I was raised on a farm in Gowrie, Iowa, but my husband and I have been missionaries in Africa since 1989. We were introduced to this bread at a street fair, where it was cooked over an open fire, then served with meaty farm sausage. We quickly learned how to make it from a retired farm family.—Kathy Thye Dewbre, Kimberley, South Africa
- 2 packages (1/4 ounce each) active dry yeast
- 2 teaspoons honey
- 3 cups warm water (110° to 115°), divided
- 2 teaspoons salt
- 1 tablespoon vegetable oil
- 7 to 8 cups all-purpose flour
- In a bowl, combine yeast, honey and 2/3 cup water; mix well. Let stand 5 minutes. Add salt, oil, remaining water and 6 cups flour; mix well. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. (Dough will be soft and slightly sticky.) Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. On a heavily floured surface, roll out dough to 3/4-in. thickness. Cut into 4-in. x 1-in. strips with a pizza cutter; sprinkle with flour. Place on a floured baking sheet. Let rise until doubled, about 25-30 minutes. Place strips directly on grill. Grill, uncovered, over medium-hot heat until golden brown, about 6-8 minutes, turning often. Yield: about 3 dozen.
Originally published as Open Fire Bread in Country Woman July/August 1997, p38
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