Dutch Oven Camp Bread Recipe

Dutch Oven Camp Bread is a bread recipe that's long been a tradition for us.
Made camp style in a cast-iron Dutch oven over briquettes, or baked at home,
it's a sweet and delicious recipe you'll not soon forget.

Servings: 10 servings

Author: Stephanie Wilson

Prep Time:
20 minutes

Cook Time:
30 minutes

Additional Time:
2 hours

Total Time:
2 hours, 50 minutes

Course:

Bread

Cuisine:

American

Keywords:

🧂 Ingredients

1 1/2 cups lukewarm water
4 tablespoons butter

diced
2 1/4 teaspoon active dry yeast

or 1 packet
4 to 4 1/2 cups all-purpose flour
1/4 cup granulated sugar
1 teaspoon salt

Instructions

1 In a bowl combine warm water, butter, and yeast; let sit until it becomes foamy;
2 to 3 minutes.
2 Combine the flour, sugar, and salt in a large bowl or the bowl of a stand mixer.
Make a well in the center of the flour and stir in the yeast mixture. The dough
will be rough but pull away slightly from the bowl. Knead by hand or with the
mixer for 3 to 4 minutes. If the dough is too sticky, add a bit more flour, 1
tablespoon at a time.
3 Once the dough comes together, cover and let rise about 1 hour or until doubled
in size.
4 Uncover the dough and using a fork or spatula, start from the rim of the bowl to
pull the dough loose from the sides and fold it up toward the center of the
bowl. Repeat until finished. Turn the dough out onto a floured surface and shape
into a ball. Place the dough into a clean bowl, lightly oiled. Cover the let
rise until doubled; about 1 hour.
5 Meanwhile, place a 6 quart Dutch Oven inside the oven and preheat to 450 degrees
F. Carefully remove the pot from the oven and place on a heat-safe surface.
6 Turn the risen dough out of the bowl and carefully transfer the dough inside the
pot. Replace the lid and bake for 40 to 45 minutes, removing the lid during the
last 15 minutes of baking.
7 Let cool for 10 minutes before slicing.