try, it is so easy to make and so delicious too!

      Reply
  3. Angie Kazubek says

    April 2, 2020 at 3:59 PM

    This bread is absolute perfection. So easy and just tastes amazing. Followed the simple recipe and I was so impressed with how it turned out. My husband decided he “will keep me around’ after his first slice. This recipe will be a staple in our house. Thanks Marilena, keep those fantastic recipes coming!

    Reply
  4. Marilena Leavitt says

    April 2, 2020 at 5:56 PM

    Thank you so much for you feedback and you kind words, Angie! So happy to know that you had success with my recipe and that it is now a staple at your house!

    Reply
  5. Susan Roehmer says

    April 4, 2020 at 8:54 AM

    No yeast to be found in several stores I’ve checked BUT a good friend is mailing me some. So sometime this week John and I hope to make our first loaf!!!

    Reply
    • Marilena Leavitt says

      April 6, 2020 at 12:18 PM

      I know how hard it is to find yeast these days….. I guess everybody is baking, right? A friend from San Fransisco mailed me some yeast too, which was wonderful, as King Arthur Flour is completely sold out for now! ?

      Reply
  6. Lynn Chambers says

    May 9, 2020 at 10:02 AM

    Hello Marilena, I am going to make this bread when I find instant yeast. Can I use all purpose flour in lieu of King Arthur? I am sure this is a five star recipe!

    Reply
    • Marilena Leavitt says

      May 9, 2020 at 10:22 AM

      Hi Lynn! You absolutely can use any All-purpose flour (provided it is “unbleached”).
      The reason I like to use the AP King Arthur flour is because it has a much higher protein content, almost as much as “bread flour”. The extra protein in the flour gives more elasticity and strength to the dough!
      Let me know if you have any other questions 🙂

      Reply
      • Liz says

        May 23, 2022 at 11:48 AM

        Hi Marilena! Love this bread and recipe. Can I use a multi-grain flour and add some seeds and oats?

        Reply
        • Marilena Leavitt says

          May 23, 2022 at 10:18 PM

          Yes, you can use about 50% whole wheat or multi-grain flour for this recipe! If you use seeds as part of your dry ingredients, you will need to adjust the water a bit, as seeds do not absorb liquid!

          Reply
  7. Karen Quinn says

    June 8, 2020 at 3:38 PM

    Can you make 2 smaller loaves in Dutch ovens. I have 3 quart size. It’s only my husband and myself.

    Reply
    • Marilena Leavitt says

      June 9, 2020 at 9:41 AM

      Yes you can, Karen! They will just be smaller loaves and you will need to adjust a bit the cooking time.
      You can also save half of the dough in the refrigerator, to use later, if you prefer! I hope this helps!

      Reply
  8. ANDREA TUCKER says

    October 6, 2020 at 5:28 PM

    Can this recipe be adapted for the Ninja Foodi 8qt?

    Reply
    • Marilena says

      October 6, 2020 at 8:44 PM

      Hi Andrea,
      Any cookware that is oven-proof, should be fine! I am not familiar with it, but, just check the manufacturer’s info regarding safe oven temperatures!

      Reply
  9. Catherine Cregg says

    December 21, 2020 at 10:43 PM

    Marilena
    I’ve made this recipe, and others similar to, a couple of times. However my dough is never as “wet” as your picture shows. Is this an issue?

    Reply
    • Marilena Leavitt says

      December 21, 2020 at 11:02 PM

      Hi Catherine,
      Depending on the kind of flour you use and the way you measure, your dough might feel less wet. Generally speaking, “wet” dough produces lighter bread, full of small and larger holes. The dough in this recipe is a higher hydration dough. However, if you are happy with the loaves you made, then do not worry about it!

      Reply
      • Catherine Cregg says

        December 31, 2020 at 5:26 PM

        Just started another load this time with 1/2 wheat and 1/2 bread flour. Have also done a cranberry walnut variation. All wonderful. Thank you for the original recipe.
        Best wishes for 2021.

        Reply
        • Marilena Leavitt says

          January 5, 2021 at 1:07 PM

          Thank you for sharing, Catherine, all flavor combinations sound delicious!
          Happy 2021!

          Reply
  10. Alice B says

    January 20, 2021 at 10:24 AM

    This is my go-to bread recipe, I love it! It’s so easy and perfect for someone like me who doesn’t know how to deal with a sourdough starter … thank you, Marilena!

    Reply
    • Marilena Leavitt says

      January 20, 2021 at 10:27 AM

      That’s wonderful, Alice, so happy to know that you liked it! It is such a simple recipe and works even time!

      Reply
  11. Elaine Brown says

    May 17, 2021 at 3:18 PM

    Can I make this recipe in a loaf pan?

    Reply
    • Marilena Leavitt says

      July 18, 2021 at 4:51 PM

      Yes, just make sure you line the pan well with parchment paper!

      Reply
  12. Lisa says

    July 18, 2021 at 8:20 AM

    Hi Marilena,

    Sadly, this bread didn’t work for me. I used 2 cups bread flour and 1 cup whole wheat flour (both King Arthur brand), and KA instant yeast. I’m not sure what happened. Everything looked pretty good, although the dough was very wet. The dough rose well (maybe too well? Maybe I let it over proof). But it looked pretty flat when shaped into a ball, it didn’t rise much in the oven (in the Le Creuset pot). When I tried to slice it after cooling, I could hardly get the knife through it. The bread was sticky inside and inedible. Kind of like it wasn’t cooked through. I had baked it for 30 mins covered and 15 uncovered. Very strange. I’m really hesitant to try again as I can’t identify what the problem was. I’m just getting into bread baking and this was the first loaf that didn’t work for me.

    Oh! I did measure the flours by weight, according to how many grams were in a cup, per what it said on the bags. Like for the w-w flour, KA says there are 113 grams in a cup, so that’s what I weighed out. Possibly I should have used the spoon-and-level method instead. Maybe there was too little flour and too much water.

    All the best, Lisa

    Reply
    • Marilena Leavitt says

      July 18, 2021 at 5:49 PM

      Hi Lisa,
      From your description, your dough was likely too wet which did not allow it to rise in the oven! For easy breads like this, I do not measure flour by weight, I just use a measuring cup. If a recipe requires measuring by the “spoon-and-level” method, I specify that in my recipe.
      Since you measured your flour by weight, you ended up using less flour overall….If you just dip your measuring cup into the flour and scoop it out, and then use an offset spatula to level your flour, you get 138 gr. of flour. This is considerably more than the 113 gr. you said you had!
      I hope this helps, let me know if you have any more questions!

      Reply
      • Lisa says

        July 22, 2021 at 10:27 AM

        Thanks for responding, Marilena! I’m sure the weighing thing was the problem; I’m going to try again!

        Reply
  13. Ursula says

    February 14, 2022 at 4:55 AM

    What do I do if the dough has doubled in size and has bubbles after an hour? I used bread flour and instant yeast. Still wait for the 6hrs or bake?

    Reply
    • Marilena says

      February 14, 2022 at 8:11 PM

      Refrigerate your dough to stop proofing. I am surprised it doubled in size so fast with just one teaspoon of yeast… Did you use more yeast?

      Reply
  14. Ritu G says

    September 23, 2023 at 9:25 PM

    Best bread ever. My family can’t get enough!!

    Reply
    • Marilena Leavitt says

      October 4, 2023 at 12:20 PM

      That’s great, Ritu! This has been my go to recipe for so many years now, it never fails! Thank you for sharing!

      Reply
  15. Patricia says

    December 7, 2023 at 5:14 PM

    I can literally hear the bread ‘Talking’ as it rests on a cooling rack.
    It looks delicious.
    I scored it slightly and put a smudge of olive oil with a touch of sesame seeds before baking.
    Can I wait 20 more minutes while it cools?

    Reply
    • Marilena Leavitt says

      December 7, 2023 at 11:07 PM

      So glad you made this easy bread, Patricia! It is my family’s favorite bread:) I am sure the sesame seeds will taste great, let me know how you like it!

      Reply
      • Patricia L Riemer says

        December 8, 2023 at 11:06 AM

        Well I couldn’t wait?
        It was truly yummy, great toasted too!
        TY for the recipe.

        Reply
        • Marilena Leavitt says

          December 9, 2023 at 1:12 PM

          You are very welcome, Patricia! So glad you liked this bread so much!

          Reply

Trackbacks

  1. How to make Traditional Greek Bean Soup (fasolada) - Marilena's Kitchen says:
    April 10, 2022 at 11:46 AM

    […] The traditional way to prepare this soup is using good quality white dry beans and soaking them overnight. Do not try to substitute canned beans in this recipe. It takes some time for the beans and the vegetables to simmer and the flavors to develop, but this recipe is mostly hands off. The result will be a robust, delicious and nutritious soup, that will warm up your soul on a cold fall or winter night. Serve it with marinated olives, a chunk of good, sharp Greek Feta cheese, maybe a simple spread, and–as always–with some good crusty bread! […]

    Reply
  2. Creamy Broccoli and Cheddar Cheese Soup - Marilena's Kitchen says:
    January 26, 2023 at 11:46 PM

    […] good loaf of homemade bread, like my favorite bread in a pot, is the perfect accompaniment to this delicious broccoli soup. If you don’t have the time to […]

    Reply
  3. Creamy Broccoli and Cheddar Cheese Soup - Arlington Weekly News says:
    January 27, 2023 at 6:02 AM

    […] good loaf of homemade bread, like my favorite bread in a pot, is the perfect accompaniment to this delicious broccoli soup. If you don’t have the time to […]

    Reply

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#Greekmeatballs #keftedakia #greekcuisine #comfortfood #instagood #greekdish #mediterraneandiet #greekfoodblogger #yummyfood #mygreektable #thefeedfeed  #mediterraneanliving #huffposttaste #yahoofood #bonappetitmag #yummyfood #weeknightmeals #buzzfeedfood #epicurious #feedyoursoul #dailyfoodfeed #saveurmag #appetitejournal #allrecipes #marilenaskitchen
Spiced Apple and Cheddar Cheese Filo Treats - a gr Spiced Apple and Cheddar Cheese Filo Treats - a great way to celebrate the beginning of fall baking! 🍂🍎🍁
Crispy, buttery, flaky filo cups make the base for a delicious apple and spice filling. The addition of cheddar cheese adds an unexpected layer of flavor to this easy fall dessert! 🧡🍂🍎
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🍂A new recipe in collaboration with my friends at @fillofactory 🧡🍂
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✨You can find this recipe on the blog [marilenaskitchen.com], linked also in bio! ✨
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#fallbaking #apples #bakingwithapples @fillofactory #bakingtime #sweetandsavory #bakingfromscratch #falldessert #bakingwithfruit #fillofactory #cabotcheese #bakedwithlove #Mediterraneandiet #fromscratch #thefeedfeed #foodblogfeed @thefeedfeed #comfortfood #huffposttaste #gastronomia #eatrealfood  #photooftheday #yummyfood #easybake #onthetable #foodphotography #marilenaskitchen
Tiropsomo, a delicious Greek skillet bread with Fe Tiropsomo, a delicious Greek skillet bread with Feta cheese, oregano and lots of good extra virgin olive oil - such an irresistible treat! 🧡🍞Super easy to make even for the novice baker, a favorite accompaniment to every Greek meal! 🇬🇷💙😋
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✨A favorite recipe from my blog, linked in profile! ✨👩🏻‍🍳
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#Greekbread #cheesebread #skilletbread #τυρόψωμο #freshbread #breadbaking #bread #bakingtime #fromscratch #goodmoodfood #thefeedfeed #foodblogfeed @thefeedfeed #droolclub #myfoodphotography #buzzfeast #eatrealfood  #makeitdelicious #photooftheday #yummyfood #realfood #eattheworld  #foodphotography #foodiesfeed #heresmyfood #chefsofinstagram #marilenaskitchen
A delicious plum puff pastry tart ✨the flavor of A delicious plum puff pastry tart ✨the flavor of cardamom-infused plums is a match-made-in-heaven! ✨ A wonderful combination of sweet and slightly tart plums that pair so well with the deep, earthy flavor of freshly ground cardamom! So, so good! 🧡😋 
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✨ A new recipe in collaboration with my friends at @fillofactory 🧡 
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✨You can find this recipe on the blog [marilenaskitchen.com], linked also in bio! ✨
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#easydessert #fruitart #puffpastry @fillofactory #bakingtime #plums #bakingfromscratch #falldessert #bakingwithfruit #greekfoodlovers #fillofactory #bakedwithlove #greekgastronomy #Mediterraneandiet #fromscratch #thefeedfeed #foodblogfeed @thefeedfeed #comfortfood #huffposttaste #hautecuisines #gastronomia #eatrealfood  #photooftheday #yummyfood #greektreats #easybake #onthetable #foodphotography #marilenaskitchen
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