Joanna Gaines 3 Minute Bread

This crusty, tender Joanna Gaines 3 Minute Bread is made with active dry yeast and ready in under three hours. Tearing into that warm, golden crust to reveal a soft, steaming center is incredibly satisfying. I love how little effort this rustic loaf actually requires.

Why This Classic Works

I used to think baking yeast bread required hours of intense kneading and proofing. This method skips the heavy lifting by relying on a wet dough and a hot Dutch oven.

The biggest surprise was how forgiving the hydration ratio is. I learned quickly that a shaggy, messy dough actually creates the best artisan-style air pockets.

Joanna Gaines 3 Minute Bread Ingredients

• 3 cups all-purpose flour
• 1 1/2 cups warm water (about 100 degrees)
• 2 teaspoons active dry yeast
• 1 1/2 teaspoons kosher salt

How To Make Joanna Gaines 3 Minute Bread

1. Mix the dough: In a large bowl, whisk together the flour, yeast, and kosher salt. Pour in the warm water and stir with a wooden spoon until a shaggy dough forms.
2. Let it rise: Cover the bowl with plastic wrap and let it sit at room temperature for 2 hours, or until doubled in size and bubbly on top.
3. Preheat the oven: Place a Dutch oven with its lid into the oven and preheat to 450 degrees. Let the pot heat up for at least 30 minutes.
4. Shape the loaf: Turn the dough out onto a generously floured piece of parchment paper. Gently shape it into a round loaf using floured hands.
5. Bake covered: Carefully transfer the parchment paper and dough into the hot Dutch oven. Cover with the lid and bake for 30 minutes.
6. Finish baking: Remove the lid and bake for another 10 to 15 minutes until the crust is deep golden brown. Let cool before slicing.

Recipe Tips

• Measure flour correctly: Spoon your flour into the measuring cup and level it off to avoid a dense loaf.
• Check water temperature: If your water is too hot, it will kill the yeast. Aim for lukewarm water around 100 degrees.
• Use a hot pot: Preheating the Dutch oven is essential for creating the steam that forms a crispy crust.

What To Serve With 3 Minute Bread

This rustic loaf is ideal for dipping into hearty beef stews or creamy tomato soups. You can also slice it thick and serve it warm with salted butter and a drizzle of honey.

How To Store

Keep the baked bread at room temperature in a paper bag for up to two days to maintain its crust. For longer storage, slice the loaf and freeze it in an airtight zip-top bag for up to three months.

FAQs

• Can I use instant yeast instead? Yes, you can substitute instant yeast directly for active dry yeast. The rise time might be slightly shorter.
• Do I have to use a Dutch oven? A Dutch oven traps steam for the best crust, but you can bake it on a preheated pizza stone with a pan of water on the bottom rack.
• Why is my dough so sticky? This is a high-hydration dough, so it is supposed to be sticky and wet. Resist the urge to add too much extra flour.
• Can I let the dough rise overnight? Yes, you can place the covered bowl in the fridge overnight for a slower rise and deeper flavor development.

Nutrition

• Calories: 140 kcal
• Total Fat: 0 g
• Saturated Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 350 mg
• Total Carbohydrate: 29 g
• Protein: 4 g

Try More Recipes:

• Joanna Gaines Dinner Rolls
• Joanna Gaines Oatmeal Raisin Cookies
• Joanna Gaines Peanut Butter Brownies

Joanna Gaines 3 Minute Bread

Recipe by Imen Dridi

Servings

10

servings

Prep time

5

minutes

Cooking time

4

hours 

5

minutes

Total time

4

hours 

10

minutes

Joanna Gaines 3 Minute Bread features a crusty exterior and tender crumb using just flour, yeast, and salt. Ready in under three hours, this easy baking method brings rustic bakery results directly to your relaxed weekend breakfast spread.

Ingredients

• 3 cups all-purpose flour

• 1 1/2 cups warm water (about 100 degrees)

• 2 teaspoons active dry yeast

• 1 1/2 teaspoons kosher salt

Directions

• Mix the dough: In a large bowl, whisk together the flour, yeast, and kosher salt. Pour in the warm water and stir with a wooden spoon until a shaggy dough forms.
• Let it rise: Cover the bowl with plastic wrap and let it sit at room temperature for 2 hours, or until doubled in size and bubbly on top.
• Preheat the oven: Place a Dutch oven with its lid into the oven and preheat to 450 degrees. Let the pot heat up for at least 30 minutes.
• Shape the loaf: Turn the dough out onto a generously floured piece of parchment paper. Gently shape it into a round loaf using floured hands.
• Bake covered: Carefully transfer the parchment paper and dough into the hot Dutch oven. Cover with the lid and bake for 30 minutes.
• Finish baking: Remove the lid and bake for another 10 to 15 minutes until the crust is deep golden brown. Let cool before slicing.