Dutch Oven Bread
- 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)
- Add mix dry ingredients (flour, yeast and salt) in large mixing bowl
- Stir in water until a dough forms.
- Cover with a clean cloth and allow to rise at least 2 hours.
- Form into a round loaf and allow to rise 45 more minutes
- Liberally grease your Dutch oven with bacon grease or other fat.
- Then transfer to your dutch oven (or alternatively, split into 2 loaf pans)
- Allow to rise about 45 more minutes.
- In the oven, bake at 425° for about 30 minutes.
- Over a campfire, you will need to watch it closely, because so much depends on how hot your coals are.
- 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.
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!
Calories: 3016 Fat: 9g Saturated fat: 1g Unsaturated fat: 4g Carbohydrates: 627g Sugar: 2g Sodium: 10664mg Fiber: 27g Protein: 91g
Recipe by Green Eggs & Goats at https://greeneggsandgoats.com/2014/01/dutch-oven-bread/
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