cowboy's dutch oven delight`

Make the sourdough bread dough through step 4. Tear off pieces about the size of 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, thenr oll in the cinnamon sugar. Place each ball in a well-buttered 14-in Dutch oven. Drizzle any remaining butter on top, and sprinkle with the remaining cinnamon sugar. Cover the Dutch oven with the lid and let balls rise in a warm place until doubled in volume, about 2½ hrs.

Build a charcoal fire with 28 briquets and let them burm until they are coated with white ash. Using a garden spade or kitchen tongs (protect your hands with oven mitts), spread about 10 of the coals in a 14-inch circle, pushing the other coals to one side. Do not place any coals in the center of the circle.

Place the Dutch oven over the ring of coals. Use th spade to place the remaining 18 coals on the lid. Cook until the bread is golden brown, about 45 mins. Let stand 10 mins, then remove from the Dutch oven.. Serve warm, pulling off portions of the bread to eat. Makes 1 large loaf, about 12 servings from Cliff Teinert of Long X Ranch of Kent, TX. Recipe By : National Cowboy Hall of Fame Chuck Wagon Cookbook From: Dan Klepach Date: 06-08-95 (159) Fido: Cooking