Making the Dough
Combine the flour, caster sugar, salt and instant yeast in a large mixing bowl.
Whisk the warm milk, egg, soft butter, vanilla and citrus zest together in a separate bowl, then bring the wet and dry ingredients together until a dough forms. Knead for 8–10 minutes until smooth and no longer sticky.
Cover and leave somewhere warm for around 1 hour, or until doubled in size.
Fire and Vessel Setup
Set up your Somerset Grill and build a steady bed of embers in the ember maker well ahead of time.
Line your Dutch oven with baking paper and grease lightly with butter.
Press the risen dough evenly into the lined pot, then push the raspberries into the top of the dough all over.
Baking Over Embers
Put the lid on the Dutch oven and set it over a bed of hot embers.
Shovel a layer of hot embers directly onto the lid. This gives you heat from above and below, just like a proper oven.
Bake for 20–25 minutes, rotating the pot occasionally so it colours evenly. You're looking for a deep golden crust and a loaf that sounds hollow when tapped.
Serving
Lift the loaf out using the baking paper and let it cool slightly on a wire rack before slicing.
Top Tip: Keep a small pile of embers ready to top up the lid partway through baking. This keeps the top heat consistent and stops the crust from cooling before the loaf is properly set.
