SPECIAL EQUIPMENT NEEDED: Use a Dutch oven liner or parchment paper inside the oven.

In large bowl, mix flour, baking powder, sugar, and salt. NOTE: *Can be pre-measured and mixed at home.

Use your hands to work the butter into the dry ingredients. You are just trying to get a crumble type of consistency at this point.

Now, add in the milk gradually. You are looking for a soft texture but not too sticky. If you use the entire can of milk but the mixture is still too dry, add water as necessary to create the desired consistency.

Knead the dough gently about about 10 times. Fold the dough in half, use the heels of your hands to push it down and out, turn the dough a quarter turn and repeat the process.

Shape the dough into a ball.

Line a 12-inch Dutch oven with parchment paper or use a Dutch oven liner. You are NOT pre-heating the Dutch oven.

Place the dough in the center of the oven then use your fingers to flatten the dough into a circle to fit the bottom of the oven. The dough will be approximately 1 inch thick.

Prepare coals for baking.

Add coals to bake at 425°F for 25 - 30 minutes or until lightly browned. Approximately 31 coals total: 21 top/10 bottom.

Rotate the Dutch oven pot and lid 1/4 turn in opposite directions every 15 minutes for even baking.

Remove the bread by lifting it out of the Dutch oven using the parchment paper or liner.

Cool slightly, serve warm with butter.