Go Back
Lemon Thyme Dutch Oven Bread

Lemon Thyme Dutch Oven Bread

Linda M. Harris
Lemon Thyme Dutch Oven Bread is a rustic and aromatic loaf with a golden, crispy crust and a tender, flavorful crumb.
Infused with fresh thyme and a touch of lemon zest, this easy-to-make bread is perfect for any meal, whether served with butter, paired with cheese, or enjoyed on its own.
The Dutch oven baking method ensures a perfectly baked loaf with minimal effort.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course bread, Side Dish
Cuisine American, French
Servings 10 Slices
Calories 180 kcal

Equipment

  • 1 Dutch oven (6-8 quarts recommended)
  • 1 Mixing bowl (large, for dough)
  • 1 Wooden spoon or dough hook for mixing
  • 1 Parchment paper (for transferring dough into Dutch oven)
  • 1 Wire rack (for cooling)
  • 1 Measuring cups and spoons (for precise measurements)
  • 1 Kitchen towel (to cover dough while rising)

Ingredients
  

  • 3 cups all-purpose flour 360g
  • 1 cup bread flour 120g
  • 1 ½ teaspoons salt 8g
  • 2 teaspoons active dry yeast 6g
  • 1 ½ cups warm water 360ml
  • 2 teaspoons lemon zest from 1 lemon
  • 2 tablespoons fresh thyme leaves or 1 tablespoon dried thyme

Instructions
 

  • Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, bread flour, salt, and active dry yeast.
  • Add Wet Ingredients: Slowly pour in the warm water, stirring with a wooden spoon until the dough starts to come together.
    The dough will be sticky but manageable.
  • Add Flavorings: Fold in the lemon zest and fresh thyme leaves until evenly distributed throughout the dough.
  • Knead the Dough: On a lightly floured surface, knead the dough for 5-7 minutes, until it becomes smooth and elastic.
    If the dough is too sticky, add a small amount of flour as needed.
  • First Rise: Transfer the dough to a lightly oiled bowl, cover with a clean kitchen towel, and let it rise for 1-1.5 hours in a warm, draft-free spot, or until it doubles in size.
  • Shape the Dough: Punch down the dough and turn it out onto a floured surface.
    Shape it into a round loaf by folding the edges toward the center and flipping it over to create a smooth top.
  • Second Rise: Let the dough rest for about 20 minutes while you preheat your Dutch oven.
  • Preheat Dutch Oven: Place your Dutch oven with its lid in the oven and preheat to 450°F (232°C) for 30 minutes.
  • Bake the Bread: Carefully remove the Dutch oven from the oven and place a piece of parchment paper inside.
    Gently transfer the dough onto the parchment paper and place it into the hot Dutch oven.
    Cover with the lid and bake for 30 minutes.
    Remove the lid and bake for an additional 10-15 minutes, until the top is golden brown and the bread sounds hollow when tapped on the bottom.
  • Cool: Remove the bread from the oven and allow it to cool on a wire rack for at least 20 minutes before slicing.

Notes

  • Flavor Variations: Feel free to add garlic or parmesan for a more savory loaf, or experiment with other herbs like rosemary or oregano.
  • Storage: Store leftover bread in a paper bag at room temperature for up to 3 days. For longer storage, slice and freeze for up to 1 month. To enjoy, toast the slices directly from frozen.
  • No Dutch Oven?: If you don’t have a Dutch oven, you can bake this bread on a baking sheet. Just cover the dough with a bowl or a large pot for the first 20-25 minutes to trap moisture, and then uncover it to finish baking.
  • Make Ahead: You can refrigerate the dough after the first rise and let it slowly ferment overnight. This will deepen the flavor of the bread.
Keyword Lemon Thyme Dutch Oven Bread