Damper-Bread

just off the top of my head, I think it might be ok for damper but not for bread as the yeast probably wouldn't work after freezing. It would be good to just pull out a lump of dough and chuck it in the camp oven without all the other messing around though. Will watch with interest.

It'd be handy to know what Subway do as their bread roll's arrive frozen and uncooked.
I'd imagine a simple damper wouldn't be too much of a problem.

Geoff.

LOL - this is what I do every time we camp, mostly because it is fun and yummy.

I make up a batch of dough in the bread machine at home (can use receipe in book that comes with machine, or bread mix from shop!). The machine has a dough only setting, or if you don't have a machine, you can always mix it up at home using a bread mix from the supermarket. I then divide it into 3 and freeze each portion in a snaplock bag.

When we go away, a few go into the fridge, and each evening I remove one from the fridge, by morning it is defrosted and I give it a quick knead, and put in a tin near the fire to prove for an hour of so, while I cook breakfast. Then when we have nice coals, I put it in the campoven, with lots of coals on top and under (need to be pretty hot). After about 40 mins you have lovely hot bread for morning tea, and then fresh bread for lunch!

I also make damper using SR Flour, sugar and milk, or if feeling lazy use a packet of scone mix from the supermarket.

Hope this helps - Jo