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  • Sarah Tucker

Cast Iron Bread Recipe

HAPPY NEW YEAR from the Cool Tears Magazine family!

May your new year bring many weekends of peaceful times in your teardrop.

As a sneak peek to the January issue of the magazine here is a wonderful bread recipe for your dutch oven. The new issue will contain several stories of girl campers and one of the contributors sent this recipe. I tried it out this past holiday weekend and loved it so much I felt it must be shared.

As it is a "balmy" 5 degrees here in Kansas City today, I baked the bread inside in my gas oven. I will certainly give it a try outside around the campfire this spring when it thaws enough to get the camper back out.





For outdoor camping using charcoal briquettes...for a 10” dutch oven use 16 on top, 8 on the bottom.

(Preheat 30 minutes and use parchment paper for easy clean up)


3 cups of unbleached flour

1 packet of yeast

1 t salt

1.5 cups warm water


In a large mixing bowl, whisk together flour, salt and yeast. Add water and stir until a shaggy mixture forms (it will be sticky) this is what you want. Cover bowl with plastic wrap or towel and set aside for for 12 - 18 hours (up to 24) Overnight works great.

Preheat oven to 450 degrees. Once the oven has reach 450 place Dutch oven or enamel covered pot in oven with lid and heat pot for 30 minutes. Meanwhile, pour the risen dough onto heavily floured surface and shape into a round loaf. It’s at this time you can add a cup of finely grated cheese or a small can or diced jalapeños or green chilies.Cover with plastic wrap or towel.

Remove the hot pot from the oven and carefully set in the dough. Cover and return to the oven for 30 minutes. After the 30 minutes, remove the lid and bake for an additional 10 minutes. Carefully remove the hot pot from the oven and place the bread on a cooling rack.

Be sure to check out these other camp cooking favorites!

Do you have a dutch oven recipe to share?

Send today to and as always, enjoy every sunrise.


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