Caramel Pecan Braid

Caramel Pecan Braid Recipe 

Show off your dutch oven cooking skills with this caramel pecan braid recipe at your next camping trip
If your planning a hunting or fishing trip to your favorite secluded place or have a need to just try out a new outdoor
cooking recipe you will want to try out this caramel pecan braid recipe.

(12-Inch Dutch Oven)
1 cup lukewarm milk (scalded then cooled)
1 package active dry yeast
1/4 cup warm water (105 to 115°)
1/4 cup sugar
1/4 cup margarine or butter, softened
1/2 teaspoon salt
2 eggs
About 4 cups all-purpose flour
Pecan halves for decoration

Browned Butter Glaze

Scald milk. While milk is cooling, dissolve yeast in warm water in large bowl.
Stir in milk, sugar, margarine, salt, eggs, and 2 cups of the flour. Beat for 10
minutes; scrap bowl frequently. Stir in remaining flour; continue stirring,
scraping dough from side of bowl, until soft, sticky dough forms. Cover and let
rise in warm place until double, about 1 hour.
Stir down dough by beating about 25 strokes. Turn dough onto well-floured
surface, roll or pat into rectangle, 18 x 12 inches. Spread Caramel Filling evenly
over dough. Cut dough into 3 strips, 18 x 4 inches each. Roll each strip into
rope; pinch edges and ends to seal. Place ropes diagonally and close together.
Braid ropes gently and loosely. Pinch ends to fasten; tuck under securely. Place
in Dutch oven in a ring. Cover and let rise until 1-1/2 times original size, about
30 minutes.
Place 16 coals on top of Dutch oven and 8 coals on the bottom, (approximately
350 degrees). Bake until braid is golden brown and sounds hollow when tapped,
25 to 30 minutes. Rotate the oven and lid often to insure even browning. Cool
slightly; spread with Browned Butter Glaze. Place pecan halves on bread to make
a decorative pattern.

Caramel Filling
1 cup chopped pecans
2/3 cup packed brown sugar
1/3 cup margarine or butter, softened

Browned Butter Glaze
1/4 cup margarine or butter
2 cups powdered sugar
1 teaspoon vanilla
1 to 3 tablespoons milk
Heat margarine in small Dutch oven over medium heat until delicate brown. Stir
in powdered sugar and vanilla. Stir in milk, 1 teaspoon at a time, until smooth
and of the desired consistency.
Use any excess glaze as a spread by mixing with honey, cinnamon, and butter or
margarine.
Yield: 1 loaf