Outdoor Baked Bread in a Cast Iron Camp Dutch Oven – Crucible Cookware

  Ingredients 12.5 grams of fresh yeast 1 cup water 2.5 cup flour 1 tbsp extra virgin olive oil 1 tsp salt Instructions In a bowl, mix yeast with water and add the remaining ingredients. Knead the dough using an electric mixer with a dough hook for 5 minutes. Let the dough rest for 40 minutes or until doubled in size..
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Outdoor Baked Bread in a Cast Iron Camp Dutch Oven – Crucible Cookware

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