Monthly Archives: June 2013

Directions for Baking Challah in 12″ Regular Dutch Oven

Braided Challah 3 to 3 ½ cups bread flour 2 1/4 teaspoons rapid rise yeast 1/4 cup sugar 1 1/4 teaspoons salt 3 large eggs, room temperature 8 tablespoons butter, room temperature and very soft 1/2 cup water plus 2 … Continue reading

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Temperature Control – Key to Successful Baking

Temperature control is critical for successful baking in our outdoor kitchens and is super important when baking anything, especially bread.  After all that work to knead the bread and shape it, who wants to take any chance of burning that … Continue reading

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Baking Challah – Wrap Up

Three brave Dutch oven cooks brought their baking skills to the hands-on Challah bread class and we all learned a lot.  Several others joined in by watching and helping out.  Everyone agreed that baking bread in any kitchen, outdoors or … Continue reading

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Baking Challah Part Two

Done!  The challah baked up beautifully in about 30 minutes. Lessons learned: The soup can DOES need to be dusted with flour since the bread stuck a bit on the bottom of the can.  The seasoning on the Dutch oven … Continue reading

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Baking Challah Part One

Yesterday, I did a test run on the bread recipe that will be used in our “hands on” baking class at the next Dutch Oven Gathering (DOG).  A few friends need encouragement to try baking in their black pots, so … Continue reading

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#2 – Top Ten Reasons to Attend the National Dutch Oven Gathering (NDOG) – Redux

Recipes! As Dutch oven friends make plans to attend the 2013 National Dutch Oven Gathering (NDOG) at DeGray Lake Resort in Arkansas, a fun task on the list of things to do will include selecting recipes to prepare for the … Continue reading

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Preparing to Bake Bread – An Introduction

Last week my better-half and I competed in a 3-Pot Cook Off in Harper, Texas as a part of their 150 Year Celebration.   Check out the parade that went by our kitchen!  The day started out with  rain, which … Continue reading

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