Cowboy’s Dutch Oven Delight Sourdough Recipe

Cowboy’s Dutch Oven Delight Sourdough Recipe

Sourdough Bread dough is rolled into balls that bake up into a loaf of sugarcoated bubbles that are pulled apart to eat.

Double recipe for Sourdough Bread Go to Sourdough Bread click here
1 Cup Sugar
1 Tablespoon Ground Cinnamon
3/4 Cup (1 1/2 sticks) Butter, melted

Makes 1 large loaf, about 12 servings
Make the sourdough bread dough through step 4. Tear off pieces about the size of a golf balls and roll them between your floured hands to form smooth balls. In a small bowl, combine the sugar and cinnamon. Dip the balls in the melted butter, then roll in the cinnamon sugar. Place each ball in a well buttered 14 inch Dutch Oven, (sides and bottom buttered). Drizzle any remaining butter on top, and sprinkle with the remaining cinnamon sugar. Cover the Dutch Oven with the lid and let the balls rise in a warm place until double in volume, about 2 1/2 hours. Or you can place 5 or 6 briquettes on the top of the lid to help let the dough rise faster. Put the briquettes towards the middle of you dutch oven, about half way between the edge of the lid and the handle.
Build a charcoal fire with 28 briquets and let them burn until they are coated with white ash. Using a shovel or kitchen tongs (protect your hands with oven mitts or gloves), spread about 10 of the coals under your 14″ Dutch Oven. Put the coals around the outside of the Dutch Oven not in the center. Place the rest on the lid of your 14″ Dutch Oven. Around the outside edge again.
Cook until the bread is golden brown, about 45 minutes. Let stand for 10 minutes, take a knife and run around the outside edge of your Dutch Oven to loosen the bread from the sides, then remove from Dutch Oven. Serve while warm.
By Cliff Teinert, Long X Ranch, Kent Texas and Donna from Idaho

Cowboy’s Dutch Oven Delight Sourdough Recipe