Camp Bread Recipes

CAMP BREAD

Steps:

• In an electric mixer with a dough hook, add flour, olive oil, kosher salt, and black pepper. Turn on mixer to medium speed.
• Stir yeast into warm water. Pour into flour mixture and mix until dough looks smooth.
• Remove dough from mixer and place on floured surface. Gently knead for 1 minute.
• Add finely chopped fresh herbs or chiles, if desired.
• Cut dough into four equal parts. Wrap tightly with plastic wrap; refrigerate for at least 1 hour.
• Unwrap dough and place on well-floured surface. Dust dough with flour and flatten dough with hands.
• Let dough rest for about 10 minutes then stretch (as if it were pizza dough) pulling the dough out.
• Shape into rectangles then brush with olive oil; season with salt and pepper.
• On a medium hot grill, cook bread for 3 to 4 minutes per side. For citrus flavor, squeeze freshly squeezed lemon or lime juice over dough while it's grilling.
• Serve immediately.

NO-KNEAD BREAD OR CAMP FIRE BREAD RECIPE - (3.6/5)

Steps:

• Mix 4 ingredients till combined. Cover with foil and let sit in a warm place for 12 - 18 hours. Preheat oven to 450ºF. when ready to bake. Place cast iron pot in the oven to warm for 30 minutes. (Can use a nice pot like Le Creuset or just your average rusty dutch oven, minus rust!) While the pot is warming, dump your dough out onto a heavily floured surface. While it has been sitting, it has been turning into a wet, bubbly goo. (I may add other ingredients at this point. I use 1/2 chopped, sauteed onion, 2-3 cloves garlic, 1-2 Tablespoons olive oil and 1 heaping Tablespoon Rosemary. Yummy) So dump it out and dust it with flour. Turn it over a couple times just so it forms into a ball. Cover with a towel and let sit for up to 2 hours, or until you pot is heated. Then place the ball of dough into the pot. Cover with lid and bake at 450)F. for 30 minutes. Remove lid and bake for an additional 15 minutes. The bread should sound hollow when tapped.

CAMPFIRE DUTCH OVEN BREAD RECIPE - (4.7/5)

Steps:

• Directions For Making The Dough: Combine all the ingredients and mix or knead into a soft dough Place into a greased metal bowl and let it rise for an hour, somewhere warm. After the rise punch it down a bit and form it into a ball. Cover the dough ball with a greased piece of plastic wrap. Start pre-heating the Dutch Oven....pre-heating the oven is THE most important part. After a 30 minute give the dough ball a few slashes with a sharp knife and put it into the Dutch Oven. Off To The Dutch Oven: Pre oil the Dutch Oven with a about 1/2 Tbs of olive oil. Place dough into the Dutch Oven on a piece of parchment paper. Keeping An Eye On It: Rotate the DO and the lid a 1/4 turn every 15 minutes. Checked the status of the coals and each time the DO is turned and add coals as needed. Regular bread baking takes about 35 minutes in a standard oven but in the DO it takes the better part of 90 minutes. When bread reaches 200 degrees as measured with a thermometer, it should be done. How to clean cast iron without water: Cut a raw potato in half or lengthwise, depending on the size of your skillet. Larger skillets may require you to cut the potato lengthwise for more surface area. This method of cleaning your cast iron pots and pans works great for tackling rust. Apply a thin layer of baking soda to the bottom of your potato. The baking soda is both a slight abrasive and a light but effective cleaner. Baking soda is renowned as a natural cleaning ingredient. Scrub the skillet with the potato and baking soda, taking extra care to clean the problem areas. Scrub the bottom of the pan, as well, as the sides. If the potato gets too slick, simply cut a slice off of it and apply another coating of baking soda. Season your pan after cleaning. You'll probably need to re-season your pan after cleaning it with a potato and baking soda.

COW CAMP PAN BREAD (R HANGING LAZY A) ROBERT H. ARPS

Steps:

• You mix all of the dry ingredients together. Divide equally between two large ziplock bags. Now you have two batches.Take 1 tbsp mix and spread across a board.
• Pour lukewarm water in the zip lock bag, a little at a time.
• Close bag and knead, add a little more water, knead, add the rest of the water and knead.
• Turn out on board and pat or roll until about 1/4 inch high to 1/2 inch high.Pat some mix on top of dough if it gets too sticky or plain flour.
• Heat 2 tblsp. shortening or bacon grease in large cast iron frying pan over the heat, a grate over a campfire, a stove burner, or propane grill.
• You can plop the entire circle in the hot pan if you don't want to cut wedges before it is cooked. Make sure you don't burn it on the bottom. Remember this makes two batches.
• Cutting the wedges of dough first fries the wedges a little more and you have a more crispy texture on the sides and bottoms when flipped over.
• On the trail, you would sharpen a stick, cut the circle in 8 to 10 wedges. Off the trail, use a knife or dental floss. Lift off with a spatula, fry 4 to 5 wedges at a time and flip over until lightly brown.
• Note: Use 1/2 of each salt in the recipe if you want to use less salt or salt substitute.