Chocolate Chip Bread Baked in a Dutch Oven
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Imagine your house smelling like a local bakery while this sweet (and easy) Chocolate Chip Bread bakes in your home oven…and it only took you a few ingredients to make. This no knead Chocolate Chip Bread comes out of the oven with a crisp crust and soft, chocolate filled center that is irresistible.
Why You’ll Love This Recipe
⭐️ Baked in a Dutch oven for a crispy outer crust and soft center.
⭐️ Easy to make with a basic pantry ingredients
⭐️ Sweet, flavorful chocolate filled bread
Why Bake Bread in a Dutch Oven
- The pan allows for moisture to stay in the pot creating steam that helps make the crisp outer crust of the bread.
- I love using my Dutch oven pot to make no knead easy Dutch oven bread, it comes out golden brown, crispy on the outside and airy in the center. Every time!
- Cast iron Dutch oven pans are famous for having even heat distribution helping it evenly bake the bread, so there are no overcooked hot spots.
⭐️ Love easy, no knead bread recipes? Check out my recipes for Jalapeno Cheddar Bread and Cinnamon Sugar Dutch Oven Bread. So good!
Ingredients for Chocolate Chip No Knead Bread
Just a few pantry staple ingredients are all you will need to make this simple homemade bread. Here is everything you will need: (Full measurements in the recipe card below.)
- All purpose flour– Bread flour can also be used in the recipe.
- Instant yeast– this does not require proofing or a second rise which makes this recipe quick and easy.
- Sea salt– balances out the sweet flavor in this bread.
- Water– check the temperature of the water with an internal thermometer to make sure the yeast gets activated. It should be 110-115º F
- Butter– adds to the softness of the bread
- Sugar– adds sweetness and feeds the yeast
- Chocolate chips- the star of the bread show. I use semi-sweet, milk chocolate can be substituted or you can use a combination of the two.
How to Make Dutch Oven Chocolate Chip Bread
- Make the Dough– in a large mixing bowl combine the flour, yeast, sugar, and sea salt. In a separate large measuring cup mix together the water and melted butter. Pour into the bowl with the flour and mix with a wooden spoon or dough whisk. Mix until a soft, sticky dough is formed.
- Stretch and Fold– cover the dough with plastic wrap/clean kitchen towel and place in a warm spot or proof oven. After 15 minutes, dip your fingertips in water then pull and stretch the dough on one side, repeat three times on every side of the dough. Repeat this 2 more times (2, 15 minute increments), covering after each stretch and fold.
- Shape– on a lightly floured surface, stretch the dough out into a square. Sprinkle some of the chocolate chips over the dough. Fold one side into the middle of square, add more chocolate chips on top of that fold. Fold the last side up over that side, then sprinkle more chocolate chips. Roll the dough into a ball and roll around the table, pulling towards yourself to make it into a smooth ball.
- Bake– place the dough into a parchment lined cast iron Dutch oven pan. Cover the pan and bake in a 425º F oven for 30 minutes, remove the lid, and bake an additional 10-12 minutes.
- Slice– cool the bread on a wire rack, not in the pan, and slice with a good bread knife. Enjoy!!
Storage
- To freeze, slice the bread into slices then freeze in an airtight container or freezer bag. Enjoy a single slice by toasting in a toaster to thaw and make crispy.
- Allow the chocolate chip bread to cool completely before storing in an airtight container or zip top bag on the counter so no moisture accumulates in the bag. This bread will keep fresh for 3-4 days.
Recipe FAQs
If you don’t own a Dutch oven pot, place the dough on a parchment lined baking sheet. Place a few ice cubes on the pan and cover the bread loosely with foil. Bake for 30 minutes, remove the foil and cook for an additional 10-15 minutes until golden brown.
I never preheat my Dutch oven, I have tested it both ways and don’t find it necessary to heat up the pan first.
I have made this recipe in a 4, 6 and 10 quart pan and it works great in either. If there was one that I feel works best it would be a 4 quart pan, it just holds the shape of the bread better.
After the dough has risen, it will be pretty wet and sticky. The best way to keep it from sticking to the counter is to sprinkle some flour on the surface. To keep it from sticking to your hands, dip your fingertips into some warm water before handling the dough.
The bread will be golden brown and the cheese will be melted on top when it is done cooking. Another great way to know when the bread is cooked through is to measure the temperature of the center with an instant read thermometer. It should be 200º F.
It is no necessary to use parchment paper to make this easy bread recipe. If you are not using parchment, spray the Dutch oven with cooking spray before placing the bread in the pan. Bake as instructed in the recipe card.
⭐️ After you give this recipe a try please come back and leave me a review! I would love to hear how it turned out for you! ⭐️
Other Bread Recipes We Love:
Chocolate Chip Dutch Oven Bread
Equipment
Ingredients
- 3 1/2 cups flour
- 2 1/4 teaspoons yeast
- 1 teaspoon salt
- 1/4 cup sugar
- 4 tablespoons butter melted
- 1 1/2 cups warm water
- 1 cup chocolate chips
Instructions
- Make the Dough– in a large mixing bowl combine the 3 1/2 cups flour, 2 1/4 teaspoons yeast, 1 teaspoon salt, and 1/4 cup sugar. In a separate large measuring cup mix together the 1 1/2 cups warm water and 4 tablespoons butter melted. Pour the water into the bowl with the flour and mix with a wooden spoon or dough whisk. Mix until a soft, sticky dough is formed.
- Stretch and Fold– cover the dough with plastic wrap and/or a clean kitchen towel. After 15 minutes, dip your fingertips in water then pull, stretch, and fold to the center the dough on one side, repeat four times on every side of the dough. Repeat this stretch and fold 2 more times, in 15 minute increments, covering after each stretch and fold.
- Shape– on a lightly floured surface, stretch the dough out into a square. Sprinkle some of the 1 cup chocolate chips over the dough. Fold one side into the middle of square, add more chocolate chips on top of that fold. Fold the last side up over that side, then sprinkle more chocolate chips. Roll the dough into a ball and roll around the table to make it into a smooth ball.
- Heat- oven to 425º F
- Bake– place the dough into a parchment lined cast iron Dutch oven pan. Cover the pan and bake for 30 minutes, remove the lid, bake an additional 10-12 minutes until golden brown.
- Slice– cool the bread on a wire rack, not in the pan. Enjoy!!
Notes
- Nutrition facts are just an estimate of the ingredients listed
- If using an instant read thermometer to measure doneness, make sure the center measures 195-200º F
