Thursday, December 13, 2007

Easy Deer Camp Bread

When a bunch of grown men get together and buy supplies to go on an extended hunting or fishing trip it seems the bread they bring is often an after thought. The standard fare is plain thin sliced white bread. Sometimes someone sticks in some thick sliced plain white bread and a real thoughtful bunch will get a loaf of thin sliced wheat bread. None of these are very good to accompany a good meal. Everybody likes fresh baked bread but no one wants to go to the trouble to make it and few know a recipe by heart so here is a simple bread you really can’t mess up and takes next to no work as you do not knead the dough. It comes out tasting like some of the best sourdough bread you ever had. Here are the ingredients which are so easy you can remember them.  Now you can add whatever you like in your bread to this basic recipe.  If you want it sweet add sugar or syrup.  Berries and fruit can be added.  I often dump in a cup of grated cheese and a cup of chopped jalapenos.  The real beauty of this bread is that you do not have to knead it.  Just remember to cook in a greased glass or crock type dish.

6 Cups of Flour
2 Tablespoons of active dry yeast
1 Tablespoon of salt
3 cups or maybe a little more of room temperature water

Notice there is no oil or sugar, just flour, yeast, salt and water.
Mix the yeast in room temperature water and the salt into the flour
Pour water into flour and stir with a spoon. This will be sloppy, stringy wet dough. It kind of looks like you are making drop biscuits. Cover this with a cloth and let sit on the counter for 8-24 hours. I have used it in as little as 8 hours but it is better to wait.

When the mixture has set for at least 8 hours roll out into a greased cooking bowl or crock. The bread cooks better in a glass or ceramic dish and does not do well in a pan. I dust the mixture with flour lightly so I can roll it into the dish. It is very soft sticky dough and can not be picked up. Once in a baking dish I let it sit for 1 hour before baking. Bake at 375 degrees for approximately 45 minutes or until golden brown. My uncle recently made this bread and called to tell me we need to make the recipe bigger as it did not make enough or last very long at his house. Butter and enjoy, Wild Ed


Anonymous said...

Ed, this was published in Backwoodsman Magazine. Just had to try it, ground some Spelt berries and mixed it 4 cups Spelt flour with 2 cups white flour. Took close to an hour to cook and still a bit moist in the middle but... very tasty! thanks, Dwight.

Wild Ed said...

Glad you enjoyed it. We make it quite often. I like it best with jalapeno slices and chedder cheese mixed into the dough. When we add more stuff it usually takes longer to bake. Ed

Tyler Tait said...

Yes its funny my wife loved this as soon as i made it and now the bread maker is collecting dust! The first one i made just as it is in BWM and it turned out great, i ran out of flour for the second loaf and the only thing i had on hand was corn meal so it was 5 cups flour and 1cup corn meal. As you said above adding stuff increases th cooking time so it was an aditional 20 mins or so. The result was a crusty golden outside with a nice spongy inside. This is now the only bread we keep in the house!

allen said...

Just Plain Flour??? Or All Purpose Flour????

allen said...
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Wild Ed said...

I use just plain white flour. Ed