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Dutch Oven Bread – Recipe #2







Few weeks ago I baked my first bread in the Dutch Oven, but used all-purpose unbleached white flour, mixed with some whole wheat flour.  The bread was very tasty, and spongy.

Today, I tried the same recipe, but with bread flour, and the results were amazing.

The bread dough was rising much more rapidly than my first one.  It was very spongy, and light, and the bread turned out even better than my first loaf.

I can’t believe there is such an easy way to make homemade bread.

Since I used the same recipe and same directions, I will not repeat them here, but you can check out my previous post, if you are ready to make some fresh bread for your family.

I am definitely going to invest in a Dutch Oven of my own (waiting for a good sale), as this one is borrowed from my daughter.

Can you believe this loaf of bread costs only 81 cents….and that includes all the ingredients, and cost of the energy used to bake it.



2 thoughts on “Dutch Oven Bread – Recipe #2”

  1. Marilyn says:

    Thank you for posting this. I had been making this regularly then with renos extra, stopped! Since I have 2 dutch ovens, the old camping style cast iron dutch oven, I make 2 loaves out of the recipe. After seeing your posting, i made my loaves again on Wed.. I always add oatmeal to the mix, about a cup to the 6cups measure.. I had my niece pop in as she finalizes her move to Chicago! This fresh bread, with slices of brie and high bush cranberries jello with tequila helped with this visit!.. Tequila, you make ask.. Since i do not like liquor, I love experimenting with it in cooking! this mixture of tequila and cranberries is an incredible mix of flavour! Who would have known!!

  2. Suburban Grandma says:

    ooohhh,….that sound yummy. I bet your visitor enjoyed it immensely. Thank you for sharing your wonderful tips.

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