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

Jan 16^th, 2010 at 2:51pm

Cactus Offline
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This is without a doubt the best and easiest bread recipe I have cooked. Preparation to cooked 2hrs.

1 cup wholemeal plain flour
3 cups plain flour
1 dstspn caster sugar
1 dstspn olive oil
1x7g pkt yeast
3 tspns sea salt
Approx 450ml tepid water
Mix half of water with yeast & let stand 10mins. Mix all other ingredients; add water & yeast mixture (be careful when adding water because it is very easy to add too much water). Mix well to form a good dough. Turn dough out on to a well floured board. Knead for 5mins with floured hands. Place in a well-greased baking tin; cover & let the dough rise for about 1hr or until reaches top of tin. It should be well rounded. Do not knock down.
Place into pre-heated oven (approx 210C) & bake for 30mins before testing with a skewer. If bread sounds hollow when base is tapped it is ready to place on wire rack to cool. Cover loosely with tea towel & let rest for at least 20mins before attempting to slice. Delicious served with butter & golden syrup.
Muzz

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Have Camp Oven will travel

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Reply #1 - Jan 16^th, 2010 at 4:24pm

Derek Offline
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Wow, that looks good. With recipes that easy why would you bother cooking damper. Cheesy

Retired
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Reply #2 - Jan 16^th, 2010 at 4:45pm

Mackerel Whisperer Offline
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Another ripper Muzz

I'm all set to give your breads a whirl at Hedlow.

Cheers
Jono

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Reply #3 - Jan 16^th, 2010 at 5:37pm

Saltbush Bill Offline
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Good on ya Muzz........you just keep setting the bench mark higher and higher
SBB

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Reply #4 - Jan 16^th, 2010 at 6:50pm

Kez Offline
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MMMM that looks good Muzz Cheesy

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Reply #5 - Jan 16^th, 2010 at 9:48pm

Bonnie Offline
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It is a lovely loaf of bread you have got their Sundryed. Do you have a gauge for that knife, that is what John thinks I need slicing bread?

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Reply #6 - Jan 17^th, 2010 at 5:08am

Cactus Offline
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Bonnie
That bread knife would be forty years + and it did have a gauge but is long gone, I cant say I have seen one the same for many years.
BTW the holes in the bread is from the test and you can see a little dough line that is why you must let bread and dampers rest before cutting.
Muzz

Have Camp Oven will travel

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Reply #7 - Jan 17^th, 2010 at 12:46pm

Michaelb Offline
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Thats really impressive Muzz, well done + thanks for sharing.

Don't waste a day, not while your breathing.

Michaelb (A Mexican)
http://www.youtube.com/watch?v=mWCVbBkd0j0

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Reply #8 - Jan 17^th, 2010 at 6:55pm

outback jack Offline
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i havn't bought a loaf of bread since i have joined cocia, fantastic Smiley

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Reply #9 - Jan 20^th, 2010 at 9:19am

mummsy Offline
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Hi Sundryed, your breadmaking is excellent and I've been inspired to have a go at making some.... could you tell me if you use normal flour or breadmaking flour that is available at the supermarket.
Thanks Sue

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