12" Dutch oven
1 loaf of you favorite bread dough (Rhoade's works great!)
1/2 cup caramel topping
1/2 cup brown sugar
1/2 tsp. vanilla
1 can dutch apple pie filling
Roll the bread dough into a 10 x 14 rectangle. Along each long side, cut strips 1" wide and about 1/3 of the way into the dough. Mix the caramel, brown sugar and vanilla. Spread down the center of the dough. Spoon the apples over the caramel leaving a third of the can left. Now fold the strips over the filling, alternating sides to form a braid. Try to enclose as much of the filling as you can so it won't leak out during baking. Pinch the ends closed. Transfer the bread to a pie pan placing it in a wreath like circle around the pan (see picture). Then spoon the remaining third of apples into the middle of the pie plate place in your dutch oven and allow to rise for 25 minutes. Bake at 350* for 25 minutes or until golden brown. Use 16 coals on top and 12 on the bottom. Serves 6-8.
This recipe was modified from the Strawberry Breakfast Braid at
(http://dutchovenmadness.blogspot.com/2010/05/day-133-strawberry-breakfast-braid.html)
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