
Super Delicious Easy Overnight Crusty Bread
Super Delicious Easy Overnight Crusty Bread
I absolutely LOVE bread, especially a good crusty bread!!! I have always been intimidated by bread-making. I have tried several times and things usually turn out “okay” but not “super”.
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I was on a mission the other day to come up with a good crusty bread that I could learn to make to pair with soups and stews. When I read about making this in a cast iron pot and then saw the pictures, I knew I had to give it a try.
It was AWESOME!!!
This recipe is very easy and very forgiving. The other thing to know is that this recipe is VERY versatile. You can add many different things to the dough when mixing it together.
I will be working on concocting several variations over the next couple of weeks and will add more pictures as well as different versions that I try. A few that I plan on giving a whirl are
- Chopped Bacon and Cheddar Cheese
- Rosemary and Gruyere Cheese
- Jalapeño and Pepper Jack Cheese
- Cranberry and Pistachio
There are any number of endless combinations that can be done with this bread. I would absolutely love for y’all to share your thoughts on what we should try and of course let us know what your results are when those creative juices get flowing and you start making this bread.
FYI, I am not and have never claimed to be a photographer. I will be working on taking better pictures in the future as well as taking pictures of all of the different steps. Sometimes I just get so excited when I am baking and cooking…. well I just simply forget LOL
Make it a great day!
Super Delicious Easy Overnight Crusty Bread
3 cups all-purpose flour
1 3/4 teaspoons salt
1/2 teaspoon Instant or Rapid-rise yeast
1 1/2 cups water (I just turned on the tap and used whatever came out. Not cold, not hot)
Directions
In a large mixing bowl, whisk together flour, salt, and yeast.
Add water and mix until a shaggy mixture forms, this is going to be pretty dry. (This is where you would also mix in any additions such as cheese, fruit, nuts, or seasonings)
Cover bowl with plastic wrap and set aside for 12 – 18 hours. Overnight works great.
Heat oven to 450 degrees.
When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes. I used my enamel-coated cast-iron pot.
Meanwhile, pour dough onto a heavily floured surface and shape it into a ball.
Cover with plastic wrap and let set while the pot is heating.
Remove the hot pot from the oven and drop in the dough. You do not grease the pot!! If you are concerned about the dough sticking, place it on a piece of parchment paper and place it into the pot. That also makes it easier to get the dough in and out of the very hot pot.
Cover and return to oven for 30 minutes.
After 30 minutes remove the lid and bake an additional 15 minutes. Remove bread from the oven and place it on a cooling rack to cool.
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Be sure to leave us a comment below to let us know what you thought of this post.


11 Comments
Char Kubek
I made this bread today and it was delicious!
hilde denys
looks great and easy but I’ll have to try it before I comment.
birdie
can i just use bread pan instead of cast iron pot? i don’t have a cast iron pot.
Two Southern Sweeties
To be honest, I don’t know. I’ve never tried making it any other way than this. It would be worth a try and I would love to hear how it comes out if you do it!!!
~Tracey
Maggie Storey
This sounds great! Can it be made with whole wheat flour?
Two Southern Sweeties
Hi Maggie.
I have never tried it with whole wheat flour but that would be delicious. I will have to try it and see how it works out. If you do try, please let us know how it came out.
~Tracey
Darla Wasko
Love this site, y’all.
Two Southern Sweeties
Thanks Darla!
We love having you.
~Tracey
Sarah Lynn Smith
I’m interested in making eliminating the yeast and using a sourdough starter. Have you tried making it with a sourdough starter? Thoughts?
Cheryl Murillo
Hi there! My mom printed this recipe in 2021 and at that time it had 4 cups of flour instead of the 3 cups on it now. All other ingredients, measurements and instructions are exactly the same. She’s made it successfully several times using the 4 cups. But when I tried, the dough was so dry it wouldn’t completely mix and didn’t rise. Any suggestions? Which is the correct amount of flour?
Thanks!
Two Southern Sweeties
Hi Cheryl.
I honestly do not recall this recipe ever having 4 cups of flour. I even looked back through the site to see if there had been any changes and couldn’t find it. Now there is always the chance that I am losing my mind HaHa but I think it has always been 3 cups.