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Iron Cookware Recipes – Dutch Oven Bread

April 14th, 2012 by ironcooker

Dutch Oven Oatmeal Herb Bread

There is noting like home made bread made in a Dutch Oven 

Dutch oven bread

2 cups hot water (about 110 degrees)
1-1/4 cups uncooked oatmeal
1/4 cup butter
1 teaspoon salt
1-1/2 cups flour
1/4 cup sugar
2 packages dry yeast
1 egg
About 2-1/2 cups additional flour
Oil for greasing pan

Topping for this dutch oven bread
2 tablespoons butter
1 tablespoon grated Parmesan cheese
1/2 teaspoon EACH: garlic salt, parsley, oregano, chives, basil
Plus: Baking parchment

Mix water, oats, butter, and salt. In separate bowl, mix flour, sugar, and yeast; let bubble and froth. Fold into oat mixture and
add egg. Add up to about 2-1/2 cups flour until you have a stiff dough. Knead until smooth and elastic. Let dough rise about 20
minutes. Meanwhile, grease Dutch oven well and cut baker’s parchment to cover bottom. Punch down dough and let rise
covered until double in size (perhaps 45 minutes). Mix topping and set aside. Press bread into oven. Cover with lid (with coals)
and set bottom over coals. Bake 15 minutes, then remove oven from bottom coals; replace lid with coals. Bake about 10 more
minutes until brown. Remove bread from oven. Brush with topping and serve your dutch oven bread warm

Posted in Iron Cookware Recipes

4 Responses

  1. Adriana

    Congratulations on your great new gift! Cast iron crawkooe is considered pretty fabulous stuff because it cooks evenly and lasts forever. There are also some . Seasoning a cast iron pan (or skillet) isn’t hard just a little time consuming. It serves the dual purpose of creating a non-stick surface and also prevents it from rusting. Most cast iron pans are dark gray when new, and as they are seasoned, become darker even black. (Shown here is the .)To everything, there is a seasonHere are some tips on properly seasoning your cast iron crawkooe:If your pan is new, wash it thoroughly for its last bath with soap (well, dish detergent) and water. Be sure it’s completely dry.We recommend using solid vegetable shortening to season your pan vegetable oil, unfortunately, can make it sticky, and lard and butter run the risk of turning rancid. Use a paper towel to thoroughly coat the with the shortening (excluding a non-iron handle). Place the greasy pan on a foil-lined baking tray, upside down (to allow any grease to run out) and put it in a 300 to 350 degree oven for about two hours. Next, turn off the oven and allow the pan to cool inside, with the oven door closed, overnight or for at least six hours.Cleaning and upkeepTo clean your seasoned pan, scrape it as clean as you can, then rinse it with hot water and use a soft sponge. Dishwashing detergent or a trip inside your dishwasher scouring sponges and other scrubbers will remove the seasoning coat, so take it easy. (Note that if your cast iron pans aren’t seasoned properly, they will leak dark liquid into food. )Other tips for cast iron pan care:Don’t use high cooking temperatures go with medium or medium-high settings.Don’t keep food in the pan after it is cookedStore your pans in a warm and dry placeDon’t put your lids on cast iron pans when they’re in the cupboard if you do, moisture may cause the pan to rust.Cast iron, especially when new, is best for cooking foods with a high fat content. Cook watery foods and those with a high acid content (tomatoes, for example) in other crawkooe.If your pan is imparting a particularly metallic flavor, it’s time to re-season the pan.This answer was adapted from an article Mrs FF wrote for in April 2002, which is no longer online.GD Star Ratingloading…

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