Scones are an ideal recipe to start with when learning to bake in a Dutch Oven. The recipe is fairly simple so you can focus on learning temperature control.
Slow Cooker Bread
If you don’t own a bread maker or access to a camp oven, slow cooker bread is the bread for you. Using a slow cooker, you can make a white cob loaf bread.
A Dutch oven cooking method called the hay box cooking method can also be used to replicate a slow cooker in the outdoors. This is where you bring a Dutch Oven up to temperature with the bread in it, then place it in a box filled with hey that insulates the Dutch oven making it slow to cool.
After a day cooking you return to the camp site, bring it to temperature and the item being cooked is done.
3 cups bread flour
1 teaspoon salt
1 packet quick rise yeast
2 tablespoons sugar
2 tablespoons oil
1 cup warm water
10 inch Dutch oven
Measure the flour into a bowl, then add the salt, sugar, and yeast. Mix together well.
Add the oil and water, then mix until the dough gets stiff and sticky. Continue to work the dough until it makes a ball.
Sprinkle a work bench with flour and continue to knead the dough for 5 to 6 minutes.
Line the slow cooker or Dutch oven with baking paper then add the dough. Slow Cooker: Turn on high and cook for 1 to 1 1/2 hours. Dutch oven: place in the hey box and leave for 3 to 3 hours.
When the bread has risen and is brown on the bottom, remove it from the slow cooker or Ditch oven.
Place the loaf of bread under the grill and brown or if cooking in a Dutch oven place fresh coals on the top to brown the bread.