Dutch Oven Lemon Bread with Wild Blueberries

Step 1

Combine milk, two tablespoons of sugar, lemon juice, and yeast. Let sit for 10 minutes until yeast blooms/ becomes bubbly.

Step 2

Once the yeast is activated, stir in the remainder of the sugar and salt. Then, alternate mixing in 1/2 cup of flour and 1/4 of beaten eggs until the mixture is evenly combined. Then, stir in butter. The dough should be stretchy and slightly sticky.

Step 3

Place dough in a greased bowl and let rise for 1 hour.

Step 4

If baking at camp, light briquettes and let burn until white hot.

Step 5

In a separate bowl, mix together sugar, blueberries, and lemon zest.

Step 6

On a lightly floured surface, roll out the dough into a large rectangle. Spread the filling mixture over the dough. Work dough into a ball and place in greased Dutch Oven.

Step 7

Arrange hot briquettes over Dutch Oven with 7 on the bottom and 15 on top. Bake for 45 minutes, rotating the lid 2-3 times during baking.

Step 8

Remove bread from the oven. Serve warm.