Dutch Oven Breakfasts by Debbie Hair

Author:Debbie Hair
Language: eng
Format: epub
Publisher: Gibbs Smith
Published: 2013-09-14T16:00:00+00:00

Banana Nut Bread

Serves 12

12-inch Dutch oven

9 coals on bottom

18 coals on top

375 degrees

2/3 cup milk

2 tablespoons butter

1/4 cup plus 1 tablespoon sugar, divided

1 tablespoon active dry yeast

1 egg

2/3 cup mashed banana

1 teaspoon salt

1/4 cup pecan halves, chopped

1 teaspoon cinnamon

2 1/2 to 3 cups flour

2 tablespoons butter, melted

Cinnamon sugar

In a small saucepan, heat milk and butter just enough to melt the butter, add 1 tablespoon sugar and yeast.

In a large bowl, beat together egg, banana, salt, remaining sugar, pecans, and cinnamon. Add milk mixture, blend well, and work in flour. Place on a floured surface and knead 8–10 minutes. Place bread dough in an oiled bowl and cover with plastic wrap. Let rise until double in size, about 1 hour.

Punch down dough and then shape into a loaf. Evenly split dough into thirds. Roll each third into equal-size ropes and braid; pinch ends to seal and tuck under. Pull top and bottom end of braid together to form a circle. Place in well-greased Dutch oven. Let rise for about 30 minutes. Brush loaf with melted butter and sprinkle with cinnamon sugar. Cover and bake, using 9 coals underneath the oven and 18 coals on top, for 35 minutes, or until lightly browned on top. Cool in Dutch oven for about 10 minutes. Tip out of oven to finish cooling.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.