Stovetop Bread

Baking bread doesn't mean the house has to bake too. This recipe lets you bake a loaf on top of the stove instead of in it, keeping your kitchen cool.
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  • Level: Easy
  • Total: 2 hr 25 min (includes rising and cooling times)
  • Active: 15 min
  • Yield: 1 loaf
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Ingredients

2 tablespoons unsalted butter, melted, plus more for the Dutch oven

1 1/2 teaspoons active dry yeast 

1 1/2 teaspoons sugar 

1 1/2 teaspoons kosher salt 

2 2/3 cups all-purpose flour (see Cook's Note) 

Directions

Special equipment:
a 9-inch Dutch oven
  1. Butter a 9-inch Dutch oven and set aside.
  2. Combine the butter, yeast, sugar, salt and 1 cup warm water in a stand mixer fitted with the dough hook attachment. With the mixer on low speed, add 1/2 cup of the flour at a time, waiting for each addition to be fully incorporated before adding more. Once all of the flour is added, knead on medium speed for 8 minutes.  
  3. Transfer the dough to the prepared Dutch oven, cover and let rise until doubled in size, about 1 hour.  
  4. Put the pot over medium-low heat and cook until the internal temperature of the bread registers 200 degrees F, 20 to 25 minutes. Let the bread cool in the pot for 5 minutes, then turn out onto a rack and let cool completely.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)