Open Fire Bread Recipes

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.

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.

OPEN FIRE BREAD

Steps:

• In a bowl, combine yeast, honey and 2/3 cup water; mix well. Let stand 5 minutes. Add salt, oil, remaining water and 6 cups flour; mix well. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. (Dough will be soft and slightly sticky.) Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. On a heavily floured surface, roll out dough to 3/4-in. thickness. Cut into 4x1-in. strips with a pizza cutter; sprinkle with flour. Place on a floured baking sheet. Let rise until doubled, about 25-30 minutes. Place strips directly on grill. Grill, uncovered, over medium-hot heat until golden brown, about 6-8 minutes, turning often.