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  Home : Dutch Ovens Recipe : Easter Bread
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Dutch Oven Recipes
Back to the Breads Dutch Oven Recipes page.

Easter Bread
2 pkg. Yeast
1/2 cup warm water
3/4 cup butter
2 tbsp. grated lemon peel
2 cups warm milk
1 to 1 1/2 cup raisins are optional

4 eggs
2 tsp salt
1 tsp. vanilla
1 tsp. lemon juice

6 egg yolks
1 cup sugar
9 cups flour

Dissolve yeast in water. Beat eggs & yolks together, gradually add sugar. Add butter, salt, lemon, milk and yeast mixture. Beat well. Add 6 cups flour and beat well again. By hand mix in enough flour to form a soft ball dough. Knead in raisins if desired and until dough is of good consistency. Place in greased bowl or lightly warmed greased 12 inch Dutch Oven. Turn to grease coat dough. Let double in size and then punch dough down. Divide into 3rds and shape as desire. Bake at 325 degrees in a greased loaf pans for 45 minutes or 25 briquettes in 12 inch Dutch Oven till done, about 30 minutes.
From the Log Cabin Holidays & Traditions cook book page 53.

Dutch Oven Checklist
___ Dutch Ovens
___ Lid Lifter
___ Lid Rest
___ Dutch Oven Trivets
___ Charcoal Briquets (Kingsford)
___ Lighter Fluid, and matches
___ Charcoal Starter
___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons.
___ Aluminum Foil
___ Cook Book
___ Long Tongs
___ Whisk
___ Gloves
___ Storage Bag
___ Paper Towels
___ Dutch Oven Scraper
___ Spray bottle of vinegar
___ Spray bottle of oil
___ Don't forget the Food!!!

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