I’ve got my cast iron dutch oven now for about half a year, and I’ve done some different things with it already, but one thing I haven’t done yet is baking bread in it. I had a beautiful Boeuf Bourguignon done yesterday, so I thouht I bake some bread to go with it.

It was really easy and very good!

I started out with 1 1/4 cup of milk, a tablespoon of salt, 2 ts of sugar and a bag of yeast. Stirred that well together and added a big spoon of butter. No need to stir that in, since the next thing to do is adding 3 cups of flower and keeping about 1 cup of flower at hand for kneading the dough. Just add the flower and mix with a spoon, until you reach the point where you can start using your hands.

You will feel it is still very sticky, but just keep adding small amounts of flower to make it more doughly and less sticky. Keep kneading it for about 10 minutes. Put some weight in it to make it better. The longer you keep going, the more air you get inside your finished product.

Once that was done, I’ve put the bowl, covered with a wet towel, in the oven at about 60 degrees Celcius for about 2 hours. After that, I just gave it a short tug and let it go for some more time. Just enough to get my coals fired up and the DO warm.

I’ve added my dough to the DO (after oiling it up, of course) and let it go for about 45 minutes. Just stick it with a wooden pen and see if the dough in the middle is still sticking to the stick. If not, your bread is done!

It’s really tasty when it’s still warm, and it smells absolutely fantastic!