Camp Bread

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Use this fluffy, earthy skillet bread to dip in soup or enjoy it by itself 
dipped in olive oil or slathered with butter.

1   16-ounce package hot roll mix
1  tablespoon snipped fresh rosemary or basil 
OR 1 teaspoon dried rosemary or basil, crushed
1/2  cup shredded Parmesan cheese 

1. Prepare hot roll mix in a 10-inch cast-iron Dutch oven according to package directions, adding the rosemary and 1/4 cup of the Parmesan cheese to the dry ingredients (omit kneading step). Remove dough. 

2. Grease the Dutch oven and sprinkle with cornmeal. Place dough in Dutch oven. Using greased hands, gently press dough evenly into the bottom of Dutch oven. Use a small knife to make sixteen 2-inch cuts perpendicular to the outside edge of the dough. Cut a 3-inch X in the center of the bread. Cut a 4-inch square around the X with no corners meeting. Sprinkle with remaining 1/4 cup Parmesan cheese. Cover and let rise in a warm place until dough nearly doubles (30 to 40 minutes). 

3. Cover Dutch oven and arrange 8 to 10 hot coals around the edge of the Dutch oven and 10 to 12 hot coals on the lid. Bake for 20 to 25 minutes or until golden, rotating the Dutch oven a half-turn halfway through cooking. Makes 12 rolls.  

Source:  Better Homes & Gardens
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