Byron's Dutch Oven Cooking Page

Byron's Dutch Oven Recipes

Apple Cinnamon Dessert Bread

3 Tbs. butter; melted 2 Tbs. quick rise yeast
2 apples; peeled, cored, and sliced 2 tsp. salt
1/2 cup brown sugar 1 1/2 cups warm water; 120 F.
1 tsp. ground cinnamon 2 eggs; beaten
1/3 cup chopped walnuts 1/3 cup vegetable oil
3/4 cup raisins 1/2 cup sugar
4 1/2 cups bread flour 1 tsp. ground cinnamon
1/2 cup sugar    

In a large bowl combine 2 cups of the flour, sugar, yeast, and salt. Stir to mix. Add water, eggs, and oil and mix in well. Mix in remaining flour 1/2 at a time and work until dough forms a ball. Place dough on a floured board and knead for 5 minutes. Put dough in greased bowl, cover and place in a warm area free from drafts until dough has doubled in size.

In a 12" Dutch oven add melted butter, apples, brown sugar, cinnamon, raisins, and walnuts. Stir until brown sugar has dissolved and the apples are well coated. Spread apples out evenly on bottom of oven.

To a small bowl add 1/2 cup sugar and 1 tsp. cinnamon. Stir to mix well. Punch dough down and form into 1" size balls, roll in cinnamon sugar mixture, and arrange in Dutch oven allowing them to touch.

Cover oven and let dough raise for 20 minutes. Bake using 10-12 briquettes bottom and 14-16 briquettes top for 35-40 minutes. Remove Dutch oven from heat and allow to rest with the lid on for 10 minutes. Remove bread from oven by inverting the oven so the bread lies on the lid, then remove the oven.

Serve warm.

Serves: 12-14

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