International Dutch Oven Society Chapter – Richmond, VA

DSCN24731 teaspoon Dried Minced Garlic
1 teaspoon Dried Minced Onion
1 teaspoon Dried Chives
1 teaspoon Italian Seasoning
1/2 teaspoon Dried Basil
1/2 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
2 tablespoon Water
1/2 stick Unsalted Butter
1/4 cup Extra Virgin Olive Oil
pinch of Salt
pinch of Black Pepper

Small Kettle

Add all the ingredients above to a small kettle or melting pot. Stir to combine and warm up (do not cook). Keep warm until the herbs and spices are moistened thoroughly. Set aside to cool.

3/4 cup Warm Water
1 package Active Dry Yeast (2 1/2 teaspoons)

1 teaspoon Salt
1 tablespoon Sugar
1/2 cup Milk
3 cup All Purpose Flour
1 egg – scrambled
splash of Water

10″ Dutch Oven, Large Mixing Bowl

In large bowl, add the warm water, salt and sugar. Slowly stir in yeast until dissolved. Let stand for 10 minutes. Add milk and 2 cups of flour. Stir until the dough chases the spoon around the bowl. Slowly add the garlic chive mixture while kneading and continue to knead until the dough is soft and smooth, add flour as needed so dough is not sticky to the touch.

Put dough in a lightly oiled bowl, and then turn dough over so that the top of dough is lightly coated. Cover with plastic wrap and let rise in warm spot for 1 hour.

Punch down dough and knead for a few moments. Turn edges up under ball to make a large round, place in Dutch Oven. Cover and let rise for about 30 minutes. Add 3 coals to bottom and 5 to top, just enough heat to help it rise. Rotate oven every ten minute to even out heat.

Score dough by cutting with an X on top with a sharp knife. Sprits with water Cover and Bake. Use 5 briquettes on the bottom and ring the top plus 2 in the center by the handle. Bake for about 45 minutes or until golden brown. The bread should have a hollow sound when thumped.

Turn out bread and let cool on rack.

Serve with softened garlic butter.

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