Fill, bake, and feast

Go! Camp & Drive - - Camp Food -

You bake th­ese filled bread rolls over the coals in the bottom of a wide flat-bottom potjie or cast iron pan. In­gre­di­ents (enough for 4) 1 kg bread flour 20 g in­stant yeast 1 sa­chet (250 g) sundried tomato pesto ½ cup olives, chopped 2 cups moz­zarella cheese

Here’s how

1 Mix the flour, yeast, one ta­ble­spoon salt, one ta­ble­spoon olive oil, and two cups luke­warm wa­ter, and knead un­til it forms a dough. Taste and add more salt if nec­es­sary. Leave to the side to proof. 2 Spread but­ter on the bottom of the pot or line with bak­ing pa­per. Knead the dough and form eight equal-sized pieces. Flat­ten slightly. Di­vide the pesto, olives and half of the cheese be­tween the dough pieces. Roll each piece in your hands to form a ball. 3 Pack the balls in the pot in a sin­gle layer. Leave to the side for 20–30 min­utes to proof fur­ther. 4 Sprin­kle the re­main­ing cheese over the balls. Cover with a lid, place some coals on top and bake over medium coals for 45–60 min­utes. Turn the bread over and let every­one tear off a piece. go! Drive & Camp says If you’re pressed for time, sim­ply buy pre-made bread dough at the su­per­mar­ket bak­ery or make pot bread dough. >

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