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Orange, honey and cardamom dutch oven bread with orange cardamom compound butter

Orange, honey and cardamom dutch oven bread with orange cardamom compound butter

Sweet sauces

For this recipe, I decided to put a twist on Jim Lahey's basic no-knead bread method. Cooking the bread in a hot cast iron dutch oven imitates the evenly heated bricks in a domed oven. The tight-fitting lid traps in the steam, which keeps the inside moist, and gives the outside a solid crackly crust. My version is laced with honey, but not overly sweet, and aromatic with cardamom and orange zest. I paired it with an easy to make sweet orange cardamom butter to compliment the subtle sweetness and spice of the bread. The texture of the bread is best when allowed to cool for at least an hour--that is, if you can wait that long!