Air Buns

4 1/2 cups warm water
2 packets of quick rise yeast
1 cup oil 1 tbsp. vinegar
2 tsp. salt
1/2 cup sugar
8 cups flour add a little more if needed.   Add the warm water, oil and vinegar.

Stir together with a wooden spoon adding more flour till it is hard to stir. Add remaining flour a little bit at a time till you have a soft, smooth and elastic dough that is no longer very sticky when kneading. Knead for a few minutes by hand on a floured surface. Let rest in greased and covered bowl in a warm place for about 40 minutes. Make into buns put into a 16” shallow Dutch Oven and let rise for another 10 minutes. Bake for about 30 minutes with 15 coals on the bottom and 25 coals on top until golden.  Brush softened butter on top and

Brioche, Sweet French Bread

 Any Brioche recipe will work in a Dutch Oven

Bread

Alaska Bread

This bread was popping the lid off the D.O.

Cottage Cheese Bread ~ via Juneau Alaska

Our Daughter Francy made this Bread in Juneau Alaska :)

Bread from Juneau- She's hooked :)

Trailhead Kitchen Sour Cream Bread

1 - 3/4 oz. packet of quick-rise yeast
1 cup sour cream
2 tablespoons sugar
1 tablespoon butter
1 teaspoon salt
1 unbeaten egg
1/4 teaspoon baking soda
2 1/2 cups bread flour

1. Combine the yeast with 1/4 cup warm tap water in a bowl large enough to hold all the ingredients and double in size. Let stand for 10 minutes. sprinkle enough sugar to lightly cover the yeast....it loves it.
2. Mix the sour cream, sugar, butter, salt, egg and baking soda into the yeast, sugar and water mixture.
3. Gradually add the flour, beating well after each addition. the dough will be a little sticky at this point, but its more manageable after the first rise.
4. Let the dough rise in a warm place until doubled in size, about 1 & 1/2 hours. Stir down dough and knead.
5. Form into a smooth ball and put it into an oiled room temperature 10" dutch oven for 1 hour with the lid on, for the second rise.
6. Bake 35 minutes with 5 coals on the bottom and 12 coals on the top; put them along the outer edge, maybe 1 or 2 in the middle.

The finished loaf makes a hallow sound when you thump it. Put onto a cooling rack brush with butter.
From start to finish it takes about 4 hours, but it's worth the wait.

Trailhead Kitchen Cottage Cheese Bread

Trailhead Kitchen Cottage Cheese Bread
1 - 1/4 oz. packet of quick-rise yeast
1 cup creamed cottage cheese
2 tablespoons sugar
1 tablespoon butter
1 teaspoon salt
1 unbeaten egg
1/4 teaspoon baking soda
2-1/2 cups bread flour

1. Combine the yeast with 1/4 cup warm tap water in a bowl large enough to hold all the ingredients and double in size. Let stand for 10 minutes. Sprinkle enough sugar to lightly cover the yeast.....it loves it.
2. Mix the cottage cheese, sugar, butter, salt, egg and soda into the yeast, sugar and water mixture.
3. Gradually add the flour, beating well after each addition. The dough will be a little sticky at this point, but its more manageable after the first rise.
4. Let the dough rise in a warm place until doubled in size, about 1 to 1 -1/2 hours. Stir down dough and knead.
5. Form into a smooth ball and put it into an oiled room temperature 10" Dutch Oven for 1 hour with the lid on.
6. Bake 35 minutes with 5 coals on the bottom and 12 coals on the top; put them along the outer edge, maybe 1 or 2 in the middle.

The finished loaf makes a hallow sound when you thump it. Brush with butter and lightly sprinkle with sea salt on top.