bread recipe

[luckyone]

has any one got a good camp oven bread recipe thanks in advance

[el_carpo]

Hi luckyone,

A real simple bread to make is called "Cuban bread." There should be loads of recipes for it on the net. Few ingredients (yeast, flour, sugar, flour, water, salt, oil and optional poppy or sesame seeds sprinkled on top), easy preparation, tastes pretty darn good too. I slice mine and pan fry it in a little olive oil, garlic, and spices. Good for sandwiches.

[GBC]

Woolies sells individual bread sachets ready to go with instructions - works a treat and no guesswork required.

Good bread takes time though - make the dough - cover for 40 mins - knock it back - cover for 40 mins - then cook it.

[freefish]

As a retired baker agree that bought premix is the easiest way to go. Main secret is to knead thoroughly, up to 20 minutes. Just about anything can be added i.e. onion, herbs, bacon, cheese etc. For softer bread add any cooking oil. For crusty bread omit the oil & add semolina. Make on milk instead of water for something different. Possibilities are endless but the main thing is the thorough kneading & the intermediate proofing. Bill

[NormC]

Agreed on the pre mixes. I use one I get from Woolies. Don't remember the name, but comes in a yellow box and has the word Kitchen in the name. Main advantage is that it is in pre measured satchels, so no measuring required. Available in white, hwolemeal and grain. They are all great.

Kneeding (particularly the first kneed) and rising are the main issues. If it is a bit cool and we have been for a drive, I open the bonet and put the bread on the intercooler to rise. Allow plenty of time (about an hour) for each rising.

Other than than that, don't get the camp oven too hot. Cooking too fast will stuff it up no end (burnt outside, and doughy inside), but cooking a bit slow seems to have no detremental effect. I think my instructions say to cook for 45 mins, but I have cooked for well over an hour a couple of times with low heat and it turns out great. Only ones I have stuffed is in the early days when I cooked to fast.

I used to use a trivet on the bottom, but now that I 've reduced the heat, I just put it on the bottom of the camp oven.

With bought bread, we normally take 2 or 3 days to use a loaf. When I cook it, it lasts less than a day often one meal). That's a good sign.

Go for it, once you get tyhe hang of it, you will be looking for every opportunity do bake your own.

[luckyone]

Thanks guys sounds all to easy,but we will see ican almost taste it nowmmmmmmm

[Derek_Bullock]

Hi

For the convenience when camping you cant beat the bread mixes in individual packets you get from the supermarket. They come complete with a little sachet of yeast and are the bees knees. Just follow the instructions on the packet. They usually come in packs of four

Any baker will tell you that one of the key things with bread is to prepare it in a warm place and make sure you have a nice warm moist place to let it rise between kneads. The best place to let your bread rise is in your vehicle. Even in winter the inside of the car will get nice and warm. I always use a stainless steel bowl and put a damp tea towel over it.

Here is a pic of a small loaf and a few bread rolls.


Derek

[Derek_Bullock]

A neat Cob loaf. These are great for hollowing out and stuffing with meat and vegies then popping back in the camp oven.


Derek

[Chimo]

Hi Freefish

Off the subject a little but I wonder if you can add some detail to your milk suggestion.

We have been baking our bread (3 large loaves at a time, in the oven) at home for approx 30 yrs now with 2/3rds from wheat we grind into wholemeal flour and 1/3 bought white flour less 6 oz which we replace with gluten. Oil and butter are used to give a soft loaf and to enhance keeping quality. ie bread soft and no mould after a week in the pantry.

Q how much of the 2lb 4oz water for the three loaves would you replace with milk as per your suggestion above?

Thanks

Cheers

Chimo GOM; but hard to be on a beautiful day like today on the GC.