This easy overnight crusty bread is very forgiving. Do not be intimidated, this is an easy bread to make.
Recipes,  Side Dishes

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)  


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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