Hi Binkieloo - hope I can help a bit. Been making this bread for ages and have been involved in Scouting for ever and this is the bread we always make when camping with the scouts as well as on family holidays ...
I use 500g SR flour
340ml beer OR 500ml buttermilk - this is because the scouts aren't allowed to have beer
and it works well too
1 packet white onion soup powder
good pinch salt
then I add about a cup of grated cheese
good sprinkling of Ina Paarmans Garlic and Herb seasoning
and sometimes a very finely chopped small onion or some garlic (or both)
Mix all the dry stuff together then add the beer/buttermilk - I normally find the mix a bit too dry so I add some milk if using buttermilk or else I rinse out the beerbottle with about 1/4 cup of water ( or some more beer if there's one open and you can wrestle it out of the SO's fist
) Mixture should be quite soft and not too stiff. We use a flat bottomed Dutch oven black pot but have found the bread works best if you put it in a well greased round caketin first - about 8" or 20cm one - ours is old and got a few dings and rather bent out of shape a bit but we take it everywhere with us - top with some more grated cheese and leave to rise for about 20 to 30 min. I use a small round cake rack (from Clicks) in the bottom of the Dutchie or you can use a few small stones or even beerbottle caps just to raise the caketin off the bottom of the pot - causes less cremating of the bottom if you aren't used to the temp of the fire. Then onto a bed of coals with about 7 or 8 coals on top and it takes a good 50 to 60 min to bake depending on how hot your fire is. Take the lid off after half an hour and have a check to see its not too hot and then bung a sharp knife in after 50 min to check if its still gooey inside or not. Take tin out and leave to cool for about 10 min or so before you try and remove it and then leave it for another 15 to 20 min to cool down ( if you can resist it) before you cut it otherwise it just bungs up the knife and makes a huge mess and doesn't cut properly...
Hope this helps - you can also do it in the oven at home at 180 C. Just keep practising - it takes a few attempts to perfect it but when you do there's nothing like it
Cheers Gill
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, but something went wrong. We did add bacon bits once it had risen for 15 mins
It really didn't work and I'm not sure what we did wrong. It was quite a cold night, so I'm not sure if I didn't let it rise enough. Or if we put it in too much direct heat - it was on top of glowing coals, with about 10 on the lid of the black pot.
Hope it works well for you Tracylee...I make this so often in the oven as well to go with a nice bowl of soup in the winter - nothing beats a hot savoury loaf of bread fresh from the oven! I sometimes put it in a loaf tin if I do it in the oven so you get a "normal" shaped loaf but the round tin fits better into the Dutchie.
if it didn't......
