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Julie's Camp Bread
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Austin Egghead
Posts: 3,966
Julie posted this recipe http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1253483&catid=1 and it went immediately to the top of my to cook list. Simple ingredients: 1 gallon zip lock bag; 3 cups of bread flour; 13/4teaspoons of salt(used sea salt); 1/2 teaspoon instant yeast; 1 1/2 cups of RT water. Put everything in the zip lock bag and mix to bring together. Leave bag partially opened and walk away for the day. I did this morning before work and cooked when I got home. This is an easy fool proof and very tasty bread...It is a keeper>
Out of the zip lock bag
LeCrueset top would not work on the small. Set up woo with pizza stone on lower bars for indirect. Temp was 410. Cooked covered for 30minutes and uncovered for 10 minute
cover off
On the mark
Cooling (browner that this picture shows) Fixed JD sausages topped with Better than Pork jam, scrambled eggs, toasted buttered bread. Love breakfast for the evening meal
This is really good bread and so easy.
Large, small and mini now Egging in Rowlett Tx
Comments
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What is rt water?I wonder if it would make good pizza crust?____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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Funny you ask that....its the receipe that I used for my first pizza dough....LOL
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RT water?
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Yeap....used it and it was good....baked to a very doughy crust....it was good....
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Room temp water
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The loaf looks great. I'll give it a try. Thanks.Dripping Springs, Texas
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@pagman Very similar to pizza dough except no sugar for the yeast, except the sugar naturally found in the flour. Will snap back when stretched. It is very close to all-in-one-pot no knead no rise pizza dough that sometimes use except with more structure. This is a very, very wet dough.Large, small and mini now Egging in Rowlett Tx
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@pagman Very similar to pizza dough except no sugar for the yeast, except the sugar naturally found in the flour. Will snap back when stretched. It is very close to all-in-one-pot no knead no rise pizza dough that sometimes use except with more structure. This is a very, very wet dough.
I'll try the bread tomorrow. What size dutch oven are you using?____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli -
I used my 2 qt enameled dutch oven-dimensions 8.25in diameter by 4in deep. Remember this is a very wet dough. Put all dry ingredients in zip lock bag shake to mix and then add water and squish around to get the flour wet. Leave on countertop for the day (or night). It is very sticky use enough flour to keep from stick to your hands and the board...no kneading necessary.Post your results.Large, small and mini now Egging in Rowlett Tx
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Thanks for the recipe. I have been wanting to try bread on the egg.-----------I feel a whole lot more like I do now than I did when I got here.
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Mixed 3 cups bread flour, 2 t table salt and 1 pack of active dry yeast (8 grams). My dutch oven is 5 quarts and will probably be too big. I'll report back tonight.____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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Well, it did not look good but it was good!Post your results.I found an old 2 quart dutch oven. The bottom of the loaf sticked to the dutch oven... When I managed to get it out, it fell appart. :( That being said, it was tasty and it is worth experimenting with this recipe. Next time, I will oil the dutch oven and use only 1 tea spoon of salt and maybe use warm water instead of room temp.Thanks for posting the recipe!____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli -
Nice post , ill be sure to try this but need the small dutch oven now. (Woo, wok, stones, ) on deck oven and skillet.Seattle, WA
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Outstanding. Bread is off our menu, but I might have to sneak this one in.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
Second time as good as the firstThis time I used King Arthur unbleached bread flour (HEB bleach bread used first time). I had to add 1 3/4 cups H2O because not all flour hydrated with 1 1/2C. By 5pm it was a little wetter than the last loaf.floured and shaped waiting for the egg to come to tempthe set up on the smallCook temp was steady at 440 and total cook time was 50 minutes. Pulled when bread read 205 and the probe came out clean.on the cooling rackThis bread is pretty forgiving but there is some fell to it. I added more water because it felt"dry" while kneading it which resulted in a longer cook. I was concerned that the bottom would burn, but enameled CI came thru like a champ. BTW I am using a 2 qt pot.The other half says we don't need to buy bread now.Large, small and mini now Egging in Rowlett Tx
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Are you pre-heating the dutch oven?____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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Yes. Once the smoke clears and the egg stabilizes at about 480 I place the empty DO on the egg. The small temp immediately drops to close to 425. I adjust the bottom vent to hold the temp.
I cut down both sides of the ziplock bag and pour out the dough on a very well flour board and shape into a round. I oil the bag and cover the dough until the egg is ready. Note the DO is not oiled nor is the bottom of the bread. This is about twenty to thirty minutes total time before the bread is added.
I just noticed the link doesn't work. I will correct when computer it fired upLarge, small and mini now Egging in Rowlett Tx
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