½ lb of all purpose flour
½ lb of bread flour
1.5 table spoons of salt
½ oz of yeast
2 table spoons of sugar
A pint of warm with no chlorine or fluoride (it kills the yeast).
Add the flour and salt and mix together
Then make a volcano in the flour pile. Add yeast and sugar and a small amount of warm water. Mix with your finger and let sit for 5 minutes+. The slowly add more water and mix the flour. Water needs to be warm or room temp, but not cold or hot.
Add water until the dough is slightly sticky and gets on your hands. Knead the dough aggressively for 8 to 10 minutes or until it is no longer sticky and can be stretched until it is almost see through.
Roll into a ball and let sit for 45 minutes or until the ball doubles in volume. (this depends a lot on temperature of dough)
Knock the big air bubbles out of the dough but kneading it a few times and then cut into loaf sized balls. Let it prove for another 45 minutes or until it doubles in volume again. Coat in flour, put on rock.
Oven should be between 400 to 500 F. Bake until golden brown. Rotate loaf in oven if necessary. Should take between 10 to 30 minutes depending on temperature.
Let hot loaf sit until moderately warm to the touch and then slice and serve.
Rump Roast Recipe
Put rump roast on spit and coat in liberal amounts of Montreal Steak Seasoning. Stick over fire at a height that is about 350F and rotate as needed. Slice off pieces as the cook and continue to roast the remaining meat. Takes 2 to 5 hours depending on heat.
Cook ½ lb of breakfast sausage in skillet, at a pinch of salt, 2 or more tablespoons of black pepper, a ¼ a cup of all purpose flour and then add several cups of heavy whipping cream (can also use whole milk). Adjust quantities to taste and thickness desired. Takes about 5 minutes.
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