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Dutch Oven Dill Bread for the Fireplace

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“From the Energy Savers Cookbook”
READY IN:
50mins
SERVES:
8
YIELD:
1 round loaf
UNITS:
US

Ingredients Nutrition

Directions

  1. Dissolve the yeast in water in bowl and let stand for 3 minutes.
  2. Add the next six ingredients [including the baking powder] Beat until well blended.
  3. Add eggs and enough flour for a stiff dough. Knead for one minute or until dough is smooth. Cover and let rise until double in bulk about 1 hour.
  4. Punch down. Place in well buttered 8 inch or 9 inch baking round pan. Cover and let rise fo 35 minutes.
  5. Preheat a dutch oven with a rimmed lid for 5 to 10 minutes over hot fire. Place an inverted pie pan or metal trivet into the oven. Place pan with dough onto the inverted pan. Cover with a tightly rimmed lid. Place a few hot coals on the lid. and bake for 45 to 50 minutes on a grill over a medium fire until cake tester comes out clean.
  6. If bottom is browning too fast, push a few coals away or roll away a burning log. If you wish a more browned top: Five minutes before bread is baked, loosen with a knife and flip over for 5 minutes to brown top.
  7. To unmold remove from dutch oven. Cool for 5 minutes and invert on plate. Brush top with soft butter.
  8. Serve hot or cold.

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