This recipe is out of a school cookbook. So I thought maybe a good one for camp oven.
- 2 teaspoons dried yeast
- 1 tablespoon sugar
- 2/3 cup warm water
- 2 cups of wallaby or good bread flour
- 1 teaspoon salt
- 2 tablespoons skim milk powder
- 1 tablespoon butter cubed
- 1 egg ( 60 gram) beaten
- Bread Glaze 1 egg white
- 1 tablespoon water
- 2 teaspoons sesame or poppy seeds
● You will need large bowl & 12 inch camp oven. Pastry brush & egg beater
1. Mix yeast with sugar & water. Cover & allow to stand until frothy. About 10 minutes.
2. Mix flour,salt & milk powder in large bowl. Rub in butter with fingers.
3. Make a well & pour in yeast mixture & beaten egg. Mix into a soft dough using wooden spoon . You can add 1 - 2 of water if required. I added 1.
4. Turn onto a lightly floured smooth surface & knead until dough is smooth & elastic.
5. Return dough to mixing bowl, cover with teatowel & prove in a warm place until doubled in size. About 30 - 50 minutes.
6. Grease your camp oven & place in sun or warm it up a little beside fire. Not hot!
7. Poke down dough with fingers & knead . Divide into roughly 8 - 10 pieces. 8 pieces is better. Shape into a ball stretching dough under.
8. Place in greased & slightly warm camp oven. Pop lid on & place in the sun & second prove of dough rolls for around 10 - 15 minutes
9. Heat up heatbeads ( 28) or have coals ready.
10. Make bread glaze - beat egg white, add water. Brush on rolls & sprinkle with seeds.
11. Use 7 heat beads under camp oven - 21 on the lid around outside edge.
This should give you a temperature of around 200 deg. Bake for 15 minutes. Check quickly. Reduce heat slightly to 6 under & 19 on lid. Continue cooking for further 10 - 15 minutes. Rolls should sound hollow when tapped with your finger.
Take rolls out & cool on rack. Really good when still a little warm.
Recipe and Pics Courtesy Lisa Turner