Campfire Sausage Breads

A community recipe by CatPoet

Not tested or verified by Nigella.com

Introduction

My mum was the leader for the local Know Nature Group when I was little and when sitting by the campfire this was part of the dinner. I have made this dough so many times, I know it by heart and hands. I have done it in bad plastic bags, in a clean bucket and on a flat clean rock. It's something comforting with blackened bread with pine needles in it wrapped around a sausage.

Ingredients

Serves: 10- 20 breads

Metric Cups

1 tablespoon dried yeast
1 litre bread flour
1 teaspoon salt
1 teaspoon caster sugar
500 millilitres boiling water
500 millilitres water (cold)
2 teaspoons cumin seeds (crushed - optional)

1 tablespoon dried yeast
1¾ pints bread flour
1 teaspoon salt
1 teaspoon superfine sugar
17½ fluid ounces boiling water
17½ fluid ounces water (cold)
2 teaspoons cumin seeds (crushed - optional)

Method

Campfire Sausage Breads is a community recipe submitted by CatPoet and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

In a big plastic bag with ziplock ( remember the dough need space to rise ) add flour, salt, sugar and quick yeast and cumin seeds if used.

Fill a thermos with a minium of 500 ml warm water and in a plastic bottle a minimum of 500 ml cold water.

Pack a mug that can hold 250 ml, the plastic bag, the water and sausages and some wet towel and tissues for your hands in your backpack. Now hike out to the campfire and before you all sing Kumbaya ...

... in the mug add cold and warm water until you have luke warm water. Add the water to your ziplock bag and mix a new mug of water, you will not need all of the water, add half to the bag.

Now zip the bag and knead it to blend from the outside or you can go the messy route and stick your hand in and knead.. add bit more water if needed. It should be a firm, plyable, not sticky dough.