#8 Dutch oven french bread

[Hal]

This is a recipe that makes a great easy loaf of bread. I put the #8 dutch, uncovered inside a deep #12 with 4 coals underneath to rise. With the lid off the #8 it can rise above the rim to form a nice domed loaf. I then add coals to the top and bottom of the #12 to bake at 300deg for about 45 0r 50 minutes making sure to rotate the oven and the lid about every ten minutes. The loaf will be done when it is a golden brown and sounds hollow when tapped. Enjoy!

[SeabeeCook]

Thanks, Hall. I'll have to try it and report back in the next few weeks.

[Steve]

Thanks Hal, for the great bread recipe.  All these years, and I've never tried dutch oven cooking.  I'd go into the mtns. and eat food that was barely edible.  I bought three dutch ovens, this winter.  I've been trying some recipes.  This is really fun.  Most of the food is turning out great.  I think I'm hooked.  I can't wait to pack up into the hills and do some cooking up there.

I tried making some no knead bread recently.  It was okay, but your recipe sounds better.  I think I'll try making some tonight.  Thanks again!....Steve

[Steve]

I made some of that bread.  It turned out wonderful.  I put some butter and honey on it.  I couldn't quit eating it.  I'm starting to look like a fat old boy now!

I never have liked garlic much, so I left that out.  I had a number 10 aluminum dutch that I put inside a number 12.  I used the oven rather than briquets, (this time).   I did all the kneading in the bowl, rather than on a table.  I then let it sit for 12 hours or so to let it rise.  At any rate this is a great bread recipe!  I'm anxious to try this out again, in the mountains.

These dutch ovens are fun!

[Hal]

Glad you enjoyed it Steve. You can also add grated cheese, chopped jalapenos, bacon bits or whatever. I like garlic and jalapenos together. They're both good for your health.