DUTCH OVEN DILL BREAD FOR THE FIREPLACE

Dutch Oven Dill Bread for the Fireplace image

Provided by drhousespcatcher

Time 50m

Yield 1 round loaf, 8 serving(s)

Number Of Ingredients 12

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1/4 ounce yeast
1/4 cup lukewarm water
1 cup cream-style cottage cheese, at room temp
2 tablespoons sugar
2 tablespoons melted butter
1 tablespoon dill seed
1 tablespoon fresh dill (optional)
1 teaspoon salt
1/4 teaspoon baking powder
2 eggs, beaten
2 1/4-2 1/2 cups flour
soft butter

Steps:

Dissolve the yeast in water in bowl and let stand for 3 minutes.
Add the next six ingredients [including the baking powder] Beat until well blended.
Add eggs and enough flour for a stiff dough. Knead for one minute or until dough is smooth. Cover and let rise until double in bulk about 1 hour.
Punch down. Place in well buttered 8 inch or 9 inch baking round pan. Cover and let rise fo 35 minutes.
Preheat a dutch oven with a rimmed lid for 5 to 10 minutes over hot fire. Place an inverted pie pan or metal trivet into the oven. Place pan with dough onto the inverted pan. Cover with a tightly rimmed lid. Place a few hot coals on the lid. and bake for 45 to 50 minutes on a grill over a medium fire until cake tester comes out clean.
If bottom is browning too fast, push a few coals away or roll away a burning log. If you wish a more browned top: Five minutes before bread is baked, loosen with a knife and flip over for 5 minutes to brown top.
To unmold remove from dutch oven. Cool for 5 minutes and invert on plate. Brush top with soft butter.
Serve hot or cold.

Nutrition Facts : Calories 216.2, Fat 5.8, SaturatedFat 3, Cholesterol 64.4, Sodium 447.8, Carbohydrate 31.6, Fiber 1.3, Sugar 3.4, Protein 9