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Outdoor Boys Bread Recipe

This Outdoor Boys Bread Recipe creates a rustic artisan loaf with a crispy golden crust and a soft, fluffy interior using simple pantry ingredients. Whether you're baking over a campfire in a cast-iron Dutch oven or in your kitchen oven, this easy homemade bread is perfect with butter, honey, soups, stews, and outdoor meals.
Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8
Course: Bread
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

For the Bread Dough
  • 4 cups bread flour
  • 1½ cups warm water 105–110°F
  • 2¼ teaspoons active dry yeast 1 packet
  • 1 tablespoon granulated sugar
  • 2 teaspoons kosher salt
  • 2 tablespoons olive oil
Optional for Serving
  • Butter
  • Honey
  • Homemade jam

Equipment

  • 1 Cast-Iron Dutch Oven (5–6 Quart) Best for campfire or oven baking
  • 1 Large mixing bowl For mixing and proofing the dough
  • 1 Wooden spoon For combining ingredients
  • 1 Measuring Cups & Spoons Accurate ingredient measurements
  • 1 Bench Scraper (Optional) Helps handle sticky dough
  • 1 Parchment Paper Makes transferring the dough easier
  • 1 Wire Cooling Rack Allows the bread to cool evenly
  • 1 Serrated Bread Knife For slicing the finished loaf

Method
 

  1. In a large mixing bowl, combine the warm water and sugar. Sprinkle the active dry yeast over the top and let it sit for 5 to 10 minutes until the mixture becomes foamy.
  2. Add the bread flour, kosher salt, and olive oil to the yeast mixture. Stir until a rough dough forms, then transfer it to a lightly floured surface.
  3. Knead the dough for 8 to 10 minutes until smooth, elastic, and slightly tacky. Place it in a lightly oiled bowl, cover, and let it rise for 1 to 1½ hours or until doubled in size.
  4. Punch down the risen dough and shape it into a smooth round loaf. Place it on parchment paper while the Dutch oven preheats.
  5. About 30 minutes before baking, preheat the cast-iron Dutch oven over a campfire with hot coals or inside a 450°F oven.
  6. Carefully place the dough into the hot Dutch oven using the parchment paper. Cover with the lid and bake for 30 minutes.
  7. Remove the lid and continue baking for 15 to 20 minutes, or until the loaf is deep golden brown and the internal temperature reaches 200–205°F.
  8. Transfer the bread to a wire rack and cool for 20 to 30 minutes before slicing. Serve warm with butter, honey, or your favorite toppings.

Notes

  • Use bread flour for the best chewy texture and bakery-style crumb.
  • Keep the water between 105°F and 110°F to activate the yeast properly.
  • Preheating the Dutch oven is essential for creating a crispy crust.
  • Use hardwood coals instead of direct flames when baking over a campfire.
  • Allow the bread to cool before slicing so the crumb sets properly.
  • Leftover bread is excellent for toast, grilled sandwiches, or French toast.