Camp Oven Herbed Oatmeal Bread Rolls

The idea came from here:
http://realmomkitchen.com/801/herbed-oatmeal-bread/

What I did:

The ingredients are:

Herbed Oatmeal Rolls
•2 C water
•1 C rolled oats
•3 Tbsp butter
•4-5 C all-purpose flour
•2Tablespoons sugar
•2 tsp salt
•2 pkg. Active dry yeast
•1 egg 1 cup grated tasty cheese
•1 Tbsp grated Parmesan cheese
•1 tsp dried basil leaves
•1/2 tsp dried oregano leaves
•1/2 tsp garlic powder
•4 Tbsp butter, melted

I changed it around to suit my style of yeast cooking and cooking it in a camp/dutch oven.
Bring two cups of water to the boil, add 1 cup of oatmeal, take off the heat and stir in 3 tablespoons of butter. Cool to 120 to 120F (Lukewarm).
In a mug put 2 packets of active dry yeast, 1 teaspoon sugar, 1 teaspoon flour, 1/2 cup warm water and leave to form a sponge.
In a large bowl put 2 Tablepoons sugar, 2 teaspoons salt, 1 egg, 1 cup grated tasty cheese, 4-5 cups flour, the cooled oats and butter and the yeast sponge.
Mix it all well adding enough flour to enable kneading and knead for about 10 minutes until the dough is smooth and elastic.
Press into a large lightly oiled bowl and put aside in a warm place to double - allow 45 minutes or longer (I usually leave for a couple of hours).
Melt 4Tablespoons of butter and cool.
Punch down risen dough
Knead lightly into a smooth ball and divide into nine pieces.
I lined my camp oven with baking paper or you can just lightly oil a 12" oven.
Place the first lightly kneaded roll in the centre and knead the rest of the rolls spacing them evenly around with spreading room, cover and put in a warm place to double in size.
At this point I heated up my beads using a total of 32 (8 under and 24 on top). Once they had turned white I put 24 on the lid to get it started heating up.
Get ready in a small bowl 1T of grated Parmesan cheese, 1 teaspoon dried basil leaves, 1/2 teaspoon dried oregano leaves and 1/2 teaspoon of garlic powder. (Would double next time).
Generously brush the doubled rolls with half the cooled melted butter.
Cook for 15 minutes (8 under/24 on top)
Again brush with melted butter and sprinkle cheese-herb mixture over. (maybe next time I would double the topping)
I felt it was browning a bit much so I took off one circle of beads and rotated both lid and oven 180 degrees and cooked a further 15 minutes
Cool before turning out

Category:

Howto & Style

Tags:

• Herbed
• Oatmeal
• Bread
• Rolls
• Carolyn™
• Outdoor
• Cooking
• In
• Oz
• Australia
• Camp
• Dutch
• Oven

[goinghomesomeday1]

G'day,

The now referred to "Dutch Oven" in yesteryear here in County Clare Ireland was called a "Bastible Oven" pronunced "Bastivel" oven. My grandmother used one regularly on a turf (peat) fire. As a young lad I would be sent out to collect what my grandmother referred to as "Buran" which was dried dung (dried cow, horse etc s***e, it was used so as to spare the turf (peat). The bread baked in the bastible was far superior to shop bought bread or bread baked in a conventional oven --- con >

[goinghomesomeday1]

The oven was quite old, my grandmother was born in the late 1800’s (1868). I have fond memories of her in her shawl thrown over her shoulders humming “Mine Eyes Have Seen The Glory” as she worked the dough. Since my grandmother passed away in 1964 I have not tasted bread like it since. She took the recipe with her.

God rest you Nana.