French Bread

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.

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.