1999 Teardrop
Adventure - Recipe 3
by
Teri Fahrendorf
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!
The story is 16 short pages total. You can jump to other sections of the story here:
Page
1 - Departure
Page 2 - Washington
Page 3 - Idaho
Page
4 - Glacier
Page 5 - Montana
Page
6 - Yellowstone
Page 7 - Tetons
Page
8 - Denver
Page 9 - Colorado
Page
10 - Utah
Page 11 - Idaho Again
Page
12 - Wild Horses
Page 13 - Oregon
Page 14 - Enterprise
Page
15 - Lovely Drive
Page 16 - Home Again
And here are some recipes: