Sunday, Jun 26, 2005 at 09:12
I have to agree with some of the above, mixing the flour with either lemonade or beer seems to make it lighter. If you have a bottle of oil with you tip in a tablespoon (in the old days you would have rubbed in the butter). Dare I suggest you
test at
home in the oven a recipe to get the flour liquid ratio for the size you want to make sorted out and use the "trivett" when camping to save the bottom being burnt. If you wanted it for dessert use lemonade and a cup of mixed dried fruit or sultanas. I made the beer recipe that came with the Cobb and found it toasted really
well the next day and the suggestion for that was you could add sliced olives or sundried tomatoes to make it more savoury. I have a packet of
scone mix here that I havent tested yet and I am sure you would get a good result with one of these, but it looks a small quantity with one packet, you just add l small cup of milk to 375g of flour for a damper. Nothing beats the smell of hot damper or bread. I did a search for you:
4 cups of self-raising flour
a pinch of salt
50 grams of butter – melted
1 stubby of beer
1 bread tin
Method:
Preheat oven to 210C.
In a large bowl sift the self-raising flour and make a
well. Into the
well add the melted butter, beer and salt. Gently mix the batter and knead to smooth dough. Place dough into a pre greased and floured bread tin and bake for 20 minutes or until cooked. Remove from oven and cool on a wire rack. Reserve for later use and slice as required.
Serving Suggestion: This is excellent as a bruschetta (to put toppings on, for example, tomato relish, spinach and fetta cheese). It is also great to serve with dips – fresh out of the oven or toasted, and great as a crouton for hearty winter soups.
Here is a smaller one, as I said I would just put in some fresh oil rather than muck around cutting in the butter:
This bread made by bush settlers may be baked on the open fire or in a regular oven. As is typical of hand-me-down
recipes, there are as many versions as there are bush babies. One recipe we read says to use beer instead of milk, then wrap the dough around a stick and
cook over an open fire.
2 cups self-rising flour
1/2 teaspoon salt
2 teaspoons sugar
3 tablespoons butter
1 cup milk
Mix the flour, salt and sugar together in a bowl. Cut in the butter until fine crumbs form. Add milk to make a soft dough. Knead lightly on floured board until smooth. Shape into round loaf, brush with milk, and bake in the coals of a burned down fire(no actual flames). for 30 to 40 minutes, or until the loaf makes a hollow sound when tapped. 'Alfoil ' or a
camp oven can be used for cooking or simply place directly in the coals and clean
well before eating.
Have fun, Carolyn
AnswerID:
117497