WILD STRAWBERRY BREAD
3 cups flour
2 cups sugar
1 tsp. baking soda
1 tsp. cinnamon
Aluminum foil (for easy clean-up)
#12 cast iron Dutch oven
4 eggs (beaten)
1-1/4 cups canola oil
20 oz. Wild Strawberries (chopped)
Mix dry ingredients together. Mix wet ingredients together. Combine wet ingredients with dry ingredients and pour into bottom of an aluminum foil lined Dutch oven. Cover and bake at 350 degrees (4 or 5 hot briquettes under and 12 to 15 on top).
Bake for 1 hour or until charcoal goes out. Uncover, cool, slice, and serve. Baking time may vary due to temperature and wind conditions outside. Regular strawberries or another fruit may be substituted for the wild strawberries and batter may be poured into a bread loaf pan and baked in a conventional oven. I find that the wild strawberries may be smaller but the flavor is concentrated and a lot tastier.
TIPS TO CONSERVE HEAT/CHARCOAL: Put charcoal on an old cookie sheet or piece of aluminum foil and set the Dutch oven over this. This will keep the earth from sucking the heat from the charcoal. Using several old cookie sheets or pieces of foil, build a windbreak around the Dutch oven.