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Categories What's New Hot Deals Hot Selling Items Blog: D. O. Classes 2012 Blog: Customer Home Dutch Ovens Dutch Oven Lids Dutch Oven Cook Books Dutch Oven Accessories Dutch Oven Cook Table Lodge Indoor D. O. Lodge Fry Pans Cast Iron Bake ware Backpacks Camp Furniture BBQ Acc. & Charcoal Starter Cookware Accessories Fire Pans , Pits & Grills Fire Starter Flashlights / Lanterns Freeze Dried Food Gold HuntersTest Kit Hot Dog Sticks Idaho T-Shirts Knives Jerky Making Marine Parts & Accessories Mono & Tripods Personal Gear Pie Cookers RV Parts & Accessories Sleeping Bags & Mats Smokers Solar Charger Stoves Survival Tents Trail Books Water Containers Water Filters / Purifiers For Your Convenience View Cart! Camper's Checklist 72 Hour Emergency Checklist Dutch Oven Recipes Dutch Oven Tips Customer Services Privacy Statement Return Policy Shipping Policy Questions & Comments Links of Interest Log Cabin Grub Lodge Dutch Ovens Dutch Oven Cookbooks Hot Dog Forks Idaho Park Service Idaho Travel Guide National Park Service		Home : Dutch Ovens Recipe : Sourdough Bread Main Recipes Dutch Oven Recipes Back to the Sour-Dough Oven Recipes page. Sourdough Bread This recipe for a simple, wholesome white loaf of bread is easily doubled. 1/2 Cup Milk 2 Tablespoons Sugar 2 Tablespoons Vegetable Shorting 1 Cup Sourdough Starter Go to Sourdough Starter click here 1 Large Egg, beaten, at room temperature 1 1/4 teaspoons Salt 2 1/2 Cups (approximately) unbleached Flour, preferable bread flour Makes 1 ( 9 x 5 loaf) In a small sauce pan, heat the milk over medium heat until tiny bubbles appear around the edges, about 3 minutes. Remove from the heat, add the sugar and shorting, and stir until the shortening is melted. Cool until lukewarm (no more than 105 degrees) Pour into large bowl. Add the sourdough starter, egg, and salt and mix well. Stir in one cup of the flour to make a thick batter. Gradually beat in enough of the flour to make a dough that is too stiff to stir. On a lightly floured work surface, knead the dough, add more flour as needed to make a supple dough that isn't sticky. Continue kneading until smooth and elastic, about 10 to 15 minutes. Form into a ball and place in a large, lightly buttered bowl. Turn once to coat the top of the dough with butter. Cover the bowl with plastic wrap and let rise in a warm place (in a turned -off oven with a pilot light for example) until doubled in volume, about 3 hours. Punch down the dough and let rise again until almost doubled, about 1 1/2 hours. Lightly butter a 9" x 5" loaf pan. Form the dough into a loaf and place in pan, seam side down. Cover with plastic wrap and let rise until almost doubled, about 45 minutes. Preheat the oven to 375 degrees. Using a serrated knife, cut two shallow slashes in the top of the bread. Bake until the top is golden brown and the bottom sounds hollow when tapped with a knuckle (remove the loaf from the pan to test, using pot holders for protection), 30 to 40 minutes. Unmold onto a wire cake rack and cool completely. Dutch Oven Cooking The bread can also be shaped into a round loaf and place in a greased 12" Dutch Oven, allowing the final rise to take place in the Dutch Oven. Put 15 coals on the top, around the outside edge. Put the rest around the outside edge of the bottom of the 12" Dutch Oven. Bake about 50 minutes or 1 hour or until you can see steam coming from the edges of you dutch oven. By Richard Blot, West Texas Ranch Cook and Donna from Idaho Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of vinegar ___ Spray bottle of oil ___ Don't forget the Food!!!
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