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Bannock recipe. Ingredients (this is the dry mix we carry in our packs): 4 cups of self-raising flour. 1 teaspoon of salt. 1 teaspoon of sugar. (You can add many other ingredients to the dough once you start mixing - grated cheese is always a winner, or dried fruit can quickly turn it into a dessert.
Cooking Bread on Fire Coals in the Evening Stock Image Image of flame
Sturdy bowl. Silicon mat or other clean surface to roll the breads on. Rolling pin - or a wine bottle. To make the dough in a food processor: Place the flours, yeast, and salt in the bowl of a food processor. In a jug, combine the water, yoghurt, and olive oil and mix well. Start the food processor.
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Fire: make sure you feed the fire well and wait for the flames to die down. Once you have a bed of super hot embers, similar to a BBQ or grill, then you're good to go. If there are too many flames, the bread will burn and not cook through, so be patient! Sticks: find some long, thin and preferably green sticks from a live tree.
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Alternatively, rather than use a stick, cook in a heated and oiled cast iron skillet. Press the bannock dough down into the pan so that it is thumb thick. Prop up the skillet near the embers to cook in the radiated heat, turn as and when necessary to cook evenly all over. When the first side is done, turn and repeat.
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Wrap the dough tightly around and around the end of a (clean!) stick, until it looks like a little helter skelter. Pinch the end of the dough together so it's nice and secure. Hold the stick about 15 to 20cm over the hot coals, toasting the dough as you would a marshmallow. Cook the bread, turning every now and then, until golden on all sides.
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Cover the bowl tightly with plastic wrap and set aside in a warm place for about 8 hours or until the dough rises, bubbles form and the bread flattens on top. Get your coals ready and heat your dutch oven to 450โฐF. Punch down the dough. Flour a sheet of parchment paper and transfer the dough to the paper.
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Directions. Start preparing campfire Dutch oven bread by measuring out flour, yeast, and salt into a mixing bowl. Combine the ingredients together, then start slowly pouring in warm water. As you pour in warm water, use your hands to mix the liquid into the dry ingredients. Keep pouring and mixing, and you'll find that the dough starts to form.
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Let stand 5 minutes. Add salt, oil, remaining water and 6 cups flour; mix well. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. (Dough will be soft and slightly sticky.) Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until.
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Empty the dough from the bowl onto a well floured board. Using floured hands, knock the air out out of it, and bring it into a ball, and divide into the number of bread on a sticks that you want to make. 8 is a good number for this amount of dough. Stretch out your divided pieces of dough, and then gently roll into long sausage shapes.
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Tear off a fistful of dough, roll it into a ball, then flatten it into a 4-inch round. Roll the dough around the end of the stick, so the edges will overlap. Put the dough end of the stick in the campfire. Try to find a hot area that is not actually burning. Cook, turning every so often, until the bread is dark on the outside and slides easily.
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Instructions. Put the flour into a large bowl, add the sugar and some of the milk. Sprinkle the yeast on top of the milk, mix in slightly and let activate. Add the remaining milk and start kneading the dough. When the dough starts to come together, add the salt and the oil. Knead for about 8 minutes.
Baking Frying Bread on an Open Fire Outside Stock Photo Image of
Step 4. Cook the dough. Use the embers of the fire and turn the dough regularly, at least once every five minutes. The campfire bread is OK to leave if you have a way to prop the sticks up so they don't fall into the embers. Just keep checking back regularly and turning the bread.
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Instructions. In a bowl, mix together the flour, baking powder, sugar and salt. Add olive oil and water and mix until the dough is smooth. Use immediately or chill in a fridge or cooler for up to one week for future use. When ready, portion the dough into 12 equally sized balls.
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Step #3 Add wet ingredients. Add the liquid a little at a time and stir the mixture. Eventually it will form a soft, slightly sticky dough. Knead the dough for a short time in the bowl (if it is too sticky add a bit more flour). The final consistency should be slightly softer than playdough.
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Start preparing campfire Dutch oven bread by measuring out flour, yeast, and salt into a mixing bowl. Combine the ingredients together, then start slowly pouring in warm water. As you pour in warm water, use your hands to mix the liquid into the dry ingredients. Keep pouring and mixing, and you'll find that the dough starts to form.
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Peel the end of a stick to create a smooth, clean surface for cooking. 5. Take a golf-ball sized pinch of dough and roll into a snake shape. 6. Wrap the dough snake tightly around the peeled end of the stick. 7. Cook over an open fire, turning slightly to cook evenly on all sides. 8.
