M&M Lorusso: dough-cooked-over-the-fire

Our family has started a little summer tradition in recent years - dough-cooked-over-the-fire (such an original name, I know). Actually, the first time Mike and I were introduced to this was when we went to Germany with Word of Life a few years ago. There, of course, we had it with bratwurst or Nutella. Here we've Canadianized it a bit and use plain old smokies...or Nutella. What is interesting about it is that while we learned it in Germany, Canadian history has a very similar traditional food called Bannock. Since I come from a German-Canadian family it seems very fitting, I suppose :).

It's fun!

It tastes so yummy!

And it's become a staple at our campfire cookouts.

So, I thought I would share it with y'all (as the Texans say).

...so you can be as happy as Josh...

"mmm...sweet satisfaction"

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DOUGH-COOKED-OVER-THE-FIRE Recipe

1/2 cup warm water

3/4 Tbsp sugar

2 Tbsp of yeast

Mix above ingredients together and let proof until doubled in size.

In a mixing bowl place:

1/4 cup cream

1 1/2 cups warm water

1/8 cup of sugar

3/4 tsp salt

2 cups of flour

Mix together until spongy.

Add the yeast mixture to spongy mixture and blend together.

Add about 2-3 cups more of flour.

Mix until it makes a firm dough.

Kneed dough for about 10 minutes on a floured surface.

(if dough is still sticky add more flour)

Then place dough in a large oiled bowl.

And let rise until doubled in size.

Form dough into small individual-sized bun shapes and place on a pan.

Take small ball of dough and wrap around the end of a thick stick, sealing edges well (we usually take a knife and scrape all the bark off the end we are cooking on...unless you like to eat that sort of thing).