Roughrider Honey Camp Bread



Roughrider Honey Camp Bread

For our camper’s culinary pleasure, here’s a recipe for some tasty, wholesome bread that you can bake right on the campfire.  It has a moist sourdough center with a smoky crunchy crust.  It’s great with meals or   You’ll love it, we promise!

1 packet of instant dry yeast
1 2/3 Cups of water (warm or room temperature)
5 Cups of flour
1/4 Teaspoon of sugar
1 Tablespoon of salt
1 Tablespoon of black pepper
1/3 Cup of olive oil

Optional: ½ Cup of nuts/fruit to taste

For basting
1/3 Cup of olive oil (basting)
1/2 Teaspoon of basil
1 Teaspoon of honey

1.)    Combine the yeast, water and sugar together and let stand until foam or froth appears (usually 5-7 minutes).  Add in the flour, salt, pepper and 1/3 cup of olive oil and knead the dough for 10 minutes or until a soft, pliable dough ball is formed.  Cut the dough ball into quarters (or eighths for more of a biscuit style).

2.)    Mix together the basting ingredients (olive oil, basil, and honey) in a small dish or bowl and then dip each chunk of dough into the mixture.  Place back in the bowl and cover in a cool place for 2 ½ hours.

Build your campfire and wait until nice hot coals have formed (this can also work on a propane grill).  Knead a bread chunk into a small loaf before placing on a steel frying pan (if the pan is small, you may have to work in batches).  Place the pan in the coals/on the grill and brush the remaining baste onto the dough, turning occasionally.  Remove bread from the pan when each loaf is puffy and slightly charred.  Serve immediately or let cool for a tasty snack!

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