Bread from Dutch Oven
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the dough:
- 750 g wheat flour type 550
- 1 cube yeast
- 500 ml water, warm
- 4 tablespoon sugar
- 4 teaspoons smoked salt
- 2 tablespoons oil
- Oil for brushing
Version 1
- 150 g fried onions
- 200 g bacon, cut into small pieces, left out
Variant 2
- 0.5 ½ pot basil
- 0.5 ½ glass tomato (s), dried in oil
Variation: 3
- 8 clove (s) garlic
- Herbs your choice
Variation: 4
- 1 pot basil
- 1 stalk sage
- thyme
- rosemary
- 100 g parmesan cheese
Print Recipe
Pin Recipe Instructions
- Knead all the ingredients for the dough, except for the oil for brushing, and the ingredients of one of the variants in a food processor for about 5 minutes on a medium setting. If the dough sticks a little, add flour. Let the dough rise for about 1 hour.
- Bring the briquettes for the Dutch Oven to glow. Shape the dough into small balls and brush with the remaining oil. Place them next to each other in the Dutch oven.
- Place 1/3 of the briquettes under the Dutch Oven and 2/3 on the lid. After half an hour the bread is ready.
- Or you put everything in a cake tin and bake everything at 200 ° C for 35 minutes.
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