How to make pot bread on a fire

Place the dough in the pot cover and leave in a warm place until the dough has risen and fills the pot. Flip over and cook the other side.

If you are using a rectangular loaf pan make sure that the long sides fit within your pot.

How to make pot bread on a fire. Once your bread dough has risen to almost the top of the pot leave about an inch for rising when on the fire place it over the coals and place a few coals on top of the pot we usually place the pot on the braai grid close to the coals placing the pot in the coals may be more traditional but can give you a very burnt bottom crust. Bake your bread on the open camp fire with your cast iron pot while enjoying your fire. Leave the bread to bake for around 50-60 minutes.

Keep checking the coals as you go and replace ones that are burning out with new ones from the fire. After about 50 minutes check to see if the bread is baked. Pull the pot off the fire remove the coals from the lid and open up.

Punch down dough add rosemary and place in a well-buttered pot with lid. Place pot in cooled-down coals. Ladle coals over the lid to ensure a crisp crust and leave to cook for about 1 ½ hours.

Test dough with a metal skewer or tap the bread the loaf should sound hollow. If you cook this on the braai fire you need to use a traditional cast iron flat-bottomed bread pot. Grease the bottom and sides of the pot generously with butter.

This Fireside cast iron bread pot together with Taken Bake beer bread premix will kick your braai status up a notch. Pop open a warm beer and mix it into the premix then place in the bread pot and cover evenly with coals. Leave the bread to bake.

Place in a greased bowl turning once to grease top. Cover and let rise in a warm place until doubled about 1 hour. Bread in a Pot.

When you think of One Pot Meals you most likely think of chili stew or some old-fashioned Crock-Pot recipe. However Ive found that a single lidded pot is the BEST way to bake bread. The finished bread is a rustic round artisan loa.

If you cook this on the braai fire you need to use a traditional cast iron flat-bottomed bread pot. Grease the bottom and sides of the pot generously with butter. Knock the dough down and shape golf-sized balls.

Place balls in the pot at least 3cm apart. Grease a number six black pot and its lid with margarine. Place the dough in the pot cover and leave in a warm place until the dough has risen and fills the pot.

Place the pot over warm coals the fire should not be too hot and place a few coals on the lid. Other options are a metal or ceramic bread pan. Place the pan in the pot on top of the ballast.

If you are using a rectangular loaf pan make sure that the long sides fit within your pot. The height of the pan should not exceed the rim of the pot. Pour cinnamon mixture into a plastic bag and add biscuits a few at a time.

Shake to coat then add the coated biscuit bits into your pandutch oven. Repeat until all the biscuits are in the pan. Melt the butter over the fire and stir in the brown sugar.

Open the can of sweet corn and pour into a bowl Open the beer can and add to the sweet corn. Stir in the self-raising flour reserving one tablespoon. Subscribe to my channel Click the bell mark You can receive new video notificationsBaking Bread In The Wood Fired Pizza Oven is very simple bread recipe.

Preheat the oven to 350. Bake the bread for 50 to 60 minutes or until golden brown on top. Run a knife around the edge of the casserole to loosen the bread then turn it out onto a rack.

Heat up a skillet or frying pan on the fire or gas stove and add a little dash of oil. You dont really want a lot of oil in there just enough to stop the bread from sticking. Cook each flatbread for a couple minutes until the dough puffs up with fat bubbles and the bottom looks golden brown in places.

Flip over and cook the other side.