LODGE CAST IRON LOAF PAN RECIPES

Steps:

• Set oven to 400° F. Wrap garlic loosely in aluminum foil and roast for 30 minutes.  
• Combine yeast, sugar, and water and let sit 5 minutes. Add roasted garlic and salt to the water mixture. Using a wooden spoon, slowly mix in the flour until the flour is fully incorporated. The dough will be wet and sticky.  
• Move dough to a greased bowl and coat with one tablespoon of olive oil. Cover with plastic wrap and set in a warm place until doubled, 1 hour.
• Remove the dough to a floured countertop and shape into a rectangle. Take two corners of the dough and fold the rectangle in half. Repeat 3 times.  
• Shape the dough into a ball and place inside a well-floured medium mixing bowl, seam-side up.  Let rise 30 minutes.
• While the dough is rising, preheat the oven to 450 degrees F with the Dutch Oven ( and lid) inside. 
• After rising, remove the hot Blacklock Dutch Oven and carefully place the dough inside, seam-side down. Quickly and carefully, make a slash, about ¼-inch deep, across in the top of the dough with a sharp knife or bread lame. Cover with preheated lid and bake for 30 minutes. 
• Uncover and bake for 10–15 minutes more.  
• Let the bread cool for 20 minutes on a cooling rack before slicing.  

Steps:

• Mix water and milk together and heat to 105-110 degrees F. Add yeast packet and set aside. 
• In the bowl of a stand mixer with the dough hook attachment, combine bread flour, sugar, and salt. Next, add the yeast mixture and softened butter and mix well until the dough comes together. Once a dough ball forms, knead the dough for 3-5 minutes on medium speed.
• Transfer the dough to a lightly greased bowl, cover, and let proof for an hour or until it doubles in size.
• Once the hour is up, punch down the dough and move it to a lightly oiled countertop. Shape the dough into an 8-to- 9-inch log.
• Place the log in a lightly greased loaf pan, cover, and let it rise for 45-60 minutes. Start preheating the oven to 350 degrees F toward the end of the rise. 
• Bake the bread for 40-45 minutes. Measure the interior of the loaf with a digital thermometer. The bread is done with it registers between 190-200 degrees F.