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RV Caravan Tours:
A Teardrop Adventure
- by Teri Fahrendorf
24 DAYS ON THE ROAD - Recipe 3
CAMP
BREAD
(Modified from Elizabeth David's English Bread & Yeast Cookery ©
1982)
Makes a small loaf for 2-3 people
The basic recipe for
the bread is:
3 cups of dry stuff
2 tsp salt
½ tsp dried yeast
Then add 1 cup of
liquid (we used water)
Get a one-cup measure,
start filling it with dry stuff, and when you get near the top, level
it off with unbleached white flour.
POTATO-PEPPER-ONION BREAD
(I made this recipe up, but wrote it down for reference.)
2 Tbsp dried bell
peppers (from health food store)
(Pulverize dried bell peppers in the blender)
¼+ tsp fresh cracked pepper
½ cup mashed potato flakes
¼ cup dried chopped onion
¼ cup gluten flour (from health food store bin)
Enough unbleached white flour to add up to 3 cups total dry stuff
(a little less than 2 cups flour)
2 tsp sea salt
½ tsp dried yeast
ROASTY-ROSEMARY-RYE BREAD
(I made this recipe up too. It is easy to experiment with bread.)
¼ cup cracked
rye
½ cup dark rye flour
1 tsp chocolate malt (from brewery or homebrew shop)
1 tsp dried rosemary
(Pulverize chocolate malt and rosemary in the blender together)
2 Tbsp mashed potato flakes
¼ cup gluten flour
Enough unbleached white flour to make up 3 cups of dry stuff
(a little more than 2 cups of flour)
2 tsp sea salt
½ tsp dried yeast
AT CAMP:
We used a 10-inch
Dutch oven with legs. Get a pie pan (I used a Baker's Square aluminum
pie pan) that fits inside. Put three aluminum washers under the pie pan
to lift it off the bottom of the Dutch oven. Be sure you have some oven
mitts, long tongs for moving coals, and make a sturdy lid-lifter from
a coat hanger.
Put dry bread mix
into a 6- or 8-cup bowl. Mix in one cup of water or other liquid. Beer
works fine if it is not cold from the cooler. Knead until tough and springy.
Cover and put aside for ½ hour. Then knead again. Add plain unbleached
flour if too sticky. Form into a ball, pushing edges underneath.
Oil the pie pan and
the bread dough with olive oil. Arrange dough ball in pie pan, in the
Dutch oven. Put lid on and let rise all day.
That evening, make
about 15-20 charcoal briquettes. Clear a place on the ground where nobody
will step. Place 1/3 of coals on the ground, and 2/3 of coals on the lid
of the Dutch oven. Place Dutch oven over the ground coals. Set timer for
½ hour. Check the bread when timer rings. If bread is dark or done,
use less coals next time. If bread takes 45 minutes, you used the perfect
amount of coals. If bread takes longer than 45 minutes, use more coals
next time. When done, be sure to pour water on the ground where the coals
were. Fire can burn through the root systems of trees. Pour enough water
on and around the spot until it stops steaming.
Bon Appetìt!
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