One for HRH Betty the Bold.

[Gnu Bee Flyer]

Hi Betty this is my first attempt at bread in the Dutch oven. Cooked in the back yard. I handmade the plain white bread dough on the countertop without even using a bowl. I wanted it to be as low tech as possible. I didn't even use a fire starter just some Kingsford briquettes and a briquette chimney to start the coals.

1/2 Done
http://i34.photobucket.com/albums/d132/GnuBeeFlyer/HPIM1255.jpg

finished product
http://i34.photobucket.com/albums/d132/GnuBeeFlyer/HPIM1256.jpg

I sent the recipe and tons of pictures to Deanna for her consideration for a possible article in the Whats Cooking forum.

But I promised Betty a picture of the results when ever I actually got of my aspidestria and baked the darn thing.


http://i34.photobucket.com/albums/d1...r/HPIM1252.jpg

[Joe Valencic]

Hi Betty this is my first attempt at bread in the Dutch oven. Cooked in the back yard. I handmade the plain white bread dough on the countertop without even using a bowl. I wanted it to be as low tech as possible. I didn't even use a fire starter just some Kingsford briquettes and a briquette chimney to start the coals.

1/2 Done
http://i34.photobucket.com/albums/d132/GnuBeeFlyer/HPIM1255.jpg

finished product
http://i34.photobucket.com/albums/d132/GnuBeeFlyer/HPIM1256.jpg

I sent the recipe and tons of pictures to Deanna for her consideration for a possible article in the Whats Cooking forum.

But I promised Betty a picture of the results when ever I actually got of my aspidestria and baked the darn thing.


http://i34.photobucket.com/albums/d1...r/HPIM1252.jpg

Wow, Gnu Bee, I'll bet that's a tasty loaf. Sure looks good to me. Got any pictures of the crumb structure? I'd like to see what it looks like when you cut it. I wonder if we could get anyone to make fresh bread for the MIFI? I would help out, but I will be camping and not staying at Rusty's. You really need to let the dough rise in a draft free environment. Have to talk to Kaboom and Fat Bill about that one.

I made whole wheat rolls today since we were running out. I made burger sized rolls an I also took half the recipe after the first rise, rolled it out about 3/8" (1 cm) thick, and cut the dough into 4" (10 cm) squares. I placed them in a greased cookie sheet with some space between them for the second proving, then baked them for 15 minutes at 400 F (200 C). (sorry, no pics this time) Now I can just take one from the freezer, thaw it in the nuke, and have a fresh sandwich square for my lunch. It's not an original idea, but I got this idea after cutting up Focaccia bread to use as for a sandwich.



Oh, I'm glad to see you have the really nice KitchenAid mixer. I'm just a little jealous.

Joe

[Lotech]

Way to go GnuBee! You done me proud. Real butter while the bread is still hot should make your toes curl up.

[Gnu Bee Flyer]

Joe V. Here are 3 shots of the loaf, which by the way is still a tiny bit warm. In the first you can see how it turned out. The second Is a slice with homemade rasberry jam on it. And the third picture is a graphic scene of how the slice of bread died.

http://i34.photobucket.com/albums/d132/GnuBeeFlyer/HPIM1261.jpg
a slice with the jam.
http://i34.photobucket.com/albums/d132/GnuBeeFlyer/HPIM1262.jpg
I take a dainty nibble.
http://i34.photobucket.com/albums/d1...r/HPIM1263.jpg



I got Dodie my wife the professional model Kitchenaid one year for her birthday. I use it more than she does. I really love it.

That 2 pound loaf filled the 14 inch Dutch oven and I don't think that I really needed the plate I baked it on but better safe than sorry. You'd have no trouble at all baking a loaf at the fish in. 12 coals on the lid and 6 under the pot. Ratio of 1 to 2 kept the temp at 375f for the entire cooking period. No need to add fresh coals. Today was cold and windy out about 37f all afternoon. If you can make bread in an oven you can make bread in a Dutch oven. I learned all I know about Dutch ovens from lowtechjoe, you have to try his lasagne in a Dutch sometime. To die for.

[Betty Hiner]

OMG!! Between you and Joe, I'm going to need my fat jeans again!! Just from reading these posts!!

I've never cooked with a dutch oven, but, wow! with results like that I may need to try! I'll bring the ingredients with me to Michigan if you'll give lessons ...

[Joe Valencic]

Magnificent... simply magnificent. I offered up a small prayer in remembrance of the slice that gave it's best so that others may enjoy its goodness.

Joe

[rst]

Please pass the knife, butter, and bread!

[Byron Zuehlsdorff]

Have never made "bread" in the oven but the wife and I have done impossible cherry pie, biscuts several times, a wicked lamb stew, game hens, roasted chicken, and even a small standying rib roast, all out camping. We go to Granite Hot Springs, get the oven going, and go swiming for a while.
Usually have several people from other spots in the campground stopping by to see "What's Cooking?"

bread would be "heaven" also form the oven and that loaf looks rjfjf
ruytujvn,,, sorry wiping drool from the keys.

Betty, sew elastic in the side seams of the pants, works great!

[Eric-WD]

Looks great, bread is somthing I have wanted to try in the dutch oven but havn't gotten around to yet.,

Eric

[Gnu Bee Flyer]

Well I bit the bullet and today I did a loaf in the smaller 10 inch Dutch Oven and didn't use a plate this time . It turned out just fine, no charing on the bottom at all, so I have dispensed with the plate Idea just lightly oiling the Oven and Baking with 5 coals under It and 7 in the lid. It Kept the temp just right.

A bit trickier because I haven't done it before but I proofed it outside in the cold slightly windy air by putting a coal on the ground beside the oven and one on the lid. It heated the oven to about 70-74 degrees f. Perfect for the yeast. I only did that once to prove something to myself and from now on I proof bread inside where its nice and warm. It works but is a real Pain in the butt.