SODO: First Time Baking Bread

For Father’s Day my wife more than took care of me. Actually, if you ask me, she went a little over board. But, I finally have some items that I have been wanting for a very long time. So, I forgive her.

I received two things that I really wanted. The first was a Camp Chef Dutch Oven Table to make it easier to cook. Now I don’t have to bend over and risk hurting my back.

The other thing that I wanted was Charcoal Lighting Basket (I didn’t get the one pictured, but you get the idea). This will hopefully help me to get my coals to cook more evenly, and thus have a better cooking experience.

Finally my wife got me something else that was on my list, but not as high as those two. She got me a second 12″ Round Dutch Oven. This will be especially nice when I want to cook two things at the same time.

My New Toys in action

So, that’s what we did. Yesterday, we cooked up a roasted chicken. Nothing special there. Just clean a whole chicken, season it (we use seasoning salt), and then cook it in your oven.

But we complemented the chicken with some fresh homemade rolls. My wife for years has been using the “refrigerator” bread dough recipe. It will keep in the fridge for up to about a week. So, you can have fresh bread almost all the time. Just let it rise, then bake it.

FRIDGE DOUGH

1 Pkg. Yeast (abt 2-3 tsp)
1 cup cool water
2 eggs
½ cup sugar
2 tsp salt
2/3 cup shortening
1 cup Hot water
About 6-7 cups flour

  1. Mix Yeast in 1 cup cold water
  2. Mix eggs, sugar, salt and shortening
  3. Combine ingredients of 1 and 2 and Hot Water.
  4. Mix in flour until dough is no longer sticky. (Dough will not be firm, but not sticky)

Store covered in a large greased container. Dough will raise some in the fridge so be sure to allow room for growth (Use within 10 days or it will get to tasting a little ripe.)
Makes about 3 recipes worth.

Sandy mixed all of the ingredients, and placed them in a tinfoil lined Dutch Oven. Then we let them rise in the heat of the sun for about a half-hour to 45 minutes.

Then we cooked them in the Dutch Oven. It should have taken around 30 minutes, but my coals were damp, and they didn’t get very hot. I think I have finally learned my lesson to bring my unused charcoals into the garage to stay dry.

I was really nervous that the rolls would be burned on the bottom. But they were, They were just shy of being perfect on the bottom. The top, however, wasn’t done as well as I would have liked. Yes, they were very edible and the flavor and texture was just fine. The only problem was that they didn’t brown on the top. They were as pale as when they were put in the oven.

So, I am going to have to research and figure out the best way to brown bread on the top in a Dutch Oven. Otherwise, the meal was fine (accept we ate late again today).

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So, What do you think?