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Byron's Dutch Oven Cooking Page

Byron's Dutch Oven Recipes

Crusted Arabian Cheese Bread

  Bread   Topping
2 1/2 cups all purpose flour 2 Tbs. chopped onion
1 Tbs. active dry yeast 1/4 cup melted butter
1 Tbs. sugar 1/2 tsp. paprika
1 1/2 tsp. salt 1/2 tsp. oregano
3/4 cup milk; scalded 1/2 tsp. garlic salt
1/4 cup water 1 cup cheddar cheese
1 Tbs. butter; melted    

Prepare Dough: Add water to hot milk and let cool to 115 F. In a mixing bowl combine 1 cup flour, yeast, sugar, and salt; mix well. Stir in milk and butter. Mix thoroughly. Stir in remaining flour and work into a dough. Place dough on a lightly floured board and knead for 5-7 minutes until dough is elastic and sticky. Set dough in a greased bowl and turn dough over so top side of dough has been greased. Cover and place in a warm area free from drafts until dough has doubled in size.

Prepare Topping: In a small bowl combine all ingredients and stir to mix.

Assemble For Baking: Punch dough down then press into the bottom of a 14" Dutch oven. Prick dough with a fork then spread topping evenly across the top. Cover oven and let rise for 30 minutes.

Bake using 12-14 briquettes bottom and 16-18 briquettes top for 20-25 minutes.

Serves: 8

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