Another recipe from the excellent Dutch Oven Madness. This recipe uses yeast aggressively and doesn't sit out for too long. My end result was a fluffy, dense and slightly moist crumb and a pale and slightly tough crust (probably not enough coals on top). The technical aspects of the bread were easily enough achieved but I was not a fan of the taste. The combination of the bland taste and density reminded me of dumplings. My mother was a fan. I probably won't make a second attempt except as a topping to beef stew.