Danish Bonfire Bread Recipes

BREAD BAKED OVER THE BONFIRE (DANISH 'SNOBROED')

Steps:

• In a big mixing bowl mix water and yeast. Let stand for 5 minute Stir until yeast is disolved.
• Add salt.
• Add flour a bit at a time. When dough becomes to heavy to stir, move to table and knead dough as long as you like. The consistency of the dough should not be sticky and should not be too dry. Once you can 'play ball' from hand to hand with the dough it should be fine. I make this also in a Kitchen Aid mixer which works well.
• Let rise for 30 min in warm place, cover with tea towel.
• Divide dough in 8 equal balls. Roll the balls into a long string, approx 15 inches long. Starting at top of stick wind the dough around the stick, making sure that the dough is connected and no bare spots show.
• Optional - first place hot dogs on stick and wrap the dough around hotdog from top to bottom making sure to fully cover hotdog. Same can be done with slice of ham.
• Cook over fire for approx 15 min or until bread has risen, is golden and sound hollow when you knock on it. Also, once it slides off easily it is usually done.
• You can now add ketchup, cheese, mustard down the middle hole.

CHEESY BONFIRE BREAD

Steps:

• Heat oven to 190C/170C fan/gas 5. Sift the dry ingredients into a large bowl and make a large well in the middle. Combine the melted butter and milk, then pour into the well. Mix to a soft dough.
• Dust the work surface with flour. Add most of the cheddar, 2 tbsp of the pumpkin seeds and the chopped peppers to the dough. Gently knead to combine on the floured surface. Divide into eight lumps and shape into rough rounds two finger-widths deep.
• Put the pieces side by side on a floured baking sheet, scatter the remaining cheddar and pumpkin seeds over the top and bake for 30 mins until golden brown and the cheese is bubbling. Cool on a wire rack and eat while warm. Can be frozen at this point. To reheat, wrap the bread tightly in foil and bake at 200C/180C fan/gas 6 for about 30 mins.