Engel MD14E - Page 27

Bush Cooking
with Malcolm
Douglas
Outback Bread
INGREDIENTS
10 cups Plain Flour
4 tbsp Sugar
4 tbsp Dry yeast
3 tbsp Salt
Water (blood warm
temperature)
METHOD
Put dry ingredients into a large bowl with
high sides (as dough will rise). Add wet
ingredients and mix until the dough forms
a sloppy tacky consistency and sticks to
the spoon.
Place a cloth or towel over the bowl to
minimise the movement in air, and then
leave for an hour to rise, in a warm draft
free environment (eg: the back of a car).
Dust a flat area or table with dry flour and
tip the dough onto it.
Knead the mixture for at least 10 minutes
rolling it around and adding dry flour until
it’s a lovely elastic consistency.
TIP: Put cooking oil on your hands to help
stop the dough sticking to your fingers.
Put the dough back into the high sided
bowl to let rise for another 45 minutes to an
hour.
Tip the mixture onto a table and cut into
four portions
Place all four portions together in a large
camp oven and leave for 45 minutes.
You know the bread is ready when you tap
it on top and it sounds hollow.
Perfect with honey and jam.
Beer Damper
INGREDIENTS
6 large cups Self Raising Flour
2 tbsp Sugar
2 tbsp Powdered milk
1 Can Beer
pinch Salt
METHOD
Put dry ingredients into a large bowl and
mix through. Add beer until mixture is firm
and dry (not tacky).
Roll onto a table dusted with dry flour then
knead into a firm mixture.
Place in a large camp oven for 45 minutes.
You know the damper is ready when you
tap it on top and it sounds hollow.
Pull out on the camp oven and enjoy with
golden syrup while still hot.
Coconut Slice in
the Camp Oven
INGREDIENTS
1 cup Self Raising Flour
1 T/spoon Cocoa
1/2 cup Sugar
pinch Salt
1 cup Crushed Cornflakes
1 cup Desiccated coconut
155gm Butter or olive oil
(if butter is unavailable in the bush)
1 D/spoon Golden Syrup
1 T/spoon Vanilla
METHOD
Sift flour, cocoa and salt into basin
Add crushed cornflakes, sugar and
coconut.
Melt butter and golden syrup together then
add vanilla.
Mix wet ingredients in to dry the press into
greased alfoil in the camp oven.
Bake on the cold, moderate heat, for
approx. 30 minutes.
When almost cold sprinkle with coconut
Cut and enjoy!
BUSH
RECIPES
27