April Recipes

Dutch Oven Bread

Dutch Oven Bread
Hands On:
25 minutes
Total Time:
100 minutes


  • 3 ½ cups Hy-Vee all-purpose flour, plus additional for dusting
  • 2 tsp Hy-Vee salt
  • 2 tsp quick-rise yeast
  • 1 ¾ cups warm water (120° to 130°)

Jalapeño-Swiss Mix-Ins

  • 2 cups plus ½ cup Hy-Vee shredded Swiss cheese , divided
  • 2 fresh jalapeño peppers, seeded and sliced, plus additional for topping

Cranberry-Walnut Mix-Ins

  • 1 cup plus ½ cup Hy-Vee chopped walnuts, divided
  • 1 cup plus ½ cup Hy-Vee dried cranberries, divided

Cheddar & Onion Mix-Ins

  • 2 cups plus ½ cup Hy-Vee shredded triple Cheddar cheese blend, divided
  • ¾ cup plus ¼ cup fresh green onion, sliced, divided
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Whisk together 3½ cups flour, salt, and yeast in a large bowl. Stir in desired mix-ins. Stir in warm water using a wooden spoon until mixture forms a wet dough. Cover dough in bowl with plastic wrap; let stand in a warm place 2 to 3 hours or until doubled in size.
Lightly flour a large sheet of parchment paper. Turn bowl over onto parchment paper and let dough fall out. Set dough aside.
Place a 3½ to 4-quart Dutch oven in oven. Preheat oven to 450°. Remove Dutch oven and quickly transfer dough on parchment paper to the hot Dutch oven. Sprinkle with additional mix-ins. Cover and bake 25 minutes. Uncover and bake 15 to 20 minutes more or until golden brown.
Remove bread from Dutch oven using parchment paper. Cool bread on a wire rack.

Nutrition Facts

Serves: 16
Amount Per Serving
% Daily Value*
Total Fat: 0g 0%
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 0mg 0%
Sodium: 290mg 13%
Total Carbohydrate: 21g 8%
Dietary Fiber: 1g 4%
Sugars: 0g 0%
Protein: 3g 6%

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