Dutch Oven Bread with Apricot Pecan Butter

Dutch Oven Bread with Apricot Pecan Butter


Dutch Oven Bread with Apricot Pecan Butter

Cooker Device: 
Copper Chef
Wonder Cooker


Prep time
Cooking time
Total time


sticks salted butter
3 tablespoons
minced apricots
3 tablespoons
chopped roasted pecans
1⁄2 teaspoon
orange zest
2 teaspoons
1⁄4 teaspoon
6 cups
1 tablespoon
2 tablespoons
2 teaspoons
active dry yeast
3 cups
warm water


1. Combine the butter, apricots, pecans, orange zest, honey, and cardamom in a bowl and mix well to make the apricot pecan butter. Refrigerate the butter until ready to use.

2. Combine the flour, salt, sugar, and yeast in a separate bowl and mix well.

3. Add the water to the bowl and stir until the water is absorbed. The dough should be sticky.

4. Cover the bowl with plastic wrap and keep the dough at room temperature for at least 12 hrs.

5. Preheat the oven to 450°F/232°C.

6. Place the Wonder Cooker’s Casserole Pan in the oven and heat the Pan at 450°F/232°C for 30 mins. Leave the oven on when the Pan is heated.

7. Turn the dough out onto a floured surface. Flatten the dough into a rectangle and then roll the dough longways by hand to form a log. Tuck the edges of the dough and shape the dough into an oval loaf.

8. Place the loaf on the Grill Pan and carefully cover the Grill Pan with the Casserole Pan to make a Dutch oven.

9. Transfer the Dutch oven to the oven and bake the dough at 450°F/232°C for 45 mins.

10. Serve the bread with the apricot pecan butter.