Dutch Oven Party Twist Loaf
We’re celebrating Football season with #TailgateParty recipes. I created Dutch Oven Party Twist Loaf as who can resist a tasty, flavorful, savory bread to share during a football party. You can make this bread and serve warm while your guests watch the football game in your living room. Alternatively, you can prepare ahead of time, wrap it in foil and pop it onto the barbecue to warm it up while tailgating at the stadium.
This post is sponsored in conjunction with #TailgateParty. I received a product sample from ThermoWorks to help in the creation of the this recipe. All opinions are mine alone.
I want to thank ThermoWorks for the ThermoPop. Here is some information from ThermoWorks about this product.
This is a sign-up for a ThermoPop. The first rotating display pocket thermometer, the ThermoPop is another innovation from ThermoWorks. A simple button press rotates the display in 90 degree increments. Hold the ThermoPop in either hand or read it when it’s upside down.ThermoWorks
How to make Dutch Oven Party Twist Loaf
I love making homemade bread and every time I make homemade bread for family and friends it is a big hit! This is no exception. This bread is easy to pull together. The trickiest part is keeping all the yummy filling inside.
Heat the milk to between 100 and 110 degrees to ensure the yeast will activate. Use the ThermoPop to easily tell if the temperature is correct. I found the ThermoPop super easy to use and to read. I love the large numbers on the display. It’s also super easy to turn on and off so I don’t wear out the battery. 🙂
Using the stand mixer, starting with the paddle attachment, mix the ingredients together. Then switch to the dough hook and knead for about 5 minutes until the dough forms a ball.
Place the dough into a lightly greased bowl and cover. Let the dough rise for 60 to 90 minutes.
After the dough has risen, remove it from the bowl and move onto a surface you can work the dough. Roll it into a rectangle. Sprinkle with the cheese, bacon and chives.
Starting with the long edge, roll the dough into a log. Cut the log in half the long way. Keeping the cut side up, twist the two halves of the log together by folding the strips over each other. Once the entire loaf has been twisted, form a ring with the dough.
Line the dutch oven with parchment paper. I had missed this step and it made it more difficult to remove the loaf when done baking. Place the dough into the dutch oven, cover and let it rise 60 minutes.
Bake for 35 minutes covered, then remove the cover and bake for another 5 minutes. Check the internal temperature of the bread using the ThermoPop to determine if it is above 190 degrees.
When the bread is done and browned lightly, remove from the oven. Allow it to cool about five minutes then remove it from the pan. You can serve the bread warm. We cut ours into slices but I think you could easily just pull this apart.
The taste was so delicious, we could not stop eating this. Perfect for a football game. You could also wrap the loaf in foil and throw it on a warm BBQ if you wanted to warm it up again at the tailgate party.
This bread would be great served with Big Thunder Mountain Ribs. Alternatives that would also go well include the Cheiftain Chicken Skewers or the Bengal Beef Skewers. Finish the meal off with a Brownie Berry Desert Pizza. The perfect tailgate party menu!
Dutch Oven Party Twist Loaf Recipe
- 3 1/2 cups all purpose flour
- 1/4 cup instant potato flakes
- 1 1/3 cup lukewarm milk (120 to 130 degrees)
- 2 1/4 tsp. instant yeast
- 1 tsp. salt
- 12 oz. uncooked bacon, cooked and chopped into 1/2 inch pieces
- 2 cups cheddar cheese, grated
- 2 tbsp. chives, finely chopped
To make the dough: Mix and knead all the ingredients together until you've made a smooth dough. I use a stand mixer and knead for 5 minutes to form a smooth ball.
Allow the dough to rise in a lightly greased bowl, covered, at room temperature, until it's nearly doubled in bulk, about 60 to 90 minutes.
Transfer the risen dough to a lightly greased work surface, and pat or roll it into a 24" x 10" rectangle. Spread the cheese, bacon and chives evenly over the surface of the dough.
Roll the dough into a log the long way, then pinch the seam closed as best you can. Using a bench knife (or large chef's knife), cut the log in half lengthwise.
Twist the two halves together, trying to keep the cut sides facing up as much as possible. It helps to start by crossing the two strands in the middle, and then twisting them to the ends, so that you have smaller strands with which to work.
Form the twisted log into a tight coil and place it on the base of a 4 or 5 quart dutch oven. Cover the loaf with the lid, and let rise until it's noticeably puffy, about 45 minutes to 1 hour. The loaf should spread to almost fill the base of the cloche.
While the loaf is rising, position a rack in the middle of the oven, and preheat the oven to 400°F.
Bake the loaf for 35 to 40 minutes, until it's nicely golden; the loaf's internal temperature should read between 190°F and 200°F on a digital thermometer. Remove the cover 5 to 10 minutes from the end of the bake, to allow a slight crust to form.
Remove the loaf from the oven, and transfer it to a rack to cool.
Adapted from King Arthur Flour.
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Welcome to our #TailgateParty!
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