The Dutch oven originated in Holland around the early 1700s and has been widely used around the world ever since. George Washington fed his troops with it and Lewis and Clark cooked up horse stew on their historic trek to the West Coast. It was used to cook baked beans during the cattle drives and sourdough bread during the Klondike gold rush. Military camps used it during World War I and by the 1970s, it had become one of the top choices for campers to cook a meal.
Some campers question if it’s worth the weight and bulk. I generally use my Dutch oven during winter camping trips. Packing it on the freight toboggan doesn’t seem so bad compared to a canoe pack.
Here’s one of my all-time favourite winter recipes:
No-Knead Garlic Rosemary Bread
3 1/2 cups all-purpose flour
1 package of rapid rise yeast
1 tsp coarse sea salt
1 1/2 cups warm water
1 tablespoon dried rosemary
1-2 garlic glove
First, roast the garlic gloves by cutting the tops off, wrapping them in aluminum foil and cooking on hot coals until golden brown. Next, mix other ingredients and half of the roasted garlic in a bowl. Cover and let it sit for a few hours.
Coat your hands in cooking oil and push the dough down. Place the dough onto floured parchment paper, sprinkle the top with dried rosemary and the rest of the chopped up roasted garlic.
Cook in the Dutch oven for 30-35 minutes, remove the cover and bake for another 10 minutes until it’s golden brown.