Cheese and Onion Bread from Dutch Oven
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 2 hrs 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg flour
- 40 g yeast
- 300 ml water, lukewarm
- 200 g Gouda
- 100 g fried onions
- 2 tablespoon salt
- 200 g bacon, omitted (optional)
Print Recipe
Pin Recipe Instructions
- Put the yeast in a cup. Then add the salt and stir everything until liquid. The yeast reacts with the salt, which makes the yeast liquid like water.
- Put the flour in a large bowl and knead with the water and yeast to form a dough. It can happen that you have to add a little more water so that the dough is easy to knead and no longer crumbles. Now add the cheese, fried onions and bacon (if you use any) and knead everything really well again. Then let rise for 15-20 minutes in a warm place.
- In the meantime, light the coals so that they are fully glowed. I use 29 grilled eggs for my 12er Dutch. I divide them into 8 pieces under the Dutch and 21 on top. That gives almost the temperature of 200 degrees and that is enough.
- Place a piece of baking paper in the Dutch Oven so that the bottom is not soiled and the bread loosens 100%.
- After the walking time, place the bread dough in the Dutch Oven and close the lid. The dough also gains volume while it is baking.
- When the charcoal has burned down after 1.5 hours, the bread is ready and not only has a great color and can be eaten with all barbecue or smoke items, no, it is also nice and fluffy and juicy in the middle.
- After an hour you should check every 15 minutes whether the bread is ready. Normally it`s ready after 1.5 hours, but I`ve also had turbo bread that was ready after an hour.
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