Baking in a Dutch oven

Dutch ovens were made for cooking. In practice the hands of a baker, a Dutch oven will create beautiful breads and desserts. (Some of us tend to burn the bread in a Dutch oven.)

You can always make bread in a well-oiled Dutch oven but instead of shooting directly into the oven, consider this method: Place dough in a mold and cast in the Dutch oven.

Bread Maker

Recently, a reader from California told us about his success bread with a pot within a pot. She useda mixture of Irish potato bread. This mix creates a large loaf and made according to package directions. She formed the dough into a round loaf and place the dough in a greased nine-inch metal pie plate. Next, put the bread on top of pebbles in the bottom of his twelve-inch Dutch oven. He put the lid on the pan and the oven in ten briquette coals. Other fourteen briquettes went on the top. The bread in the oven for 45 minutes, turning the lid occasionally. She was cooking aincrease in 7000 in the mountains of Sequoia.

"I was surprised and delighted that the bread was perfect," he said. "The crust is brown on top and was a real pleasure ... a success."

You should have similar success baking rolls in a cake pan or bread loaf traditional. For breads and adapted to Dutch oven, consider bread machine mixes or recipes for single loaves. A mixture of the bread machine that will give only small batches of bread or rolls,only by a boat. If you crowd two loaves in a pan, there may not be adequate air circulation between the loaves. Without enough space, the loaves tend to be unbalanced.

It is important to keep the bread from the Dutch oven bottom with small stones so as not to burn the bottom of the pan. Make sure you have enough space above so that the bread does not rise to the deck.

You can use this same technique to cook adesserts and pastries. Think about baking pies or cakes in a large pot in your Dutch oven.

Baking in a Dutch oven