Once pie is done, remove it from the heat and allow it to cool at least 20 minutes before trying to remove it from the Dutch oven. Serves 6-8. — Wil and Jen Ward, third place, International Dutch Oven World Championship 2008

RASPBERRY TWIST BREAD

Equipment: 12-inch and 5-inch Dutch ovens
Charcoal briquettes
Dough:
1 cup milk
3 tablespoons unsalted butter, plus 3 tablespoons, melted
3 1/2 to 4 cups all-purpose flour
3 tablespoons sugar
1 teaspoon salt
1 tablespoon rapid-rise active dry yeast
1 large egg, beaten
18-ounce jar raspberry seedless preserves
1/2 pint raspberries

Combine milk and 3 tablespoons butter in small oven, heat to 110-115 degrees. In a large bowl, combine 1/2 cup flour, sugar, salt and yeast. Slowly mix in milk mixture, and beat until smooth.

Slice half of the raspberries in half.

Punch down dough and divide in half. Roll out first half to fit the bottom of the 12-inch pot. Place dough in oven and brush with melted butter. Coat dough with raspberry preserves. Evenly distribute raspberry halves.

Roll out second half of dough and cover the first half. Press a small condiment cup lightly into center of dough to mark a 2-inch circle. Remove the cup and slice through both layers of dough from the circle to the edge of the pot, in 16 increments. This is easier if you cut into quarters and then split quarters.

Twist each section 3 to 4 times and set back in Dutch oven. Cover and let rise 30 minutes.

Topping:
1/4 cup all-purpose flour
2 tablespoons brown sugar
2 teaspoons cinnamon
2 tablespoons unsalted butter, softened (not melted)
2 tablespoons milk
1 egg yolk

In a small bowl, combine flour, brown sugar and cinnamon. Cut in butter until crumbly. In another bowl, mix milk and egg yolk with a fork. Once bread has risen, brush top with egg mixture and sprinkle with dry topping. Using 10 coals on bottom and 16 on top, cook 30-45 minutes, until top is golden brown. If after 30 minutes, the top still needs more time, remove the bottom coals to prevent burning.

Raspberry Sauce:
1/2 pint raspberries
1 tablespoons sugar
1 teaspoon lemon juice
1 tablespoon water

In a 5-inch Dutch oven, combine raspberries (reserving a few for garnish), sugar, lemon juice and water. Simmer until sugar dissolves, about 5 minutes. Strain through a fine mesh, extracting as much juice as you can. Drizzle over bread.

Powdered Glaze:
1 cup powdered sugar
3 tablespoons milk

In a small bowl, combine powdered sugar and milk and whisk until smooth. Drizzle over bread. Garnish with reserved raspberries. Serves 12. — Dian Mayfield and Omar Alvarez, first place, International Dutch Oven World Championship 2008

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