conversations.from: human
conversations.value: a description for a book titled Dutch Oven Baking about Dutch, Bruce, Vickie with the genre: Cookbooks, Food & Wine, Kitchen Appliances
conversations.from: assistant
conversations.value: Bruce and his wife Vickie competed in Dutch oven cook-offs from1993 until 2005.They won dozens of competitions, including the International Dutch Oven Society World Championship. He has long been recognized as a Dutch oven "breadmaster," and enjoys teaching the art of Dutch oven cooking. Bruce and his wife, Vickie, live in Ogden, Utah.
conversations.from: human
conversations.value: Reverse the sentences.
conversations.from: assistant
conversations.value: Bruce and his wife, Vickie, live in Ogden, Utah.. He has long been recognized as a Dutch oven "breadmaster," and enjoys teaching the art of Dutch oven cooking.They won dozens of competitions, including the International Dutch Oven Society World Championship.Bruce and his wife Vickie competed in Dutch oven cook-offs from1993 until 2005
conversations.from: human
conversations.value: the first five paragraphs for this book. Start with the sentence 'Dutch Oven Baking
  To my Grandmother Benedict; who taught me to can fruit, bake cookies, and fry eggs in her tiny kitchen'.
conversations.from: assistant
conversations.value: Dutch Oven Baking
  To my Grandmother Benedict; who taught me to can fruit, bake cookies, and fry eggs in her tiny kitchen.
  And to the Dutch oven cooks who have mentored me over the years; Colleen Sloan, Ruth Kendrick, and many others too numerous to fit in this space. 
  All of the recipes are for baked goods, some for dessert items and some for breads. There are recipes for every level of Dutch oven expertise: novice cooks who just bought a new Dutch oven and can't wait to try it out; the occasional cooks who use an oven on campouts, hunting trips, and special backyard events; and the expert cooks who are bitten by the cast iron bug and maybe even compete in Dutch oven cook-offs.
  Since baking in your home oven is often done at 350 degrees, most of the recipes I write for 12-inch ovens will use 7 to 8 coals underneath the Dutch oven and 15 to 16 coals on the lid, resulting in 350 degrees. When baking, don't put coals in the middle of the lid or in the middle under the oven, evenly place them around the edges. There are exceptions, however, like when you want to raise the baking temperature higher than 350 degrees for a short time, or if there are weather related issues.
  Here is the basic formula for figuring out how many coals to use. If you double the size of the oven (i.e. a 12-inch equals 24 coals) and put 2/3 of the coals on the lid and 1/3 under the oven, you will have the correct ratio for a 350 degree heat, no matter the oven size. The exception is the monster 16-inch oven, which requires more attention. Add or subtract coals for variables like a cold outside temperature, cooking in direct sunlight in July, windy conditions, pouring rain, and etc. A good guide for adjusting the number of coals is when you add 1 more coal to the lid and 1 more under the oven, you raise the cooking temperature by 25 degrees. The same is true if you remove coals. See the handy chart on the following page for a quick reference.
conversations.from: human
conversations.value: two more paragraphs
conversations.from: assistant
conversations.value: Whisk together the flour, sugar, baking powder, salt, and baking soda in a large bowl. Cut in the butter using a pastry cutter. Stir in the cheese, onions, and bacon. Add the buttermilk and stir just until moistened. Scoop the dough with a #10 ice cream scoop and drop the biscuits into the same Dutch oven you used for cooking the bacon.
  Cover and bake, using 10 coals underneath the oven and 20 coals on top, for about 15 to 20 minutes until the biscuits are golden brown on top. Serve the biscuits warm with butter.
conversations.from: human
conversations.value: Delete the first sentence.
conversations.from: assistant
conversations.value: Cut in the butter using a pastry cutter. Stir in the cheese, onions, and bacon. Add the buttermilk and stir just until moistened. Scoop the dough with a #10 ice cream scoop and drop the biscuits into the same Dutch oven you used for cooking the bacon.
  Cover and bake, using 10 coals underneath the oven and 20 coals on top, for about 15 to 20 minutes until the biscuits are golden brown on top. Serve the biscuits warm with butter.
conversations.from: human
conversations.value: the last five paragraphs
conversations.from: assistant
conversations.value: In a large bowl, mix yeast with 2 cups flour. Combine water, sugar, salt, oil, and eggs in a small bowl and then add to the flour mixture. Stir vigorously for 30 seconds. Add more flour, 1 cup at a time, until you have a soft dough. Knead on a floured board until the dough is well formed and a bit elastic. Place in a large oiled bowl, cover with plastic wrap and a towel. Let rise until almost double in size, about 20 to 30 minutes—don't let it get to double size.
  While the dough is rising, unwrap and slowly melt caramels in a small saucepan with the cream and the juice and zest. Empty the pudding mix packets into a small bowl. Spray the inside of Dutch oven with nonstick cooking spray.
  Place an empty small fruit can in the middle of the oven. Punch down dough and make 1-inch balls using a #50 ice cream scoop. Dip each ball in butter and roll in the dry pudding mix. Arrange about half of the dough balls around the can. Evenly sprinkle the pecans over this layer. Place the rest of the dough balls as the second layer. Let rise again until double in size, about 30 to 40 minutes.
  Cover and bake, using 6 to 8 coals underneath the oven and 16 to 18 coals on top, for about 45 minutes. Every 15 minutes, gently turn the oven about a quarter turn over the coals and then turn the lid the opposite direction to prevent hot spots. Remove the bottom coals after about 30 minutes. When the bread turns a golden brown on top, remove all of the coals. Let the oven set with the lid on for about 5 minutes and then invert onto the lid or a serving platter. Pour the orange caramel sauce over the top and serve.
  Bruce Tracy, lover of cakes and other desserts, has been cooking and baking in Dutch ovens for more than 20 years. He started competing in Dutch oven cook-offs in 1993. Together with his wife, Vickie, they have won dozens of events, including the International Dutch Oven Society Championship in 2004. Long recognized as a Dutch oven "Breadmaster," Tracy donates his time promoting Dutch oven cooking, teaching baking skills, and judging Dutch oven cook-offs. He and Vickie have eight grown children and nineteen grandchildren. They live in Ogden, Utah.