There is one more bread in town, ahem, I meant on my blog. Damper bread is Australian Bread, traditionally made in the hot ashes of a campfire, using a cast iron pan.

Sometimes, it is just dumbed and covered with plain hot ashes. I am just fascinated with different ways we can prepare and cook food.

I remember bread that we were making many times when went camping so this bread’s history reminded me of those times.

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We would usually make it under the large lid that was covered with hot ashes and charcoal. That lid is actually called “Sač” (SACH)

Nevertheless, we are talking about Damper bread, therefore, allow me to explain more about this bread if you have never heard about it.

There are many recipes online, as well as on youtube. You may watch videos and hear the history behind this bread expected from native. I feel like they can give you more inside than me.

This bread is seriously extremely easy and you really cannot go wrong making it. I absolutely love the taste and texture.

As you can see, I used a Dutch Oven to bake it in my oven. Furthermore, it came out beautifully and very tasty indeed. I just couldn’t wait until it was cool enough to bread a piece and spread it with a bit of butter and strawberry jam.

It reminded me greatly of Irish soda bread, which we all know it is one my favorite bread, but after one bite it was clear that I was in love. What can I say, I would have a really hard time giving up this kind of carbs. Bread is life, and I love it passionately.

I sincerely hope you guys try making it because it is quick, no-knead, and delicious. If you love biscuits and savory scones, then my friends you will love this bread. 

Wishing you all a spectacular day!

Yield: Makes 1 Bread, 8 Servings

Dutch Oven Damper Bread

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Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Ingredients

• 4 cups All-purpose Flour
• 2 teaspoons Baking Powder
• 1 teaspoon Baking Soda
• 1 teaspoon Salt
• 3 tablespoons unsalted butter chilled and cubed
• 1 1/2 cups Cold Buttermilk

Instructions

1. Combine the flour, baking powder, baking soda and salt in a bowl.
2. Add cubed and chilled unsalted butter, then using your fingers, crumble the butter into the flour until the flour is barely visible.
3. Pour cold buttermilk in the middle of the flour and mix until combined. Use your hands to combine it together until you make a sticky ball.
4. Take it on the lightly floured surface and lightly knead the dough. This is just to form it into round dough ball.
5. Heat the oven to 425° F (or you may use a campfire).
6. Transfer dough to a lightly oiled Dutch oven and cut across on the top surface and into 8 slices of the dough.
7. Close lid on Dutch oven and bake in the hot ashes of your campfire for about 40-45 minutes, or bake in the preheated oven like I did for about 30 to 35 minutes. You can easily check if the bread is done just by tapping it on the top or bottom with your fingers... It will sound hollow when it's done.

Notes

You may use Self-Rising Flour. In that case skip baking powder, baking soda and reduce salt to ½ teaspoon. Instead of buttermilk, you may use beer, and/or other additions. I take off the lid 10 minutes before the bread is done to get a deeper golden color. You may use parchment paper lined in the dutch oven. This bread is similar to Irish soda bread.

Dutch Oven that I recommend:

1. Xtrema 10.5 Qt. Versa 100% Ceramic Black Dutch Oven
2. Lodge 6 Quart Enameled Cast Iron Dutch Oven. Classic Red Enamel Dutch Oven
3. Le Creuset Shallow Dutch French Oven, 6.75 quart, Cerise 

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving:Calories: 285Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 13mgSodium: 633mgCarbohydrates: 50gFiber: 2gSugar: 2gProtein: 8g

Did you make this recipe?

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Take a little time to bake my Dutch Oven Bread: Bread for beginners, which is fantastic, simple, and tasty in your kitchen. 

I have been making this bread for many, many years, and not every time came out perfect, but it never stopped me from making it all over again. I have about 25 years of experience making this bread, and about 30 years when began cooking. I started to cook somewhere around the age of 11, at 12 years old I made my first bread and it was like a pancake. I forgot to add yeast, haha!

For me, bread is life. I love bread with all my heart, especially this tasty Dutch oven bread.

From time to time, I do remove carbs and gluten from my diet, but I am telling you it is so hard. Just like potatoes, I adore bread so much.

Anyhow, this time, I am sharing straightforward bread, and it comes out so flawlessly that you will not even believe it. Dutch ovens distribute heat all around, and the bread is secured in the middle. It allows the bread to be baked evenly and beautifully.

While it’s baking, the heat captured inside also makes the bread produce steam, so the bread comes out amazing. When you use parchment paper, the bread comes out even better.

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On the other hand, you can most definitely use only a drizzle of good oil and a sprinkle of cornmeal to prevent the bread from sticking. As I said so many times, I have made bread daily for a long time, and my family loves it. 

 If you never made bread, please do consider trying. My NO-KNEAD BREAD is one of the most popular recipes on my blog. You can even bake that bread in a Dutch oven. It is so easy and most definitely delicious.

I have been making bread for over 20 years so I could make it with my eyes closed, so I tried to explain the best I could so you guys could make it at home.

Why a Dutch Oven?

The Dutch oven traps steam, which gives the bread its crispy crust and soft, airy interior—just like professional bakery loaves.

I made this Dutch Oven Bread: Bread for beginners in Xtrema Ceramic Cookware (Ceramcor) Dutch Oven. However, I also tested the same in their 2.5 Qt Covered Saucepan and 3.5 Qt Covered Saucepan, and 10″ Covered Short Handled Skillet. Well, I got to tell you it was amazing.

I love Xtrema Cookware and Bakeware, so do check them out. Also, I made it in other Dutch ovens as well. Whatever pan you have that is deeper and with a fitted lid, I know you can use it.

This bread recipe can be made in smaller or larger than 3.5 qt. The dough will either expand and fill the gap or bake higher.

Dutch Oven that I recommend:

1. Lodge 6 Quart Enameled Cast Iron Dutch Oven. Classic Red Enamel Dutch Oven
2. Cast Iron Dutch Ovens With Lid Dual Handle Enameled Dutch Oven, 3.5 Quart, White

Step-by-Step Tips:

• Use lukewarm water or milk to help the yeast activate properly.
• Let the dough rise in a warm spot for 1–2 hours, or overnight for a more complex flavor.
• Preheat the Dutch oven in the oven for about 30 minutes before baking to ensure a crispy crust.
• Use a sharp knife or razor blade to score the dough so it rises beautifully in the oven.

Personalize Your Loaf:

• Add mix-ins like herbs, garlic, cheese, seeds, or dried fruits.
• Try different flours, like whole wheat or rye, for unique flavors.

Don’t Worry About Perfection:

• The beauty of homemade bread is its rustic charm—every loaf has its own character.

If you make my Dutch Oven Bread for beginners, please tag me on Instagram. @sandraseasycooking Thank you so much for your attention and participation.

My New Website Mug of Reality is Live Now!

I will have more baking recipes on my new lifestyle website and some step-by-step instructions, and printables regarding baking bread.

Yield: 1 LOAF

Dutch Oven Bread

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I call it the best because it is so easy yet really delicious.

Prep Time 10 minutes

Cook Time 1 hour

Additional Time 2 hours

Total Time 3 hours 10 minutes

Ingredients

• 1 cup warm milk, 240ml (you may use water if you do not have milk)
• 1/4 teaspoon sugar (1g)
• 1 pack dry active yeast, about 2 teaspoons
• 5 cups All-Purpose Flour (625g) + some for dusting, about 1/4 cup more (1 cup AP flour=125g)
• 1 tablespoon salt (18g)
• 1/2 cup Lukewarm water add a splash extra if needed (120ml)
• 1 egg, mixed, optional
• 1 tablespoon Olive Oil + for greasing

Instructions

1. Stir the yeast packet into warm-to-touch milk and sugar and allow the yeast to bloom for about 5 to 10 minutes. When it starts to bubble and foam, it means the yeast is active and ready to be used.
2. In a large bowl, mix flour and salt, then create a small well in the middle and pour in the milk and yeast mixture.
3. Mix one egg with warm water, and add to the flour.
4. Using your wooden spoon or spatula, start combining everything. Once combined using your hands, begin to knead the dough; when it starts to pull away from the sides of the bowl, it is ready to rest. You don't need to over-knead it since it doesn't need a lot, but you do need to combine everything together, I knead for about 3 to 5 minutes. If the dough is too sticky, add more flour, a couple of tablespoons at a time, and vice versa, add a splash more water if it's too dry—drizzle olive oil and tap/glaze all over the dough.
5. Cover the bowl with a large kitchen towel and let it rise until it doubles in size. It takes an hour or two hours, sometimes less if the house is warmer.
6. Uncover the dough and give it a few pokes with your finger. If the dough has risen properly, it should indent under the pressure of your fingers and slowly deflate.
7. Using your hand, fold the dough—light pressure-kneading. Add more flour until it comes together. Cover and let it rise for one more hour.
8. Preheat the oven to 450 F
9. Once the dough has doubled once again, knead it again to shape it.
10. Place the shaped dough into a lightly greased or parchment-lined Dutch oven, and let it rise in the warmer area for an additional 30 minutes. Sprinkle the top with a bit of flour and score lines on top. As the bread bakes, it will expand, and those scored lines will become more visible. Also, you could preheat the enameled Dutch oven before baking. You can also heat it on the stovetop for a minute just to break the coldness.
11. Bake for about 45 to 50 minutes, removing the lid completely 8-10 minutes before the bread is done. This way, it will get a deeper color and crispier.
12. Remove bread from a Dutch oven, wrap it in the kitchen towel, and let it cool for at least 30 minutes before slicing. Trust me on this one. If you cut it when the bread is hot, it will become sticky inside, so better wait for just a bit.

Notes

• You may skip the egg. 

• You may use water instead of milk. Milk makes it soft while water makes it more rustic and just a bit chewy. I like adding a bit of both for the est results but you be your own judge.

• The outcome of the bread depends on the water temperature, oven, flour, yeast even air. This recipe has been tested and retested many times. 

• You may preheat your Dutch oven to the oven or stove top and transfer bread dough into the hot Dutch oven, or you can actually make it in the regular baking pan. You do not have to use parchment paper, but I like using it. 

• Don’t stop baking if the bread does not come out perfect the first time… like I said it could be many different things to affect it.

• If you going to make a larger bread, add 6 cups of flour, 1 tablespoon of Salt, and enough liquid to make it wet enough. I would say about 2 to 2 and 1/2 cups. Everything else is the same.

• Thinner or softer dough (with a bit more water) IN A WARM KITCHEN WILL PROBABLY RISE IN 40 MINUTES OR LESS.

• A FIRMER DOUGH WITH LESS MOISTURE WILL TAKE LONGER TO RISE. YEAST IS VERY SENSITIVE TO TEMPERATURE; EVEN A FEW DEGREES LESS IN THE KITCHEN CAN EXTEND THE RISE TIME SIGNIFICANTLY.

• IF YOUR DUTCH OVEN IS TOO BIG AND DOES NOT FIT IN THE MIDDLE OVEN RACK, INSTEAD YOU HAVE TO KEEP IT AT THE BOTTOM OR LOWER RACK AND TURN DOWN THE HEAT. IT WILL STILL BAKE, NO WORRIES. THIS WILL AT LEAST PREVENT BURNING. YOU CAN ALSO ADD SOME PARCHMENT PAPER AT THE BOTTOM JUST TO MAKE SURE. I usually use 3 qt or 5 qt Dutch ovens. For this exact recipe, a 3.5 qt size is perfect!
• As I said you can make it in any oven-safe dish with a lid and in any pan. It doesn't necessarily have to be a Dutch Oven.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving:Calories: 262Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 25mgSodium: 614mgCarbohydrates: 49gFiber: 2gSugar: 1gProtein: 8g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

One thing that my family loves is yogurt. It’s one of those things that you can enjoy for breakfast, in a smoothie or with fruit. Sometimes with Greek Chicken for lunch or dinner, and lastly in the baked goodies.

My family use it excessively over holidays but to be honest, it became our daily necessity. I have these 3 beautiful kids who are growing and yogurt is essential for their growth.

Mountain High Yoghurt is by far better for you in every possible way. Walmart is my go-to place to get all my groceries in one place, and we love that they carry our favorite Mountain High Yogurts.

My kids and I will be doing a lot of baking this holiday season, and on top of my list is to grab a couple of tubs of Mountain High Yogurts and get my “baking” on. However, since my children will be home for the winter break, we will be preparing smoothies and delicious treats, too.

We absolutely love the texture and the taste of Mountain High Yogurt. I am old fashion kind of gal, so plain yogurt for me is the best, but I got to say that my children love to use organic granola or homemade and fruit to top Mountain High Vanilla Yoghurt Flavor. It’s like dressing it up with endless possibilities.

I thought to share this delicious and easy Meyer Lemon Pound Cake, since the holiday season is almost here, and lemons are in season as well, so why not make something like this and have it for breakfast or when your friends or family come to visit.

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Meyer Lemon Pound Cake

Makes 1 large loaf or two smaller

Course Brunch, Dessert

Cuisine American

Keyword cake, baking, sweet, dessert

Prep Time 10 minutes

Cook Time 45 minutes

Resting 10 minutes

Total Time 55 minutes

Servings 8

Author Sandra | Sandra’s Easy Cooking

Ingredients

• 2 sticks unsalted butter room temperature
• 2 cups granulated sugar reserve 1/2 cup for syrup
• 3 large eggs at room temperature
• 1/3 cup grated lemon zest
• 3 cups flour
• 1 teaspoon kosher salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 cup freshly squeezed lemon juice divided
• 3/4 cup Mountain High Yoghurt Plain, at room temperature

GLAZE:

• 1 cup confectioners’ sugar sifted
• 3 tablespoons freshly squeezed lemon juice
• 1/2 tsp Meyer Lemon
• 1 TBSP.  Mountain High Yoghurt Vanilla Flavor

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Grease and flour a larger loaf pan or two smaller ones ***you can line the bottom and sides of the pan with parchment paper instead.
2. Cream the butter and 1 1/2 cup granulated sugar in the bowl of an electric mixer until light in texture and creamy. Make sure the butter is at the room temp.
3. The mixer should be on medium speed, then start to add the eggs, one at a time, and the lemon zest.
4. Sift the flour, baking powder, baking soda, and salt together in a bowl.
5. In another bowl, combine 1/4 cup lemon juice and Mountain High Yoghurt.
6. Add the flour and lemon-yogurt mixtures to the batter; add more flour as needed to become a thicker batter. If you are using a large pan, pour all the batter in, but if you are using two smaller pans divide the batter evenly between the pans, smooth the tops and bake for about 40 to 50 minutes, and/or until a toothpick comes out clean.
7. Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves completely. When the cake is done, allow it to cool for approximately 10 minutes.
8. Remove the cake from the pan and set it on a cookie rack and over a tray pan then spoon the lemon syrup over them. Allow the cakes to cool completely before adding a glaze.
9. For the glaze, combine the confectioners’ sugar, the lemon juice, and lemon zest in a bowl, mixing with a whisk until smooth in texture, then add yogurt and mix again.
10. Drizzle over the top of the cake using a fork or similar and let the glaze to drizzle down the sides.

Recipe Notes

Using a regular Lemon is fine too, or any other brand of yogurt.

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Disclosure: I have been compensated by General Mills for this post; however, I am sharing my own thoughts. All opinions and pictures are my own as well as the recipe.