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Let’s talk bread!


For many of us, we dread working with yeast and making homemade bread. Also, it’s so easy to just pick up a loaf just about anywhere. So with all that working against us, why even bother?  I’ll tell you why, because this recipe is so easy, so quick with my proofing hack, and so good, you’ll never want to pick up store bought!

Dutch oven breads are one of the easiest to throw together. You can leave them out to proof overnight, or if you’re craving bread on a whim like me most the time.. you can follow this recipe that requires no kneading and can be made within just an hour. Yep, you heard right, just about an hour and you have fresh bread!

One of my personal favorite breads? Anything with color! You can seamlessly dye bread using without typical food coloring. One that I came across that I love, Ube bread! Purple sweet potatoes lend a gorgeous color that just can’t be replicate with food coloring. While you can use fresh Ube, you run the risk of over saturating the bread and you have more color control and can achieve more depth with color by using the powder!



What’s great about this bread? As I said, everything! It’s my staple 1hr bread base except it features white whole wheat flour, its quick, easy, affordable, can be made with just white flour but I tried this one with bread flour, requires no kneading, you can mix up the add ins, it’s perfect for any season, the olive add a hint of moisture that just makes the texture perfection, has the perfect crust, is buttery soft, you can use more whole wheat flour, aesthetically gorgeous, and pairs perfectly with a little butter and salt!



If you’re not a bread making person, but love a fresh loaf.. you have to give my 1hr bread recipes a try. Especially this 1 HR No Knead Oat Bread!




Why this recipe is great:





Buttery Soft

Packs a gorgeous color!

Perfect for any season

Made in just 1 hour

Perfection with a lil butter and salt!












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  • Author: Gabrielle
  • Total Time: 1 HR
  • Yield: 6 - 8 Slices 1x


Units Scale




Making the dough

  • Preheat oven to 200 degrees
  • Place the water in a glass bowl and pop in the microwave for 1-2 minutes until bathwater warm. Add your yeast and sugar and allow the yeast to activate for 5 minutes. It should get foamy.
  • Now add the bread flour (you can use reg. white flour), Use powder, salt and oil. Combine until it comes together. It will be shaggy and sticky. You can add more flour as needed, but the more flour you add and the more you work the dough, the dryer your bread will be.
  • Turn off oven. Place back into the bowl and cover with a towel. Place in the preheated oven with the door open. Allow it to rise until doubled in size, 20 mins or more.

Shaping the bread

  • Transfer the dough from the bowl to a counter dusted with flour. You’ll want to stretch out each side and fold it over and work around until you have it in the shape of a ball. (Don’t worry you can’t mess this up). The more you touch the dough the more firm the final product will be. Don’t overwork the dough.
  • Flip it over to where the smooth side is up. Cover with the towel and let it rise for roughly 20 minutes (or until the oven is preheated)

Heating the dutch oven

  • Place the dutch oven in the oven. Preheat your oven to 450F and let it come to temperature. Your bread will rise while your dutch oven heats up.

Baking the bread

  • Using oven mitts, take the dutch oven out of your oven and place it on top of the stove. Lift the bread using the parchment paper and transfer it to the dutch oven. Score the bread to let steam escape while it bakes. I just did a simple slash down the center with a knife, but you can make it pretty with designs if you’d like.
  • Cover with the lid and transfer it to the oven. Bake for 30 minutes. When it’s done, you have the option of placing it back in the oven with the lid removed to get a crust on it. The color will turn more brown on the outside, and less purple. It will still be purple on the inside though.
  • Remove from the oven and lift the bread out of the dutch oven using the parchment paper. Let cool for at least 30 minutes.


  • Prep Time: 30 mins
  • Cook Time: 30 mins



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