Cheese and onion bread from the Dutch oven

Ingredients for 1 servings:

• 1 kg flour
• 40 g yeast
• 300 ml water, lukewarm
• 200g Gouda
• 100 g fried onions
• 2 tbsp salt
• 200 g bacon, rendered (optional)

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 10 minutes

easy and fast

Put the yeast in a cup. Then add the salt and stir everything until liquid. The yeast reacts with the salt, causing the yeast to become liquid like water. Put the flour in a large bowl and knead it with the water and yeast to form a dough. You may need to add a little more water to make the dough easy to knead and stop it from crumbling. Now add the cheese, fried onions, and bacon (if using) and knead everything thoroughly again. Let it rise in a warm place for 15-20 minutes. During this time, light the coals so they are glowing hot. For my 12-inch Dutch oven, I use 29 grilled eggs. I divide them between 8 eggs under the Dutch oven and 21 on top. This almost gives a temperature of 200 degrees Celsius, which is more than enough. Place a piece of parchment paper in the Dutch oven to avoid dirtying the bottom and to ensure the bread comes out completely. After the rising time, place the bread dough in the Dutch oven and close the lid. The dough will expand further while it bakes. When the coals have burned out after about 1.5 hours, the bread is done. Not only will it have a great color and be eaten with any grilled or smoked dish, but it will also be nice and fluffy and moist in the middle. After an hour, you should check the bread every 15 minutes to see if it’s done. It’s usually done after 1.5 hours, but I’ve had a super-fast bread that was done in just an hour.