12-inch Dutch oven
16 briquettes on the lid
8 briquettes on the bottom
Cast iron bread pan
Baking time: 25-30 minutes
Place frozen bread dough inside greased, cast iron bread pan. Cover with plastic top also greased with Pam to prevent the dough from sticking. Place bread in a warm place to thaw and rise. This normally takes 6-8 hours. Bread is ready to bake when dough has doubled in size.
Place bread pan inside a 12-inch Dutch oven with 8 hot briquettes underneath and 16 on top. Bake for 25-30 minutes until golden brown. Baste top with butter or margarine. Serve warm; slice bread by placing loaf on its side.
Note: The Dutch oven bakes bread that is moist--never dry. I believe that it bakes some of the most delicious fresh bread possible. Such a feat while camping is a real treat.