No-Oven Stovetop Bread Recipe 🍞🔥 | Crispy, Chewy, and Perfect for Any Kitchen

1. Make the Dough

  1. In a large bowl, combine flour, salt, sugar, and yeast.
  2. Add water and oil, then stir until a sticky dough forms.
  3. Knead for 5–7 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour (or until doubled).

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2. Shape and Rest

  1. Punch down the dough and shape into a round ball.
  2. Let rest for 15–20 minutes (covered) to relax the gluten.

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3. Cook in a Covered Pot

  1. Preheat a heavy oven-safe pot (like a Dutch oven or cast iron skillet) over medium heat.
  2. Transfer dough to the pot, slash the top with a knife, cover, and cook for 30 minutes.
  3. Remove lid and cook 10–15 minutes more until golden.

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4. Cool and Enjoy

  1. Let cool completely on a wire rack (this helps the crust crisp).
  2. Slice and serve with butter, soup, or your favorite sandwich fillings!

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Pro Tips for Success

    • Use a cast iron pot : It retains heat for that perfect oven-like effect.

 

 

  • Don’t skip the steam : Covering the pot traps moisture, creating a bakery-style crust.
  • Store leftovers : Wrap in a clean towel or freeze for up to 3 months.

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Variations to Try

    • Herb Bread : Mix in dried rosemary, thyme, or garlic powder.

 

 

    • Cheesy Twist : Fold in shredded cheddar or Parmesan.
  • Gluten-Free Option : Use a 1:1 gluten-free flour blend.

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Why This Bread Stands Out

 

 

Unlike basic quick breads, this no-oven method mimics professional baking by using trapped steam and even heat. The result? A crisp crust , chewy interior , and zero energy costs —perfect for:

    • Camping trips (no oven? No worries!).

 

 

  • Tiny kitchens (apartment dwellers rejoice!).
  • Budget bakers (save $10+ per loaf vs. store-bought!).

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