International Dutch Oven Society Chapter – Richmond, VA

DSCN2471Makes 1 loaf
Baked in at least a 10” Dutch oven set to 350 degrees

2 ½ cups all-purpose flour (plus extra for shaping)
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon sugar
2 large eggs
½ cup buttermilk
½ cup whole milk
1 tablespoon cornmeal

Herb Topping
½ cup (8 tablespoons) unsalted butter, Melted
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh oregano, chopped
1 tablespoon fresh thyme, chopped

1. Sift flour baking soda, salt, and sugar together into a bowl.
2. In a mixing large mixing bowl beat eggs until frothy.
3. While continuing to beat add buttermilk and whole milk.
4. Add flour mixture and blend thoroughly with a wooden spoon. The dough will be very sticky.
5. Place dough on a floured surface and coat with extra flour. You may knead the dough a couple times to hold shape.
6. Spread cornmeal in an even layer in the Dutch oven and place the dough in the center.
7. With a sharp knife slice 2 to 3 incisions across the dough. (You may want to grease the knife to make this easier.)
8. Bake at 350 degrees for 20-30 minutes.
9. Near the end of the baking cycle, mix the melted butter and herbs.
10. If needed deepen the slits in the dough (or cut a new slit if the incision has closed.)
11. Slowly drip some of the butter mixture into the slits. With a pastry brush, paint the top of the bread lightly spreading the herbs evenly across the top. You do not want the butter pooling too much on the bottom of the Dutch oven.
12. Bake another 15 to 20 minutes, until the outside is golden brown and a tester inserted into the center comes out clean.

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