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
Total TimePrep: 25 min. + rising Grill: 10 min.
Makesabout 3 dozen
- 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 4x1-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.
Nutrition Facts1 each: 94 calories, 1g fat (0 saturated fat), 0 cholesterol, 132mg sodium, 19g carbohydrate (1g sugars, 1g fiber), 3g protein.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.
Originally published as Open Fire Bread in Country Woman July/August 1997