* 2 CUPS SOURDOUGH STARTER
* 2 CUPS LUKEWARM WATER (POTATO, RICE OR MACARONI WATER if POSSIBLE)
* 1/3 TO 1/2 CUP SUGAR
* 1 TBSP SALT
* 3 TBSP SALAD OIL or BUTTER
* 1 PACKAGE YEAST
* 7-9 CUPS FLOUR
Makes two large loaves
Begin the night before by mixing the starter with 2 cups each of flour and water. Mix well, cover and let sit in a warm place overnight.
In the morning take 2 cups sourdough starter from mixture. Pour the remaining sourdough into your starter crock and refrigerate.
Mix the starter with the water, sugar, salt and oil. Add yeast (bread will rise without yeast but it takes forever). Add flour to make a medium soft, but not sticky dough. Knead well, until smooth and elastic. (6-8 minutes)
For more sour bread; add required water and 2-3 cups flour to bread starter and allow to work an additional 4-12 hours then add remaining ingredients and knead as above.
Place in lightly greased bowl, turning once to grease surface. Cover, let double (about 1 hour) in a warm place. Punch down and let raise again (Second raise can be skipped to shorten time). Punch down, knead it lightly, and cut into 2 pieces.
To bake in a 12-inch dutch oven, form each piece:
* Into a round loaf, place in a lightly greased oven, slice the top several times and allow to raise again. Pre-heat lid and bake with heat top and bottom for 15-20 minutes, remove half of bottom heat and continue baking 20-30 minutes, or until browned and done. Cool on wire rack.
OR
* Cut each piece into three strips, roll. Braid the three strips, seal the ends and place in lightly greased 12-inch oven and allow to raise again. Bake as for round loaves. Both loaves can be baked in a 14-inch oven.
To bake at home: Shape each piece into a loaf, and place each into a standard 9-inch greased bread pan. Cover and let raise again. Bake in a preheated 350 F oven for 35 to 45 minutes or until browned and done.';
http://www.ccsynthetics.com/home/recipe.…Bread recipes and instructions wanted for cast iron camp oven?
Look up Sheepherder Bread. They made it cast iron Dutch Ovens. A real Dutch oven has small legs so it will stand up in the fire and a lid with a rim around it so that you can put hot coals on top without having ashes fall into the inside. The big trick is getting the fire right and properly judging the time. If you want to be totally authentic, you will need a sourdough starter. You can use yeast but it won't be sour.
If you are ever in Bishop, CA go to Schats Bakery. They have duplicated it and sell tons.Bread recipes and instructions wanted for cast iron camp oven?
You can use any bread recipe available. They'll all work, using a dutch oven is almost like using your oven at home. You just need a little practice to get the heat right.
How many do you want? I've written 3 books on camp Dutch oven cooking. Here are several from my books.
Dave’s Sourdough Beer Bread
';Diabetic Cast Iron Covered wagon Cookin''; by David Herzog
1 cup whole wheat flour
2 cups all purpose flour
1 cup sourdough starter, room temperature
3 Tbs. honey, or sugar if honey is not handy, can substitute same amount of Splenda®
1 tsp. baking powder
½ tsp. baking soda
½ tsp. kosher salt
1 cup warm beer, the darker the more flavor
½ cup butter, melted
1 tsp. granulated garlic, optional
Add the honey or sugar to the sourdough starter, set aside for 30 minutes. In a medium bowl combine flours, soda, powder, and salt, stir well to incorporate well. Add sourdough starter and beer. Stir until just moistened. Pour dough into a greased 10” deep Dutch oven. Cover and let rest 10 minutes. Add garlic to melted butter if you like then pour over the dough at the end of the 10 minutes. Bake at 350° for 30 to 35 minutes. Remove from heat and let rest 10 more minutes before turning out onto a cooling rack. Let cool completely before serving.
Serves 6 to 8
Sourdough Biscuits
Diabetic Cast Iron Covered Wagon Cookin''; by David Herzog
½ cup sourdough starter
1 cup milk
2 ½ cups unsifted flour, divided
¾ tsp. kosher salt
1 Tbs. sugar
1 tsp. baking powder
½ tsp. baking soda
Bacon fat, Crisco, or butter
In a large bowl, mix starter, milk and 1 cup flour together. Cover and let rest in a warm draft free place for at least 2 hours. Sift together remaining flour, salt, sugar, baking powder and soda, sift on top of liquid mixture. Work into dough, kneading 4 to 6 times on a floured board. Pat out to ½” thick and cut out biscuits using a small can or biscuit cutter. You can also just pinch off dough and roll into balls. Dip each biscuit into melted fat of your choice. Place biscuits close together in a 10” (preferred) or 12” Dutch oven, cover and let rise for 1 to 1 ½ hours. Bake at 375° for about 25 minutes.
Serves 4 to 6
Sourdough Parmesan Rolls
';Cast Iron Covered Wagon Cookin''; by David Herzog
1 Tbs. yeast (1 packet)
¼ cup sugar
1 cup tepid water (100°)
1 cup sourdough starter
1 Tbs. dried minced onion
1 cube butter, room temperature ( ½ cup)
1 ½ tsp. kosher salt
½ tsp. onion salt
3 large eggs, room temperature
5 to 6 cups flour
1/3 cup powdered milk, or non-flavored coffee creamer
1 cube butter, melted ( ½ cup)
¼ cup fresh chives, minced
¼ cup green onions, minced
½ cup parmesan cheese, grated
In a large bowl, mix yeast, sugar and1/4 cup tepid water, stir to dissolve yeast, cover and let rest 20 minutes to activate yeast. In a small separate bowl combine remaining water and dried onion to rehydrate. When yeast is foamy, add onions and water, starter, kosher salt and onion salt, soft butter and eggs; mix well. In another bowl combine powdered milk and 2 cups flour. Add flour mixture to batter and stir well; add 1 cup flour at a time until a soft workable dough is obtained. Cover, and place in a warm place until doubled in size. Punch dough down and shape into rolls. Dip each roll into melted butter then dip in green onions and chives together, then dip in parmesan cheese. Place rolls in a 14” Dutch oven toppings on top. Cover oven and set in a warm place until rolls are doubled in size. Bake 15 to 20 minutes at 350°; 9 coals under and 17 on top. Serves 8 to 12
Pecan Corn Bread
Lonestar Dutch oven Society
¼ c. shortening or bacon fat
2 c. flour
1 ½ c. cornmeal
1 tsp. cumin seed
2 tsp. baking powder
½ tsp. salt
1 1/3 c. pecans, chopped
1 tsp. Cajun seasoning
2 c. milk
2 large eggs
4 Tbs. brown sugar
Honey
Put shortening in a 10” Dutch oven and preheat the oven
while melting the shortening. In a large mixing bowl, combine all of the dry ingredients but the brown sugar. In a medium bowl whisk the milk, eggs and brown sugar until well mixed and the sugar is dissolved. Remove the oven from coals and tilt oven to coat the inside to coat the inside with liquefied shortening. Mix the wet mixture with the dry until well blended, mix well. Add the liquefied shortening to the batter and mix well.
Pour the batter into the Dutch oven and bake at 400o for 30 minutes. Remove lid, check for doneness by inserting a stick into the center. The stick will be clean when done. When done, remove from bottom heat. Drizzle the top of the bread with honey. Let sit for 10 to 15 minutes, serve with butter.
NOTE: Dust the bread with a little more Cajun seasoning
for an eye opening tang.
Dave’s Jalapeno, Garlic, and Cheddar Sourdough Bread
';Cast Iron Covered Wagon Cookin''; by David Herzog
Dissolve 1 pkg. dry yeast in ¼ c. warm water (110o to 115o). Stir in 1 tsp. sugar and let sit for 15 minutes. Mix in 1 egg, ¼ c. vegetable oil, ½ c. warm water (110o to 115o), 1 tsp. salt, and 1/3 c. sugar. Add 1 c. sourdough starter, mix well and add 2 c. flour. Blend well. Add 1 ½ c. more flour, 2 Tbs. diced jalapeno pepper, 2 Tbs. minced garlic, and ½ c. finely grated Colby Jack cheese.
Turn out on a floured board and knead 10 to 15 times. Add more flour if dough is sticky. Oil the sides and lid of a 12”, deep Dutch oven. Warm the oven and place the dough in the oven and let double in size. Punch down and knead again, place back in Dutch oven and double in size. Bake at 350o for 25 to 30 minutes.
Use 4-6 briquettes under bottom and 16-18 on top.
go to Lodge.com and look at the recipes they suggest.
The Lodge Company is located in TN
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