Post by Adona Mara on Sept 13, 2008 13:17:37 GMT -5
Excerpted from The Backwoodsman Vol. 29 No. 5 Sept./Oct. 2008
www.backwoodsmanmag.com
When a bunch of grown men get together and buy supplies to go on an extended hunting or fishing trip, it seems the bread they bring is often an afterthought. The standard fare is plain thin sliced white bread. Sometimes someone sticks in some thick sliced plain white bread and a real thoughtful bunch will get a loaf of thin sliced wheat bread.
None of these are very good to accompany a good meal. Everyone likes fresh baked bread but no one wants to go to the trouble to make it, and few know a recipe by heart, so here is a simple bread you really can't mess up and takes next to no work, as you do not knead the dough. It comes out tasting like some of the best sourdough bread you ever had. Here are the ingredients which are so easy you can remember them:
6 cups of flour
1 teaspoon of active dry yeast
2 teaspoons of salt
3 cups of room temperature water
Notice there is no oil or sugar, just flour, yeast, salt and water. Mix the yeast in the water. Stir the salt in the flour. Pour water into flour and stir with a spoon. This will be sloppy, stringy wet dough. It kind of looks like you are making drop biscuits. Cover this with a cloth and let sit on the counter for 12-24 hours. I have usd it in as little as 8 hours, but it is better to wait.
When the mixture has set for at least 8 hours, roll out into a greased cooking bowl or crock. The bread cooks better in a glass or ceramic dish and does not do well in a pan. [Note: a good Pyrex glass bowl or a well-cleaned "flower pot*" works very well.] I dust the mixture with flour lightly so I can roll it into the dish. It is very soft, sticky dough and cannot be picked up. Once in a baking dish, I let it sit for 1 hour before baking. Bake at 35 degrees for approximately 45 minutes or until golden brown. ... Butter and enjoy.
*To use a flower pot, scrub out a new pot -- medium size -- very well and season with cooking oil. Before you put in the dough, place a piece of baking parchment cut in a circle in the bottom of the pot to cover the drainage hole at the bottom.
www.backwoodsmanmag.com
When a bunch of grown men get together and buy supplies to go on an extended hunting or fishing trip, it seems the bread they bring is often an afterthought. The standard fare is plain thin sliced white bread. Sometimes someone sticks in some thick sliced plain white bread and a real thoughtful bunch will get a loaf of thin sliced wheat bread.
None of these are very good to accompany a good meal. Everyone likes fresh baked bread but no one wants to go to the trouble to make it, and few know a recipe by heart, so here is a simple bread you really can't mess up and takes next to no work, as you do not knead the dough. It comes out tasting like some of the best sourdough bread you ever had. Here are the ingredients which are so easy you can remember them:
6 cups of flour
1 teaspoon of active dry yeast
2 teaspoons of salt
3 cups of room temperature water
Notice there is no oil or sugar, just flour, yeast, salt and water. Mix the yeast in the water. Stir the salt in the flour. Pour water into flour and stir with a spoon. This will be sloppy, stringy wet dough. It kind of looks like you are making drop biscuits. Cover this with a cloth and let sit on the counter for 12-24 hours. I have usd it in as little as 8 hours, but it is better to wait.
When the mixture has set for at least 8 hours, roll out into a greased cooking bowl or crock. The bread cooks better in a glass or ceramic dish and does not do well in a pan. [Note: a good Pyrex glass bowl or a well-cleaned "flower pot*" works very well.] I dust the mixture with flour lightly so I can roll it into the dish. It is very soft, sticky dough and cannot be picked up. Once in a baking dish, I let it sit for 1 hour before baking. Bake at 35 degrees for approximately 45 minutes or until golden brown. ... Butter and enjoy.
*To use a flower pot, scrub out a new pot -- medium size -- very well and season with cooking oil. Before you put in the dough, place a piece of baking parchment cut in a circle in the bottom of the pot to cover the drainage hole at the bottom.