Baking bread in cast iron bake pot. Any idea how?
Posted 24 August 2014 - 06:36 AM
Posted 24 August 2014 - 01:19 PM
When we camped out on the Pans in Botswana our guide made a simple corn/beer bread. That way there was no yeast to baby. He just mixed up the batter, closed the lid of the cast iron dutch over and buried it in the coals.
However - I did find this site - looks interesting -
Posted 24 August 2014 - 03:15 PM
How about baking it in a termite mound? Serious suggestion, have a look in this topic.
BTW @pals there seems to be a problem with your avatar pic - can I help you upload another one?
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Posted 05 September 2014 - 02:23 PM
This mixture can be baked as a single bread on a grid or on some tin foil, or it can be divided into small pieces which are individually baked on a grid or griddle plate. Ideally the dough should be cooled in a freezer before baking, as it is then less likely to run through the holes in the grid, but if that is not available, start baking on tin foil.
This stuff is wonderful with garlic butter, and devine with mushroom sauce, and is called Roosterbrood.
There are also many different recipes for bread baked in cast-iron pots, google "Potbrood" and also "bierbrood"...
Edited by Peter Connan, 05 September 2014 - 02:26 PM.
Posted 31 May 2015 - 11:55 PM
Try googling "campfire dutch oven bread" or simply "campfire bread".
Posted 01 June 2015 - 12:59 AM
Make sure the fire isn't too hot! And if you do use yeast, and have to give bread the time to rise, make sure monkeys can't get to it.