Outdoor Cast Iron Hawaiian Braided Bread
|Bread flour||5 1⁄2 Cup (88 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Instant potato flakes||1⁄3 Cup (5.33 tbs)|
|Butter||1⁄2 Cup (8 tbs), melted|
|Scalded milk||1 3⁄4 Cup (28 tbs) (125 F)|
|Lemon extract||3⁄4 Teaspoon|
|Vanilla extract||1 1⁄2 Teaspoon|
|Eggs||2 , beaten|
|Chopped macadamia nuts||3⁄4 Cup (12 tbs)|
|Melted butter||2 Tablespoon|
|Poppy seeds||1 Teaspoon|
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 rise 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 rise 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.
This video is a creation of outdoorcastironcook. You can visit outdoorcastironcook for complete recipes, and more videos.