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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I love to make these out camping. After the meal I store leftovers in a zip-lock bag for breakfast (toasted on the grill with butter) or for lunch as rolls for sandwiches. Ingredients:
1 package dry yeast |
1 tablespoon sugar |
1/2 teaspoon salt |
1 egg |
3 tablespoons margarine or 3 tablespoons oil |
1 cup warm milk |
2 1/2-3 cups flour |
Directions:
1. In large bowl dissolve sugar in the milk.
2. Sprinkle yeast over top of the milk.
3. Add remaining ingredients, using only 1 1/2 cup of flour.
4. Beat until smooth.
5. Continue mixing with hands adding flour to make a soft dough.
6. Cover and let raise until doubled.
7. I look for a sunny spot on the picnic table so that it will raise quicker.
8. Form into balls and place in a lightly oiled Pot.
9. Let raise until doubled.
10. Bake at 350 degrees for 25 to 30 minutes.
11. For Dutch Oven users: About 6 or 8 coals on the bottom and 13 to 14 on top.
12. I rotate the lid and oven a 1/4 turn every 10 to 15 minutes to insure even cooking.
13. Do not be afraid to peak.
14. Cooler days may take a little longer and warmer days may not take as long.
15. Watch for the bread to pull away from the sides slightly and a nice light golden brown color on top.
16. Don't burn!
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