Title: Nevada Bread Basque Style

Yield: 36 rolls

Cooking time: 45 minutes

Category: Dutch Oven, Bread

Source: Log Cabin Dutch Oven, Colleen Sloan, by way of IDOS News

Ingredients

Instructions

Heat water, butter, sugar and salt in a small sauce pan. Stir until butter melts, let cool to 115°.
Transfer to a large mixing bowl. Stir in yeast and cover. Set in a warm place until spores begin to bubble, about 15 minutes.
Add 5 cups of flour and beat with a heavy mixer or by hand. Work in enough flour to form a stiff dough.
Turn out on a floured board and knead until smooth. Add flour as needed to prevent sticking.
Put dough into a greased bowl and cover. Let rise until double in size, about 1 1/2 hours.
Punch down and knead again on a floured board to form a smooth ball. Cough may be divided into two pieces.
Melt some butter in a DO to help brown rolls/bread.
Roll each roll in melted butter.l Let rise again for 30 minutes or doubled, then bake.
Put 8-10 coals underneath around edge of DO, 20 on top around edge with 2 coals in the middle (beware, this was for a 16" DO, not 12", need to adjust to get about 375°)

Notes

One batch usually yields 36 rolls for a 16" DO or 36-48 for two 12" DOs.