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To Bake a Dutch-Oven Loaf


If you wish to make a large loaf, it will take three pints of water, more than half a tea-cup of yeast, and two spoonsful of salt; when the rising is light, knead it up, have the dutch-oven greased; put it in, and set it near the fire, but not so near that it will scald. When it rises so as to crack on the top, set the oven on coals; have the lid hot, cut the loaf slightly across the top, dividing it in four; stick it with a fork and put the lid on, when it is on a few minutes, see that it does not bake too fast, it should have but little heat at the bottom, and the coals on the top should be renewed frequently, turn the oven round occasionally.

If baked slowly, it will take an hour and a half when done, wrap it in a large cloth till it gets cold.


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