AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM

AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM
https://www.aussiecampovenforum.com/cgi-bin/yabb2/YaBB.pl Camp Oven & Outdoor Cooking >> Online Camp Oven Cooking Competition >> Bread & Damper 09 - Cooking Competition https://www.aussiecampovenforum.com/cgi-bin/yabb2/YaBB.pl?num=1241340901 Message started by Derek on May 3^rd, 2009 at 6:55pm

Title: Bread & Damper 09 - Cooking Competition
Post by Derek on May 3^rd, 2009 at 6:55pm

Below are the five submissions received for our second competition.

This thread will remain locked until the judges have made their decision. I will then open it up for general discussion/comment.

NOTE: YOU MAY HAVE TO REFRESH YOUR BROWSER TO GET ALL THE PHOTOS TO OPEN

Derek

Title: Submission 1
Post by Derek on May 3^rd, 2009 at 7:11pm

EASTER DAMPER

INGREDIENTS

3 cups of SR Flour
2 pinches of Salt
2 tsp Cinnamon
3 tblsp Raw Sugar
2 tblsp Olive Oil or Canola
1/2 cup Sultanas
1 cup of warmed Milk

METHOD

Combine the sifted flour, salt, cinnamon and raw sugar in a bowl.
Add the sultanas and oil.
Add the warmed milk and combine into a sticky dough using a broad bladed butter knife.

Spinkle some flour on the base of a pre-heated 12" camp oven.
Place the dough on the CO base and return lid.
Using 6 heat beads under and 14 on the lid.
Allow 35 minutes to cook.
Test for readiness using a bamboo skewer.
Remove from the CO and taste off the bottom of the damper.

Serve with butter and or Golden Syrup.

Title: Submission 2
Post by Derek on May 3^rd, 2009 at 7:13pm

CHUBBLE BREAD

Ingredients

Sponge: 1 teaspoon dry yeast,½ cup warm water,¾ cup plain flour

Dough: 1 teaspoon dry yeast,1 cup warm water,3 teaspoons olive oil,Sponge (as above),3 ¼ - 3 ½ cups plain flour,2 teaspoons salt

Stuffs: 300 grams grated cheddar cheese, ¼ cup parmesan cheese, 1 bunch shallots thinly sliced, 1 bunch parsley finely chopped, 2 teaspoons salt, 2 teaspoons of garlic powder, 1 ½ teaspoons of dried oregano or basil, 1 teaspoon of red pepper flakes, 3 Tablespoons of Olive Oil

Sponge Sprinkle yeast over warm water in a large bowl, whisk it in and let stand until creamy, about 10 minutes. Stir in the flour, cover with plastic wrap and let rise until very bubbly and doubled, about 45 minutes.

Dough: Sprinkle yeast over the warm water in a small bowl, whisk it in and let stand until creamy about 5 – 10 minutes. Mix in olive oil, prepared sponge, flour and salt. Knead for about 10 minutes and then set aside in a warm place to double approximately 60 minutes.

Stuffs Meanwhile prepare and toss together all the stuffs in a large bowl, Coat the mixture with oil. Set aside until dough is doubled.
Put a coating of stuffs in an empty wide bowl.

Empty out bread dough onto a non-stick or lightly floured surface. Punch down and shape into a flat rectangle approx. 1-2cm thick. Using a pizza wheel or knife cut loaf into approx 2cm wide strips. They don’t need to be exact. Then cut ends the same size and put them into the stuffs bowl. Toss dough cubes into the stuffs mixture and gently coat them.
Add in more stuffs periodically so that they stay separate.
Divide mixure into two pie plates or into well greased large muffin tins.
Cover with plastic and leave for second rise in a warm area till doubled, about l hour.

While waiting for the last doubling start heat beads in readiness. I used 17 beads on top and 11 under for a cooking time of 20 minutes standing on a trivet inside the 12” Bedourie. The mixture made two batches.

Title: Submission 3
Post by Derek on May 3^rd, 2009 at 7:25pm

NO KNEAD HOT CROSS BUNS

DRY INGREDIENTS

3 1/3 cups or 500gms of flour *
2 ½ teaspoons of bread improver
2 ½ teaspoons of salt
3 tablespoons of sugar
3 teaspoons of dry active yeast
1 tablespoon of cinnamon
3 teaspoons of mixed spice
1 cup of sultanas
½ cup of currents
½ cup of mixed peel

LIQUID INGREDIENTS

500 ml of warm water*
1 sachet of instant porridge ( stir into water)*
1 table spoon cold pressed oil (olive will do)

FLOUR PASTE FOR CROSSES

½ cup of plain flour
2 teaspoons of sugar
1/3 of a cup of water approx.

GLAZE

1 egg beaten together with 1 tablespoon of water and 1 teaspoon of sugar.

METHOD

Mix all dry ingredients including fruit together in a bowl ( preferably plastic)
Make a well in the middle of mix and add ¾ of the liquid, stir the liquid before adding so the porridge doesn’t settle to the bottom.
Pour in the oil and mix the dough thoroughly, add enough of the remaining liquid to make a moist stiff dough.
Cover dough with cling wrap, to speed up rising fill sink or a bigger bowl with hand hot water and place bowl containing dough in water then leave to double in size. When camping the inside of a warm car works well.
When dough has doubled in size remove cling wrap and turn dough out onto a floured board and shape into a ball, divide dough into four equal parts, divide each quarter into 3 equal pieces. Shape each piece into a ball.
Starting with the first piece you shaped, shape once more into a ball by bringing outside edges into the centre expelling any stale CO2, place smooth side up on an oiled baking tray.
Brush on glaze, pipe on cross mix and allow to double in size.
Place in a pre heated camp oven at approx 220 degree and cook for 25- 30 mins.

NOTES

You must use Unbleached Stone Ground Flour made from hard wheat for this recipe or it WONT work. (Available health food shops)
Fresh good quality yeast is also important.
300ml of cold water mixed with 200ml of boiling water will give the correct temp to activate the yeast in this recipe.
Instant Porridge?? never heard of this stuff before. Found it at Coles. Uncle Tobys Oats quick sachets comes in a box of 10 sachets.
A wooden spoon or plastic spatula works fine for stirring , This recipe requires no kneading.
sitting the bowl of dough in warm water should reduce rising time to 45 mins or less.
To make cross mix blend flour water and sugar to a smooth past and pipe on. You may not need to use all the water.

Title: Submission 4
Post by Derek on May 3^rd, 2009 at 7:29pm

TOMATO, OLIVE & ROSEMARY FLAT BREAD

Serves 4
Preparation: 20mins (+ 10mins standing; 1 hour 5 mins rising time)
Cooking: 10mins
Heat 250C

INGREDIENTS

2 tspn (7g/1sachet) dried yeast
½ tspn caster sugar
185ml (¾ cup) lukewarm water
300g (2 cups) Lighthouse Special Purpose Bread & Pizza flour
1 tspn salt
Extra flour to dust
Olive oil, to grease
110g (½ cup) semi-dried tomatoes, coarsely chopped
55g (1/3 cup) mixed olives, pitted
2 tbspns fresh rosemary leaves
Flaked sea salt

METHOD

Combine the yeast, sugar & water in a small bowl. Set aside for 10mins or until foaming.
Sift flour & salt into a large bowl. Make a well in the centre.
Add the yeast mixture. Use a wooden spoon to mix until almost combined, then use your hands (floured) to mix until a soft dough forms. Turn onto a lightly floured surface & knead for 5mins or until smooth & elastic.
Brush a large clean bowl lightly with oil to grease. Place the dough in the bowl & cover loosely with plastic wrap. Set aside in a warm, draught-free place for 45mins or until doubled in size. Punch down the centre of the dough with your fist. Roll out the dough on a lightly floured surface until 1cm thick. Place the dough on the tray. Top with olives & rosemary and press into the dough.
Preheat the camp oven to 250C. Cover the bread loosely with plastic wrap. Set aside for 20mins or until doubled in thickness. Remove plastic wrap. Bake in camp oven 5mins. Then add tomatoes to top of bread and bake further 5mins or until golden brown. Sprinkle with sea salt. Serve with good quality dipping oil.

Title: Submission 5
Post by Derek on May 3^rd, 2009 at 7:34pm

CHEESE & SAGE DAMPER

INGREDIENTS

90g low fat cheddar cheese
2 cups wholemeal self raising flour
1/2 teaspoon paprika
1/2 teaspoon black pepper
1 teaspoon dried sage leaves
2-3 tablespoons of butter or margarine
1 cup of evaporated milk
3 teaspoons of evaporated milk
2 tablespoons of Parmesan cheese
2 teaspoons poppy seeds

METHOD

Grate cheese and mix with flour, paprika, pepper and sage.
Add butter to mixture with blend with your hands until crumbly.
Make a well in the mixture and add evaporated milk and mix with a spoon to form a soft dough.
On a lightly floured surface, kneed dough and shape into a 20cm round.
Place damper into a greased tin and cut through top of damper into 8 wedges.
Brush top with milk and sprinkle with Parmesan and poppy seeds.
Bake damper into a preheated camp oven at approx 180 degrees for 25-30 minutes.
Check with a skewer to ensure damper cooked through.
When slightly cooled , cut into wedges and serve.

Title: Re: Bread & Damper 09 - Cooking Competition
Post by Derek on May 5^th, 2009 at 7:52pm

Well folks the Judges have made their decision and here are the results

1st - Submission #3 - Saltbush Bill
2nd - Submission #2 - Carolyn^TM
3rd - Submission #4 - Sundryed
4th - Submission #1 - TBF
5th - Submission #5 - SteveM68.

Thank you to everyone who entered and congratulations Rory (Saltbush Bill) on being the winner of this round of the competition.

Saltbush Bill and Carolyn will be the judges of the next competition. Can you both talk to each other and decide on what the category will be.

Rory, I will arrange for your plaque to be made.

Title: Re: Bread & Damper 09 - Cooking Competition
Post by Mackerel Whisperer on May 5^th, 2009 at 8:08pm

[smiley=thumbsup.gif] [smiley=thumbsup.gif] [smiley=thumbsup.gif]
Well Done All, Superb entries. It was a tight decission! We had to use the points system to narrow it down.

Congratulations Rory & Carolyn. Outstanding!. Top notch camp oven tucker. Well Done!

Rory, Have ya got any of those hot cross buns left? I will be around. They look excellent mate.

Great Stuff everyone

Regards
Jono

Title: Re: Bread & Damper 09 - Cooking Competition
Post by skiproosel on May 5^th, 2009 at 8:12pm

Congratulations everyone, all of those entries are super & I wouldn't mind trying a bit of each one-good job Kemo sabe's

regards Skip [smiley=batman.gif]

Title: Re: Bread & Damper 09 - Cooking Competition
Post by poddy dodger on May 5^th, 2009 at 9:18pm

Congrats Rory. Gee, you're not just a pretty face. Will call in for morning tea the next time we're passing thru and that's a promise.

pd

Title: Re: Bread & Damper 09 - Cooking Competition
Post by Carolyn™ on May 5^th, 2009 at 9:35pm

Congratulations and well deserved Rory, I had the hot cross buns at a close No. 1. I was very pleased I wasnt a Judge!!!!! They all looked as if they would taste great and unfortunately thats left to our imagination on reading the ingredients.

There are quite a few of you that didnt put in an entry and are more than capable of matching or even bettering the entries. I think Dereks Plaque idea is great trophy and I hope that inspires more entries in the next one.

I personally am not competitive but its a good idea to get the grey matter working and trying something a little different and of course we have to work harder with photos etc with the lack of a taste and smell test.

I cant say I relish the idea of being a Judge but will do my best. I have been watching that new Chef Show and they are very tough!!!!

I will pm SBB and see what will be the next challenge.

Title: Re: Bread & Damper 09 - Cooking Competition
Post by TBF on May 5^th, 2009 at 11:18pm

Well done Rory.
Great photos mate.

So what's next?

Aart

Title: Re: Bread & Damper 09 - Cooking Competition
Post by Sundryed on May 6^th, 2009 at 6:39am

Well done Rory a superb entry, book me in for Easter next year.
Good one Carolyn and well done.
To the others we where out done by a class act. A top effort just the same.
Muzz

Title: Re: Bread & Damper 09 - Cooking Competition
Post by Saltbush Lil on May 6^th, 2009 at 8:20am

[smiley=hurray.gif]Congratulations to all of you.....they all look fantastic....shame we could'nt get to taste them all :(The hot cross buns were pretty good though...i did taste them ;D

Title: Re: Bread & Damper 09 - Cooking Competition
Post by Saltbush Bill on May 6^th, 2009 at 11:38am

Thanks for the kind comments folks.......all of the entries looked superb to me and any one of them would be a winner when camping.
I will definatly be trying out some of those other recipes in the future.
Carolyn and I have been in contact and will post details of the next comp asap.
Im not looking forward to being a judge........Its gunna be tough going with so many great entries to choose from.......but will give it my best shot.
Thanks again to Derek for the time he puts into this site and the comp.....as without him none of this would happen.
SBB

Title: Re: Bread & Damper 09 - Cooking Competition
Post by StevenM68 on May 6^th, 2009 at 1:40pm

Well done all

had some fun doing it myself and the damper was a treat. Lasted all of about 1 minute from coming out of the CO.

Looking forward to the next comp.

Title: Re: Bread & Damper 09 - Cooking Competition
Post by Michaelb on May 7^th, 2009 at 8:04am

OMG you guys are so good, I got so much to learn.

Title: Re: Bread & Damper 09 - Cooking Competition
Post by Kingsthorpe David on May 7^th, 2009 at 4:28pm

Michaelb wrote on May 7^th, 2009 at 8:04am:

OMG you guys are so good, I got so much to learn.

Same here.

KD and Beryl

Title: Re: Bread & Damper 09 - Cooking Competition
Post by Rolly66 on Sep 17^th, 2016 at 11:24pm

Some pretty flash stuff here :)

Title: Re: Bread & Damper 09 - Cooking Competition
Post by Kingbrown on Mar 6^th, 2017 at 11:07pm

I clicked this thread to find out what Rolly was talking about and apparently SBB won a bread and damper comp. What did you make SBB? I cant find any entry from you! I hope it was a damper ;D ;D ;D

Title: Re: Bread & Damper 09 - Cooking Competition
Post by Saltbush Bill on Mar 6^th, 2017 at 11:15pm

I don't do dirty old damper , you know that.
Ya not looking hard enough , photos of what I made on page 2 of this thread.

Title: Re: Bread & Damper 09 - Cooking Competition
Post by Kingbrown on Mar 6^th, 2017 at 11:32pm

Quote:

I don't do dirty old damper , you know that.

Yeah I kinda thought that was the answer, I am sure there is evidence somewhere that you have made a damper ;D The truth is out there I will keep digging ;D
But I seriously can not see any post from you just 5 of Dereks posts on page one and no pics on page two at all.

Title: Re: Bread & Damper 09 - Cooking Competition
Post by Saltbush Bill on Mar 6^th, 2017 at 11:53pm

The photos are there ...they are just slow to load...or were for me anyway.
Here are some photos of one of my better damper efforts to keep you amused while you wait for the other photos to load.

Title: Re: Bread & Damper 09 - Cooking Competition
Post by Kingbrown on Mar 7^th, 2017 at 5:28am

Quote:

Here are some photos of one of my better damper efforts to keep you amused

Better give it a drink it looks thirsty with its tongue hanging out ;D ;D

Title: Re: Bread & Damper 09 - Cooking Competition
Post by Kingbrown on Jun 13^th, 2018 at 10:39pm

Just had another look at your damper SBB. It only costs twenty bucks to come and see me do a demo of cooking damper at the Caravan show you know. Worth every cent in your case ;D ;D

Title: Re: Bread & Damper 09 - Cooking Competition
Post by TBF on Jun 14^th, 2018 at 8:35am

Kingbrown wrote on Jun 13^th, 2018 at 10:39pm:

Just had another look at your damper SBB. It only costs twenty bucks to come and see me do a demo of cooking damper at the Caravan show you know. Worth every cent in your case ;D ;D

So unkind!! ;D ;D
Outside looked ok.

Aart

Title: Re: Bread & Damper 09 - Cooking Competition
Post by Derek on Jun 14^th, 2018 at 9:57am

I thought that damper was pretty good. Not everyone can cook a sweet damper with a creamy custard filling. ;D ;D ;D ;D