I made this with canned peaches and apricot gelatin for ScoutJam 100, and it was delicious. I'm trying it again tonight with peaches from my peach tree that have been frozen, thawed, and drained.

This bread has long been a family favorite when baked in the oven. I tried it in a 14-inch dutch oven for ScoutJam 100 this weekend and it was even better.

Ingredients:

• 1 1/2 cups water
• 1/2 cup honey
• 1/3 cup butter
• 5 1/2-6 1/2 cups all-purpose flour
• 1 cup quick cooking oats
• 2 teaspoons salt
• 5 teaspoons active dry yeast
• 2 eggs
• 1 egg white
• 1 Tablespoon water
• Oatmeal for sprinkling

Preparation:
Place water, honey, and margarine in a small saucepan. Heat over low heat until mixture is very warm (120-130 degrees fahrenheit)
Place 5 cups flour, oats, salt, and yeast in the bowl of a stand mixer fitted with a dough hook. Mix on low speed about 15 seconds. Continuing on low speed, gradually add warm mixture to flour mixture and mix about 1 minute. Add eggs and mix about 1 minute longer.

Continuing on low speed, add remaining flour 1/2 cup at a time and mix about 2 minutes, or until dough clings to hook and cleans sides of bowl. Knead on speed 2 about 2 minutes longer.

Place dough in greased bowl, turning to grease the top. Cover and let rise in a warm place, free from draft, about 1 hour or until doubled in bulk,

Punch dough down and press evenly into the bottom of a well-oiled 14-inch dutch oven. Let rise again until doubled in bulk.

Beat egg white and water together with a fork. Brush the top of the loaf with the mixture. Sprinkle with oatmeal.

Cover and bake with 8-10 briquettes bottom heat and 14-16 briquettes top heat for 40 minutes or until golden brown, rotating the oven and lid 90 degrees in opposite directions every 10-15 minutes. Run a spatula around the edge of the oven to release the loaf. Remove the bread from the dutch oven, slice, and serve warm with butter and honey.

Yields 32 servings--it's a huge loaf!

We made these this weekend both mornings of ScoutJam100 in Heber Valley. I was heading up a group that was doing dutch oven demos in a Mountain Man village. They REALLY hit the spot first thing in the morning.

Ingredients:

Dough

• 3 1/2 cups all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 cup sugar
• 3 Tablespoons unsalted butter at room temperature
• 1 large egg
• 2 large egg yolks
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1 cup pumpkin puree

Cinnamon Sugar:

• 1 cup sugar
• 4 Tablespoons ground cinnamon

Spiced Glaze:

• 1 cup powdered sugar
• 1/4 teaspoon ground cinnamon
• Dash of ground nutmeg
• Dash of ground ginger
• Dash of ground cloves
• 2 Tablespoons milk

Preparation:
To make the dough, combine the flour, baking powder, baking soda, salt, and spices in a medium bowl. Whisk to blend and set aside. Cream together the sugar and butter. Stir in the egg, then the egg yolks one at a time, blending completely after each addition. Add the vanilla.  Combine the buttermilk and the pumpkin in a liquid measuring cup and whisk together.  Add the dry ingredients to the sugar/butter/egg mixture in three additions alternating with the pumpkin mixture, beginning and ending with the dry ingredients. Cover and chill for at least 3 hours or until firm.

On a well-floured work surface, roll or pat the dough into a 1/2-inch thick round. Sprinkle the surface of the dough with flour. Using a 2 1/2 to 3-inch round biscuit cutter, cut out rounds of dough. Use a smaller cutter (or a wide pastry tip) to cut a hole out of the center. Reroll and cut the dough scraps as necessary.

Add oil to a 10-inch dutch oven to a depth of about 2-3 inches. Attach a thermometer to the side of the dutch oven and heat the oil to 365 to 370 degrees Fahrenheit. Add doughnuts to the hot oil so that they are in a single layer and not touching. Fry, turning once, until both sides are golden brown and the doughnuts are cooked through, about 3-4 minutes total. Remove from the oil and transfer to a paper towel-lined rack. Bring the oil temperature back up to the target range before repeating with the next batch of doughnuts. Use the same process for the doughnut holes.

To make the spiced glaze, combine the powdered sugar and spices in a small bowl. Add the milk and whisk to combine. If necessary, add a bit more milk to thin the glaze.  Dip half of the donuts and holes in the glaze. Allow the glaze to set before serving. Shake the other half in the cinnamon-sugar mixture.

Makes about 16 doughnuts and holes.

I made these for a team activity at work today. How did they turn out? I'll quote Darren: "Where have these been all my life??" 

It's peach season! My peach tree is yielding an abundance of small, but tasty peaches. I thought I would share this peach cobbler recipe that I made tonight.

Ingredients

• 6 cups sliced fresh peaches
• 1 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 tsp cinnamon
• dash salt
• 2 cups granulated sugar
• 2 cups all-purpose flour
• 1 Tbsp baking powder
• 1/2 tsp salt
• 1 1/2 cups milk
• 1 tsp vanilla extract
• 1/4 cup butter

Preparation
Add 1 cup sugar, 1/4 cup flour, cinnamon, and dash salt to the sliced peaches. Mix until combined.

For batter, in a separate bowl, whisk together the 2 cups four, 2 cups sugar, baking powder, and 1/2 tsp salt. Add milk and vanilla and stir until combined.

Melt butter in a 12-inch dutch oven over 12-14 briquettes. Pour in batter. Spoon peach mixture evenly over the top of the batter.  Cover and add 16 briquettes top heat.  Bake for 45-60 minutes or until the cake is set and golden brown on top, adding several more briquettes to the top after 45 minutes if it's not starting to brown.

Serve warm with vanilla ice cream.

Serves 10.