Cheesy Garlic Pull Apart Dutch Oven Bread

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

1. Start your fire or charcoal for cooking. I used charcoal in this recipe, but you can also easily use wood if you prefer.
2. 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.
3. Rotate the bread and cut it in 1-inch slices the other direction.
4. Melt or use softened butter.
5. Mix your garlic powder and Italian seasonings into your butter.
6. Generously brush the garlic butter between the pieces.
7. Add in the grated cheese between slices.
8. Wrap the bottom half in tinfoil. This is just for easy cleanup when you are done with the dutch oven.
9. Place the prepared bread into your dutch oven and put the lid on top.
10. If the coals are ready, spread about 15 briquets around where the dutch oven will sit.
11. Carefully place the dutch oven on top.
12. Add another 15-20 coals- or the equivalent of coals from the wood on top of the dutch oven. Spread apart for even cooking.
13. 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 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 it 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.

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

• Bread & Baking
• Outdoor Cooking