Campfire Bread with Roasted Smoked Garlic Butter
This is another post of our little stay out in the fields in Hambledon, Hampshire. Not only did we sleep there and make breakfast - as you can see in our previous post - we also made a lot of campfire recipes to share with you. We kept the fire going all day - carefully placing new logs on top of old, charred ones, trying to keep the pyramid going, the one that gives you the best fire. It was an interplay of smoke, dancing flames and glowing embers. It kept us warm and all excited - us two girls out in the fields, managing our big fire and cooking on it. Especially when we were making these breads wrapped on a stick, served with smoked garlic butter. We had to walk through the forest and find two sticks that would do the job, sharpen/carve the end with our Opinel knife, making it ready for the fire.
We made the simplest dough of all doughs, kneaded it by hand, and let is rise by the warmth from the flames. Punched it down again, and divided it into four equal pieces. We stretched out each piece of dough into a long log and wrapped it tightly around the sharpened ends of our sticks. Then we cooked it, holding and turning it above the flames - until the bread turned brown, when we could smell that freshly-baked-bread smell, and they felt cooked through ‘to the touch’. All that was left to do, was combine the (in the meantime roasted) garlic with the butter, let it warm up on our fire and pour it over our warm little bread. Happy camplife.
Campfire Bread with Roasted Smoked Garlic Butter
Ingredients
1 tbs fresh yeast
3/4 cup warm milk
2 cups flour
1 tsp sea salt
1 tbs olive oil
Whole garlic bulb
Butter
Method
Wrap garlic in foil and place on flames for 45-60 minutes, until roasted, brown and completely softened.
Warm up milk to body temperature, add yeast and stir. Leave until foamy and active.
Add flour, sea salt, 1 tbs olive oil and mix well. Knead until stretchy.
Let it rise on a warm spot, until doubled in size.
Punch down, knead a few time and divide dough in 4.
Stretch out dough into long logs and wrap around the stick.
Bake for about 20-30 minutes, until golden brown and cooked through.
Squeeze out the garlic from the bulb + combine with butter. Heat up and pour over bread to serve.
