Dutch Oven Chef: Dutch Oven Recipes & Cooking
Dutch Oven Cooking => Approved Recipes => Breads => Topic started by: IdBlackPotPat on June 20, 2011, 09:06:37 pm
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Ingredients
- 1 Tablespoon Yeast
- 3/4 Cup Warm Milk
- 1/8 Cup Sugar
- 3/4 tsp Salt
- 1/3 Cup Shortening
- 1 Egg
- 1/2 Cup warm Mashed Potatoes
- 3 1/2 Cups Flour
- 3 Tablespoons of your favorite fresh herbs - reduce by half if using dried herbs
Preparation:
Dissolve yeast in warm water. Stir in sugar, salt shortening, egg, potatoes, herbs and 2 cups flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto floured board: knead until smooth, about 5 minutes. Place in greased bowl, cover tightly. Let rise for 1 hour then punch it down and let it rise for another 45 minutes. Form into rolls or a single loaf. Place into your 12” Dutch oven and let rise for 1 hour. Bake with 6 briquettes bottom heat and 16 briquettes top heat until done, about 25-30 minutes. Rotate the oven and lid every 10-15 minutes.
(http://dutchovenchef.com/images/potatoHerbBread/done.jpg) (http://dutchovenchef.com/images/potatoHerbBread/done.jpg)
(http://dutchovenchef.com/images/potatoHerbBread/served.jpg) (http://dutchovenchef.com/images/potatoHerbBread/served.jpg)
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What herbs do you usually use when making this bread? Any favorite combinations?
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I like a little bit of Basil, Thyme and Rosemary.
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This bread disappears FAST! I made it at a family reunion on Saturday and it was gone before it even cooled down.
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Good thing I snapped a couple of pictures before this bread disappeared. They have been added to the recipe.
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Yes, this bread was as good as it looked. And yes, it was gone fast!
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WOW! Nice job on the bread. I'll bet it smelled divine when you opened up your pot.
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While it was baking, I kept pointing to a spot near the lid of the oven and telling people, "Put your nose right THERE."
Divine indeed! Thanks again for the recipe!