Byron's Dutch Oven Cooking Page

Byron's Dutch Oven Recipes


Hawaiian Braided Bread

5 1/2 cups bread flour 3/4 tsp. lemon extract
2 Tbs. yeast 1 1/2 tsp. vanilla extract
1/2 cup sugar 2 eggs; beaten
1/3 cup instant potato flakes    
1 Tbs. salt 3/4 cup chopped macadamia nuts
1/2 cup butter; melted 2 Tbs. melted butter
1 3/4 cups scalded milk; 125° F.   poppy seeds

In a mixing bowl combine 2 cups flour, yeast, sugar, potato flakes, and salt; blend well. Stir in milk, melted butter, extracts, and eggs. Mix thoroughly. Stir in remaining flour 1 cup at a time until dough pulls away from sides of bowl. Turn dough out onto a floured board and knead it for 5 minutes until dough becomes elastic and sticky. Roll dough generously in flour, then cover and place in a warm area free from drafts to raise until double in size.

Place raised dough on a floured board and divide into thirds. Roll each piece of dough into equal length ropes about 3/4" in diameter. Roll each rope in chopped macadamia nuts pressing nuts lightly into the surface of the dough. Make a braid out of the 3 ropes leaving enough length on each end so you can braid them together. In a warm greased 12" Dutch Oven make a ring out of the braid and finish braiding the ends together. Cover the oven and let bread raise until double in size (about 30-45 minutes).

Brush top of bread with melted butter and sprinkle with poppy seeds. Bake using 10 coals bottom and 16 coals top for 30-40 minutes. When top of bread starts to brown, remove the Dutch Oven from all heat and let rest with the lid on for about 5 minutes. The residual heat from the oven will finish baking the bread.

Serve bread warm with fresh honey butter.

Serves: 14

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