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  French Bread
  Category: Dutch Oven
  Author: Trevor
  Date: 11/20/2006
  Hits: 538
Ingredients:
14" Lodge Camp Deep Dutch Oven

Combine and let yeast soften:
1 TB yeast
½ c water
1 TB sugar
Combine:
1 1/4 c water
4 + c flour
Yeast mixture
Add:
3 TB oil
1 tsp salt.
Instructions:
Knead to mix. Let raise 30 minutes.

Divide into 3 loaves and place in the bottom of the Dutch Oven forming a triangle.

Cut slits in the tops of the loaves for decoration and glaze tops with egg whites for golden brown, glossy-top loaves.

Cover Dutch oven and bake using 12 briquettes bottom and 14-16 briquettes top for 30 minutes.
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