Carrie Bell

This was my first attempt at Dutch oven bread and I love this recipe.....with the 3 most important suggestions found in the reviews that is ....1) Place the yeast in water you have warmed about 15 seconds in the microwave and let it "cream" for 5 minutes before adding to flour mixture.2) Preheat the Dutch oven while you're preheating the oven3) Use parchment paper. It negates the need for cooking spray and it makes putting the dough in and taking the bread out of the Dutch oven MUCH easier.I used a 6 quart Dutch oven with the cook times and temperatures suggested. I should have made a slightly deeper X cut but that was only a cosmetic thing. The bread is dense but light at the same time. The crust is a good chewy crust on top and sides with a slightly thicker bottom crust that is a harder but will be good to sop up gravies and juices.Overall this is a very good bread and I look forward to trying new things on my next attempt! I only gave 4 stars because of the 3 changes that I find very important. The ingredients and times are perfect.

I'm so glad to see others enjoy my version of this classic dish! Thank you.An alternative to chicken we use sometimes is ground pork (ground pork roast/NOT sausage) which could also be ground beef if you like. For this substitution, simply brown the meat in a skillet until cooked throughout.

My husband said I hit a grand slam with this one. I gave just 4 stars to be fair because I made changes. I also halved the recipe as there are just the 2 of us.Pulled the chicken while still hot, meat always shreds easiest when still hot. Then mixed it with the sour cream and some green chili's. I did not chat the tortillas, only cut/tore them to fit dish, and dipped them in the enchilada sauce. I put sauce in bottom of dish, layered tortillas-chicken mixture-cheese-tortillas-chicken mixture-cheese-tortillas. Poured the remaining sauce on top and baked for 30 minutes. Added rest of cheese, onions and olives (on half) and baked another 15 minutes.It rocked y'all. Don't be afraid to adjust. I can already think of other things to try...... jalapenos, chopped tomatoes, or avacado.

I made this recipe as written - no changes - and WOW this bread is perfect. Soft inside, crispy not tough outside and very easily sliced. I've been making another recipe from here for years and liked it. But last few times the top fell and the taste just wasn't as good. Not sure what I was doing wrong all of a sudden but decided to try a new one and I'm so glad I did. I plan to try some of the suggestions too (like honey in place of sugar) just to get a few different styles to make :)

We cut the recipe to 2 servings and made in small soup mugs as we did not have ramekins of any size. It was a side dish to our traditionally non-traditional Thanksgiving meal this year. I can only rate this 4 stars because we did not use real lobster but imitation instead (due to no availability of lump meat locally) and the fact that we cut the butter in half. I think it would have put us over the edge with delight had it been real because even imitation meat in this one was AWESOME! As many reviews suggested the butter would have been overwhelming to us had we not cut it in half. Well worth a try!

There are not sufficient words to describe how wonderful this was but I will try. This was the main dish for my husband and my Non-Traditional Thanksgiving meal this year. My husband prepared this exactly as the recipe called for and it was FABULOUS! Be sure to spend a little more on FRESH seafood. Frozen scallops are generally rubbery and although Tilapia would also taste good, the Halibut is just so good it wouldn't be the same if substituted.