Dutch Oven Baking

by Bruce Tracy

Overview

Prize-winning recipes and tips from the world champion breadmaster and winner of the International Dutch Oven Society’s World Championship Cook-Off.
 
Bruce Tracy is a master of baking in Dutch ovens and serves up some of the finest breads and treats you’ll ever taste. Designed to be baked outdoors with coals, the recipes in this book are easily adaptable to indoor cooking in your home oven by using the baking temperatures and times included. Give Tracy’s Cheese Onion Rolls, Challah Holiday Bread with Parmesan Dipping Butter, Dutch Oven Poached Pear and Almond Tart, and Orange Caramel Bubble Crown a try. You’ll be glad you did!
 
Praise for Bruce Tracy
“Intuitive, easy-to-follow instructions is the name of the game for Dutch oven users, and none know it better than the award-winning chef Tracy. Tracy has been competing in Dutch oven cook-offs since 1993. His delectable, easy recipes are accessible enough for novices and savory enough for vets.” —Long Island Weekly
 
“This book is recipe dense and strictly baking—pies, cakes, breads, cobblers, etc. . . . a recipe format that is easy to follow.” —Camper Groove

Product Details

ISBN-13:	9781423625636
Publisher:	Smith, Gibbs Publisher
Publication date:	11/11/2020
Sold by:	Barnes & Noble
Format:	eBook
Pages:	167
Sales rank:	972,974
File size:	3 MB

About the Author

Bruce and his wife Vickie competed in Dutch oven cook-offs from 1993 until 2005. They won dozens of competitions, including the International Dutch Oven Society World Championship. He has long been recognized as a Dutch oven "breadmaster," and enjoys teaching the art of Dutch oven cooking. Bruce and his wife, Vickie, live in Ogden, Utah.

Read an Excerpt

Banana Upside-Down Cake

12-inch Dutch oven

7–8 coals on bottom

15–16 coals on top

350 degrees

1 cup brown sugar

6 tablespoons (3.4 stick) butter, cut into small pieces

1/4 cup Kirsch (cherry brandy), optional

6 bananas, peeled and sliced lengthwise

1 bottle (12 ounces) maraschino cherries, drained

2 boxes banana cake mix

Spread the brown sugar and pieces of butter in the bottom of Dutch oven. Pour in the Kirsch and stir. (The alcohol evaporates leaving a slightly nutty cherry taste.)

Press the bananas flat side down into the brown sugar and butter. Sprinkle the cherries over the bananas. Prepare the cake mixes according to box directions and carefully pour over the fruit.

Cover and bake, using 7–8 coals underneath the oven and 15–16 coals on top, for 35 minutes. To see if the cake is done, insert a table knife in the center of the cake, and if not clean when removed, add a few more minutes cooking time. Let it cool for 20 minutes and flip the oven over, serving the cake from the lid.

Serves 8–10

Table of Contents

Introduction 7

Sauces, Toppings, Starters & Crusts 16

Crisps, Tarts & Pies 28

Upside-Down Cakes & Cobblers 40

Cakes 52

Quick Breads 68

Breads 84

Rolls 106

Index 125