Dutch Oven Camp Bread Recipe

A traditional campfire Dutch oven bread baked over coals using a cast iron camp oven. Simple ingredients, timeless method, and perfect for camping.

Prep Time20

Cook Time30

Additional Time2

Total Time2 50

Servings: servings

Calories: 210kcal

Get Recipe Ingredients

In a bowl combine warm water, 1 teaspoon of the sugar, butter, and yeast; let sit until it becomes foamy; 2 to 3 minutes.
Combine 3½ cups (430g) of the flour, remaining sugar, and salt in a large bowl or the bowl of a stand mixer. Make a well in the center of the flour and stir in the yeast mixture. The dough will be rough, but it will pull away slightly from the bowl. Knead by hand or with the mixer for 3 to 4 minutes until it comes together. Add additional flour in 1 tablespoon increments if the dough is too sticky. I usually use just under 4 cups total. The dough will pull away from the bowl during the kneading process.
Once the dough comes together, cover and let rise about 1 hour or until doubled in size.
Uncover the dough and using a fork or spatula, start from the rim of the bowl to pull the dough loose from the sides and fold it up toward the center of the bowl. Repeat until finished. Turn the dough out onto a floured surface and shape into a ball. Place the dough into a clean bowl, lightly oiled. Cover the let rise until doubled; about 1 hour.
Meanwhile, place a 6 quart Dutch Oven inside the oven and preheat to 450 degrees F. Carefully remove the pot from the oven and place on a heat-safe surface.
Turn the risen dough out of the bowl and carefully transfer the dough inside the pot. Replace the lid and bake for 40 to 45 minutes, removing the lid during the last 15 minutes of baking.
Let cool for 10 minutes before slicing.

This bread is best eaten the day it is baked but will keep covered on the counter or in a bread bin for a few days.