Cast Iron Bread Making

[TWP]

Good, simple instructions on making and baking bread in a cast iron pot (Dutch oven).

http://www.thesurvivalistblog.net/keeping-real-simple-bread-making-dummies-kitchen-challenged-2/

This makes a loaf (one at a time) which has a harder crust.  My preference is to leave the lid on the Dutch oven so as not to bake the top crust quite so hard.

I also find that the time for the dough to rise is not nearly as long as the recommended time.  My dough will rise in less than four (4) hours.  The key is to keep it in a warm location.

If you DON"T have a warm location, then the longer rise time will be needed.

[ADVICE]  "Proof" the yeast before you mix the dough.  In a bowl, put 1/2 cup of warm water with a rough spoonful of sugar or honey.  Allow the yeast to dissolve and begin to bubble (10 minutes is usually enough).  If it bubbles (active yeast), pour this into the flour and proceed with the process.   This increases the amount of yeast in the dough and will tell you if your yeast is still active.

If your yeast is NOT active, then you will need to make a sourdough starter batch.  This can take a week or more if you start from scratch.

If your yeast has died, then DON"T mix the dough.  Do the "proof" first or you waste the flour...

If you have Baking Powder (not just Baking Soda) you can make soda bread instead, until your sourdough starter is working.

If you have only Baking Soda and Vinegar, you can still make soda bread...

What's in your prepper supplies?

Finally, are you "kitchen challenged"?  Practice, Practice, Practice.... While you have the opportunity.

[230gr]

Wood stove ovens are very difficult to keep at a desired temperature as the fire heat production varies with the fuel phase (gas- flames to solid- coals) and with refueling. Heavy cast iron mitigates these variations by absorbing and steadily releasing the heat. Just can't beat cast iron.