Dutch Oven Bread

This Dutch oven bread is simply amazing!  My love of classic cast iron cookware is no secret, but this easy no-knead bread recipe takes it to a new level.  My friends Cristina and Susie bake it over a campfire in a Dutch oven every chance they get.  I make the same dough recipe, but instead of a Dutch oven, I bake it in two loaf pans in my oven.  Either way, this recipe is a proven winner, and nothing goes better with fresh butter and local honey!  (Or wine and cheese!)

For easy outdoor cooking, Susie recommends lighting a small bag of charcoal, then placing half of the coals on top of the Dutch, and half underneath.  She also recommends only handling the lid with welding gloves or protective gloves made for serious BBQ chefs.  Safety first, people!

If you find you are baking a lot of bread (it’s addictive!) you might want to purchase your yeast in bulk, as the tiny bottles in the grocery store tend to be very expensive for the amount you get.  I buy mine from Amazon about once a year and keep it in the freezer.  It stores very well that way! I use this kind, but Susie likes this kind.  To each his own, right?

Dutch Oven Bread

 

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This no-knead bread is simply amazing! Bake it over your camp fire, or in your oven, either way, it's the perfect bread with cheese and wine!

Ingredients

• 3 cups warm water
• 1½ tbsp yeast
• 1½ tbsp kosher salt
• 6½ cups all-purpose flour (can swap out 2 cups for whole wheat flour)
• Bacon grease or other fat for greasing the pan(s)

Instructions

1. Add mix dry ingredients (flour, yeast and salt) in large mixing bowl
2. Stir in water until a dough forms.
3. Cover with a clean cloth and allow to rise at least 2 hours.
4. Form into a round loaf and allow to rise 45 more minutes
5. Liberally grease your Dutch oven with bacon grease or other fat.
6. Then transfer to your dutch oven (or alternatively, split into 2 loaf pans)
7. Allow to rise about 45 more minutes.
8. In the oven, bake at 425° for about 30 minutes.
9. Over a campfire, you will need to watch it closely, because so much depends on how hot your coals are.
10. Once done baking (bread will sound "hollow" when tapped) allow to cool for about 5 minutes before attempting to remove the bread from the pan.

Notes

Try to let the bread cool some before you cut into it, but I won't fault you if you just can't wait to try it!

Nutrition Information

Calories: 3016 Fat: 9g Saturated fat: 1g Unsaturated fat: 4g Carbohydrates: 627g Sugar: 2g Sodium: 10664mg Fiber: 27g Protein: 91g

3.4.3177

So, do you bake your own bread?  What type is your favorite?  Do you have a recipe you would like to share with us?  Let’s hear all about it!

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