Open Fire Bread
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
36 ServingsPrep: 25 min. + rising Grill: 10 min.
- 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.
Nutritional Facts: 1 serving (1 each) equals 94 calories, 1 g fat (trace saturated fat), 0 cholesterol, 132 mg sodium, 19 g carbohydrate, 1 g fiber, 3 g protein.