Super Quick Crusty Bread

We are all about meal planning and prepping, feels good to have your food ready to go days ahead of time. But what about those times when you want some delicious, fresh, warm, crusty bread by dinnertime? This is that recipe. Done from start to finish in 3 hours.

Using instant yeast, you can mix this dough in one bowl. Let it rise for two hours. Plop out a ball and let it rise while your oven preheats, and then bake away.

We prefer baking these loaves in an enamel coated Dutch oven, we love the Staub La Cocotte. But if you don’t have one of those, don’t fret, we have options for you too!

One of the best parts about this recipe is you can make a big bowl of dough, store it in the fridge (the taste gets better the longer it sits and ferments), portion out a loaf at a time, and bake it up. So you have dough on demand. Love that!

Super Quick Crusty Bread

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Serves: 3 Loaves
Prep Time: 2 hours 30 min Cooking Time: 30 Min

A no-fuss, quick way to have bread by dinnertime tonight!


  • 1 1/2 Tbsp Instant Yeast
  • 1 1/2 Tbsp Salt
  • 3 cups lukewarm water
  • 6-7 cups all-purpose or bread flour



Pour yeast and salt in large mixing bowl, pour warm water over the top and let the yeast activate, and the salt dissolve. Takes about 3-5 minutes.


Add flour into water yeast mixture. Stir to combine, making sure the dry flour is incorporated into the water. Loosely cover bowl with lid, towel, or piece of plastic wrap. Let rise for 2 hours.


At this point either bake the dough, or store the remaining dough in the fridge so it's doesn't overproof.


To form the loaf, scoop out a ball from the mixing bowl using your hands or a dough scraper. This recipe makes 3 smaller sized loaves, or 2 larger. Honestly, you can bake any size you want. Just adjust the bake time a little. Plop the dough on a piece of parchment paper and cover loosely. Let the dough rise for 30 minutes.


Preheat oven to 450° F.


Lift the dough by the parchment paper and set into a dutch oven or on a baking sheet. (If you're baking on a sheet, fill an oven-safe dish with water, and place the dish on the bottom rack of the oven to create some steam).


Bake for 30-35 minutes. Take the lid off for the last 5 minutes to get a nice brown crusty crust.


Let the bread cool for 15-20 minutes before cutting into your loaf!


If baking from refrigerated dough, just scoop your ball of dough out from the fridge, place on a piece of parchment paper and let it rise 1 hour, then bake.

To learn more about enameled Dutch ovens, check out this post!

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