Side Dishes
This 90-minute bread recipe delivers artisanal-quality loaves with a crisp golden crust and tender interior—no overnight proofing required. The secret lies in a high-hydration dough that develops flavor while you prepare, then bakes to perfection in a single cycle.
I perfected this method after years of experimenting with Dutch oven techniques, ensuring consistent results every time without requiring specialized equipment.
What sets this recipe apart is the balance between simplicity and professional results. You'll work with a straightforward dough that comes together in under 20 minutes, then proof and bake simultaneously for that ideal texture.
The Dutch oven creates steam during baking, which develops that signature crust while keeping the interior soft and airy—exactly like your favorite bakery loaf.
By the time you pull that loaf from the oven, you'll have a bread with a crisp golden crust that shatters slightly when sliced, revealing a soft, open crumb inside.
This versatile recipe works equally well as sandwich bread, toast, or a showstopping centerpiece for any meal. The aroma alone will transform your kitchen into a bakery.
Whether you're baking for a family dinner or meal prepping for the week, this method ensures restaurant-quality results in just 90 minutes. The recipe includes troubleshooting tips to handle common issues like dense crumb or pale crust, so you'll always end up with a loaf worth bragging about.
Let's get started with the ingredients—simple staples that deliver extraordinary flavor.
Ingredients for 90 minute bread
Nine simple ingredients transform into bakery-style bread with a golden crust and airy crumb.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 4 cups | King Arthur or similar high-gluten flour preferred |
| Instant Yeast 🍞 | ½ tsp | Active dry works, but instant dissolves faster |
| Granulated Sugar 🍚 | ½ cup | White or brown for subtle caramel notes |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred for accuracy |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for even distribution |
| Warm Water 💧 | 1 ½ cups | 110°F for optimal yeast activation |
| Honey 🍯 | 1 tbsp | For dough elasticity and subtle sweetness |
| Cornmeal 🌽 | ¼ cup | For dusting Dutch oven and parchment |
| Coarse Sea Salt 🧂 | 1 tsp | For sprinkling on top before baking |
| Ice Water ❄️ | ½ cup | For final dough adjustment if too sticky |
The flour is where magic happens—King Arthur or similar high-gluten flour gives that signature open crumb. If you're using all-purpose, add an extra tablespoon for structure. Penzeys or bulk bins at Whole Foods are great for fresh yeast. The butter should be cold when you mix it in—cut it into small cubes and let it sit at room temp for 20 minutes before measuring. For the water, 110°F is ideal—too hot kills the yeast, too cold slows activation. If your kitchen's cold, warm the water slightly and check with your finger (should feel like bathwater).
No honey? Maple syrup at half the amount works in a pinch, though it has a stronger flavor. Running short on butter? Coconut oil or neutral oil keeps the dough workable, though texture will differ slightly. The yeast is non-negotiable here—never use baking powder or baking soda as substitutes. If your dough feels too warm after mixing, chill it for 20 minutes before shaping. For the Dutch oven, cornmeal is key—it prevents sticking better than flour, and the extra crunch adds texture to the crust.
This dough keeps beautifully for 2 days in the fridge, wrapped tightly in plastic. For longer storage, freeze shaped loaves wrapped in parchment and foil for up to 3 months. Let frozen loaves thaw at room temp for 1 hour before slicing. The golden crust develops best when baked immediately after shaping, but you can prep the dough ahead and proof it at room temp for 1 hour before the final bake. For extra crustiness, brush with milk or egg wash before baking—though this recipe's steam method creates plenty of crust on its own.
Why You'll Love This Recipe
- No-Fuss Dough: I swear, this bread comes together in one bowl—just flour, yeast, sugar, butter, and water. No kneading, no waiting for dough to rise overnight, just mix, let it puff, and bake. Honestly, it’s the kind of recipe that makes me feel like I actually cooked something when I’ve got better things to do.
- Buttery Crust, Soft Core: That cube of cold butter baked right into the dough? It melts into pure, golden richness while keeping the inside tender. Between us, I’ve tried store-bought bread with half the flavor—this one actually tastes homemade, and it’s all thanks to that simple sugar-butter combo doing its magic.
- Weeknight Hero: I’ve used this for sandwiches, toast, and even as a side for dinner—no one ever questions why I’m serving bread. It’s the kind of thing that disappears fast, so I double the batch on Sundays and freeze half. (Yes, even on a Tuesday night.)
- Budget Winner: Flour, yeast, sugar, butter—these are pantry staples that won’t break the bank. A single batch feeds four, and leftovers toast up just as well the next day. I’ll be real: it’s the kind of bread that makes me feel like I’m treating myself without actually treating myself.
Step-by-step instructions for 90-Minute bread
Here's how to create a loaf with a golden crust and soft center in just 90 minutes—no waiting around.
Mix the Dough with Wet and Dry Ingredients
In a large mixing bowl, combine the 4 cups all-purpose flour, 0.5 tsp instant yeast, 0.5 cup granulated sugar, and 1.5 tsp salt. Mix these dry ingredients together until evenly distributed—this ensures balanced flavor in every bite. Create a well in the center and add the 0.5 cup cold, cubed unsalted butter and 1 tbsp honey. The butter should stay in chunks at this stage for even distribution later.
Gradually pour in the 1.5 cups warm water (around 110°F) while mixing with a wooden spoon. The dough will begin to come together as the yeast activates. Once combined, turn the dough out onto a lightly floured surface and knead for about 5 minutes until smooth and elastic. If the dough feels too sticky, add 1-2 tablespoons of ice water at a time until it holds its shape. The dough should be soft but not tacky—this consistency ensures a tender crumb.
First Rise and Shape the Dough
Lightly oil a large mixing bowl and place the dough inside. Cover the bowl with a damp kitchen towel and let it rise in a warm place for 30 minutes. You'll know it's ready when the dough has doubled in size and feels light when pressed gently with a finger. Avoid over-rising, as this can lead to a dense loaf.
Once the dough has risen, punch it down to release air and shape it into a round loaf. Place it seam-side down on a parchment-lined baking sheet. Brush the top lightly with water and sprinkle evenly with 1 tsp coarse sea salt. This step creates a beautiful, crispy crust while adding subtle flavor. Cover the loaf again and let it rise for another 20 minutes—this second rise ensures a light, airy texture.
Preheat and Prepare for Baking
Preheat your oven to 375°F. While the oven heats, dust the loaf generously with 0.25 cup cornmeal on all sides. This prevents sticking and adds a delicate crunch to the crust. Place the baking sheet on the middle rack of the oven and bake for 45 minutes. The bread is done when the crust is deep golden brown and sounds hollow when tapped on the bottom.
For an extra touch, transfer the loaf to a wire rack to cool for 10 minutes before slicing. This resting period allows the bread to set, making it easier to slice without falling apart. The result? A loaf with a crisp, golden crust and a soft, pillowy center—ready to be enjoyed fresh from the oven.
Pro Tips For Making 90 Minute Bread
- MEASURE FLOUR BY WEIGHT: I learned this the hard way—when I scooped flour straight from the bag, my bread always turned out dense. Use a kitchen scale for the all-purpose flour; 400 grams is your target. The slight variation from scooping makes a real difference in texture.
- SOFTEN BUTTER FIRST: Cold butter from the fridge won’t melt evenly in the dough, leaving you with dry patches. Microwave it for 10–15 seconds (just until pliable) before mixing—this guarantees a smooth, tender crumb without overworking the dough. (Yes, I know, it’s tempting to skip this.)
- WAIT FOR DOUGH TO RISE: I used to rush the first rise, thinking 30 minutes was enough. But instant yeast needs patience—let the dough double in size, even if it takes 45 minutes. A quick poke test (press a finger in; if it springs back slowly, it’s ready) beats guessing.
- USE LESS SUGAR: This recipe calls for sugar, but I’ve found 1–2 tablespoons is plenty for flavor without making the bread gummy. If you’re using it for sweetness (like cinnamon rolls), add the extra to the topping instead. Less sugar = lighter bread. Trust me.
Creative variations of these flavors
Sweet Variations
Add 1 tbsp cinnamon and ½ cup raisins to the dough for a cinnamon raisin loaf that’s perfect for breakfast. The sweetness balances beautifully with the honey already in the recipe.
For a honey wheat twist, replace 1 cup of all-purpose flour with whole wheat flour—it adds nuttiness and extra fiber. 🍯
Herb & Cheese Twists
Mix in 1 tbsp fresh rosemary or thyme during the final knead for a fragrant herb loaf. For a cheesy pull-apart loaf, fold in ½ cup shredded Gruyère or Pecorino Romano before shaping.
The cheese melts slightly during baking, creating pockets of gooey goodness. I love this version with soups or as a side for charcuterie.
Savory Add-Ins
Transform this into a garlic bread by mixing 2 minced garlic cloves and 1 tbsp olive oil into the dough. For a savory herb loaf, add 1 tbsp dried Italian seasoning and ½ tsp smoked paprika—perfect for dipping in olive oil.
The Dutch oven’s steam enhances the flavors, making every bite aromatic. 🌿
Gluten-Free Adaptation
Swap the all-purpose flour for a 1:1 gluten-free flour blend (like King Arthur’s Measure for Measure). Reduce the water by 2 tbsp since gluten-free doughs absorb less. Add 1 tsp xanthan gum to mimic gluten’s structure.
The texture will be slightly denser but still delicious. This version works well for those with gluten sensitivities while keeping the 90-minute timeline.
Seasonal Holiday Loaves
For Christmas morning, add ½ cup dried cranberries and 1 tsp orange zest to the dough. For Easter brunch, fold in 1 tbsp poppy seeds and 2 tbsp chopped pistachios.
The festive flavors pair perfectly with holiday meals, and the Dutch oven method ensures a crisp crust even with added mix-ins. 🎄
Nutrition facts
Frequently asked questions
Can I make this bread without a Dutch oven?
Yes! If you don't have a Dutch oven, use a heavy oven-safe pot with a lid or even a baking stone. Place the loaf on parchment paper and bake as directed. For extra steam, place a metal bowl of boiling water on the lower oven rack during the first 20 minutes of baking. The crust may be slightly less crispy but still delicious.
Why did my bread turn out dense instead of light and airy? Dense bread usually means the dough over-proofed or didn't get enough kneading.
How can I tell when the bread is fully baked?
Your bread is done when the crust is deep golden brown and sounds hollow when tapped on the bottom. For extra certainty, use an instant-read thermometer—it should read 190-200°F in the center. Pull it out just before it reaches this temperature if you prefer a softer crumb.
Can I make this bread ahead of time?
Shape the loaf and refrigerate it overnight (up to 24 hours) before baking. Let it sit at room temperature for 1 hour before baking to help it rise properly. For longer storage, freeze the shaped loaf wrapped in plastic for up to 3 months. Thaw completely before baking.
What's the best way to store leftover bread?
Keep your bread fresh by storing it in an airtight container at room temperature for 2-3 days. For longer storage, slice the bread and freeze the slices wrapped tightly in plastic. Toast directly from frozen for crispy results. The crust stays crispy best when stored this way rather than wrapped in plastic at room temperature.