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).
Cook until well-done over an open fire.
Enjoy with sausages, smokies, hot dog wieners, jam, honey or Nutella...
...and many, many friends
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(thanks to Mom and Auntie Doris for perfecting a recipe that works perfectly!)
