Dutch Oven Dill Bread For The Fireplace

Total Time: 50 mins Cook Time: 50 mins

Ingredients

• 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

Recipe

• 1 dissolve the yeast in water in bowl and let stand for 3 minutes.
• 2 add the next six ingredients [including the baking powder] beat until well blended.
• 3 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.
• 4 punch down. place in well buttered 8 inch or 9 inch baking round pan. cover and let rise fo 35 minutes.
• 5 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 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.
• 6 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.
• 7 to unmold remove from dutch oven. cool for 5 minutes and invert on plate. brush top with soft butter.
• 8 serve hot or cold.