Dutch Oven No Knead Wheat Bread

1 1/2 c warm water

1 pkg yeast (2.25 tsp)

1/2 TBS salt

3 1/4 c flour

Mix together and form into a ball. Add a little oil around the ball. Cover and let rise for 2-3 hours. Preheat Dutch oven to 450 for 20 minutes.

Bake for 35 minutes remove lid and bake another 5-10 minutes.

Internal temp: 190-210 degrees

Let coole for 10 minutes.

Dutch Oven No Knead Raisin Bread

3 1/2 c flour

1 1/2 tsp salt

1 1/4 tsp yeast

2 TBS honey (optional)

1 TBS cinnamon

1 c raisins

2 c water

Mix all ingredients. Form a ball and cover. Let rise for 8-12 hours.

Once it's doubled add a little flour and form the loaf again. 

Add 1 TBS oil to the dutch oven. 

Preheat oven to 450 with dutch oven including the lid inside for 20 minutes.

Remove dutch oven carefully from the oven and add the loaf.

Bake for 35 minutes. Remove lid and bake for another 5-10 minutes. 

Internal temperature should be 190-210 degrees.

Cool on rack for 10 minutes before cutting.

Dutch Oven Pot Roast

2 T olive oil
2 tsp dried rosemary
2 med yellow onions, sliced
3-4 lb beef chuck roast
salt & pepper
1 c beef broth
1/4 c honey BBQ sauce
2 T red wine vinegar
1 T balsamic vinegar
3 T brown sugar
1 T soy sauce
1 bay leaf
1 tsp pepper
1 tsp thyme
1 T parsley flakes
1-2 lbs baby carrots
6-8 med red potatoes skin on and cut into chunks

Heat 12 in. dutch oven with 25 charcoal brickets on the bottom till oven is hot.  Add oil, rosemary, and onions.  Cook 2-3 min till onions color.
In large cup add:  beef stock, BBQ sauce, red vinegar, balsamic vinegar, parsley, sugar, soy sauce, bay leaf & pepper.  Pour slowly & stir into oven.  Salt & pepper the roast then add to dutch oven & cover with as many onions as you can.  Replace lid.  Cook with 10 brickets on bottom and 15 on lid.  Cook one hour then add carrots & potatoes.  Sprinkle with salt, pepper and thyme.
Cover and cook 2 hrs more for 3 hours total.

Dutch Oven Chicken & Stuffing

This is a great complimentary Main Meal to the Cheese Nibbles

5 chicken breasts
2 boxes stuffing
2 1/2 c. mozzarella cheese - shredded
2 cans cream of mushroom soup
3/4-1 c. water

Place chicken in foil lined 14" dutch oven. Sprinkle cheese on top of chicken. Pour soup over top and cook 1 hour at 350. Place 21 coals on top and 11 on the bottom. The last 15 minutes of cooking time, place stuffing on top and drizzle with water and continue to cook until stuffing is moist.