This Cheesy Garlic Pull Apart Dutch Oven Bread is a great accompaniment to your next camping meal. Or it even makes a great late-night snack sitting around the campfire.
What Makes This Pull Apart Bread So Irresistible?
One thing that I love about this delicious cheesy garlic pull-apart dutch oven bread is how simple it is to make. This is a great dutch oven meal to use when camping with the family or anytime you need an easy campfire side.
This bread is so delicious and is something that everyone will love. It can be used as the main meal, or on the side, or simply as a snack beside the fire.
Another great thing about this recipe is how easy it is for any dutch oven skill level to make. It doesn’t require an exact temperature to worry about, all you need to do is simply heat the bread and melt the cheese in the dutch oven.
Ingredients
- Boule or other round loaf
- Butter
- Garlic powder
- Italian seasoning
- Grated Mozzarella
Tools Needed
- 10-12 quart Dutch oven
- Cutting Board
- Knife
- Lid Lifter for dutch oven
- Shovel or tongs for moving coals into place
How To Make The Cheesy Garlic Pull-Apart Bread
- Start your fire or charcoal for cooking. I used charcoal in this recipe, but you can also easily use wood if you prefer.
- Cut your bread into 1-inch slices, starting lengthwise. Make sure not to cut all the way through, leave it attached at the bottom so it will hold together until you are ready to pull it apart and eat.
- Rotate the bread and cut it in 1-inch slices the other direction.
- Melt or use softened butter.
- Mix your garlic powder and Italian seasonings into your butter.
- Generously brush the garlic butter between the pieces.
- Add in the grated cheese between slices.
- Wrap the bottom half in tinfoil. This is just for easy cleanup when you are done with the dutch oven.
- Place the prepared bread into your dutch oven and put the lid on top.
- If the coals are ready, spread about 15 briquets around where the dutch oven will sit.
- Carefully place the dutch oven on top.
- Add another 15-20 coals- or the equivalent of coals from the wood on top of the dutch oven. Spread apart for even cooking.
- Allow it to cook and melt for 10-20 minutes. This will depend on how hot your coals are.
How Do You Start Charcoal In A Chimney?
Charcoal is the perfect way to cook dutch oven meals, but for a first-timer, it might seem a little daunting to get the perfect coals for cooking. A chimney is a great way to do this, and easy to use.
To start, fill the top of the chimney with however many briquets you need for the recipe (In this case, 30-40). I used quick-light charcoal for mine, so you just light to it with a lighter. Then let it heat for about 10 minutes and the charcoal will be ready to go.
If you used regular charcoal, the process is a little different. Add paper or something that will light easily into the bottom of the chimney. Add the charcoal on top.
Now, light the chimney from the bottom with your lighter. I have torches I use as it is really quick. Once the paper catches on fire, it will start burning the charcoal on the bottom. From here, the other charcoal will also heat.
It will be ready in about 15 minutes.
Dutch Oven Recommendations
The 2 brands I use more than any other are Lodge Cast Iron and Camp Chef. They are brands I have used many times, I trust them, and they come at a decent price. Both these brands are also easy to find at most major stores and of course sporting goods stores.
The size of the dutch oven depends on how many people you are feeding. I only have 2 children, my hubby, and I. But…I have 2 teenage boys, so I generally plan pretty big meals. The 12-14-inch dutch oven works well.
- Here are some Lodge Dutch Ovens, I have the 10 and 12 quart. These are nice with the feet on them and the flat top. They are perfect for stacking if you are cooking multiple things at one time.
- I also use skillets for sauteeing over the open fire as well.
- If you are looking for a less expensive option, Camp Chef also makes a great Dutch Oven. I use the 14-inch classic in Camp Chef.
What Makes Cast Iron Dutch Ovens Ideal For Cooking Over The Campfire
A campfire doesn’t have even heat as an oven does, so it can be a little tricky to cook right off the flame. This is where cast-iron dutch ovens come in.
Bare cast iron pans are made of bare metal, as the name implies. These are a great conductor of heat, which makes them perfect for campfire cooking. The cast iron spreads the heat through the pan so you don’t have as bad of hot spots as other kinds of pans.
If you take care of your cast iron, it will take care of you. Many of my cast iron pans I have had for at least 15 years and they still have plenty of life left in them.
How To Care For Dutch Ovens
Keeping your dutch ovens in good condition is very important. This isn’t hard, but you do need to clean them right away.
One important thing to stay away from when taking care of your dutch oven pans is to not let them soak in water. When washing it, rinse with warm water and then scrape off any dirt or food with a plastic scraper. After this, let it dry completely with paper towels or cloth towels. When it is totally dry put a little bit of grapeseed oil in it and wipe the whole interior of the pan with that.
Be careful when you are cleaning not to take off the seasoning. Stay away from metal scrapers that will take too many layers off your pan, I use a plastic spatula.
FAQ Dutch Oven Cooking
You sure can. When I said they were versatile, I meant it! This recipe should be cooked over coals though, as you want this to work like an oven.
Yes, I always do this to conserve on coals.
Mine sit out on a shelf in our garage. They are sturdy and don’t need pampering. The most important thing to remember is to keep them away from moisture. That is the one thing that will give you problems.
More Dutch Oven Recipes
- Campfire Nachos
- Dutch Oven Hash with ham
- Ham and Cheese Pull-Apart Sandwiches
- Dutch Oven Brookies
- Dutch Oven Chili and Cornbread
- Mountain Man Breakfast Dutch Oven
Cheesy Garlic Pull Apart Dutch Oven Bread
Equipment
- dutch oven
- tinfoil
- sharp knife
- cutting board
Ingredients
- 1 round loaf of bread
- 1/4 cup butter, melted or softened
- 2 teaspoons garlic powder
- 2 teaspoons italian seasoning
- 2-3 cups grated mozzarella
Instructions
- Heat your charcoal or wood to prepare the coals. This will take a while, so much sure you give yourself time to do this. You will need about 40 for this recipe.
- Slice your loaf lengthwise into 1-inch slices. Turn it and slice it in 1-inch slices going the other direction.
- Mix your butter, garlic, and Italian seasoning.
- Spread the butter throughout the loaf where you have cut.
- next stuff the slices with the mozzarella cheese.
- Wrap the bottom half of the loaf with tinfoil. Then place in your dutch oven and put the lid on top.
- Add 20 coals to the bottom of the fire pit. Spread them evenly to the size of your dutch oven.
- Place the dutch oven directly on the coals.
- Then add the remaining 20 coals on top.
- Let this cook for about 20 minutes and check.
- You just want this heated and the cheese melted.
- Once it is done, remove from the heat.
- Not, sit back and enjoy. You deserve it!
Leave a Reply