I had a crack at these bread rolls last weekend in a spun steel oven. They turned out great. Thank you for the recipe King Brown, these will be a something I do a lot of.
Fantastic, thanks. Heading off bush for 3-4 months and wanted to be able to make decent bread, not just damper. Have never seen the ash/coals moved off separately like that. So many excellent tips.
I enjoy your Chanel, over here we call it Sheep Herder bread, 9 cups flour 2 packs dry yeast 2 tea spoons salt 1/2 stick butter 1/4 cup sugar 1/2cup water mix the melted butter,water , sugar and yeast in warm water until yeast starts working then add flour, 8 1/2 cups then add 1/2 cup if needed. I have standard camp oven the tops burn when they rise and touch the lid , your ovens look so much better , I need a deep one 😅😅. Youŕ recipe is a lot easier than the one I have. Waltzing Matilda ,
1kg flour 2 sachet yeast 4 table spoons sugar 2 tea spoons salt 4 table spoons butter Water to feel Great mix! Made it and it turned out great. Bit less salt and sugar for me I think next time.
@@campovenking Yep that makes it more reasonable... I'm a bit of dyslexic at times. Edited the recipe.🤪 Mate no wonder I thought it salty, but you know, it was still eatable.
Why do you use self-raising flour in some recipes and I think they were mainly Damper? and you use yeast for this type of recipe? I have no idea or experience so wonder why they are used as they are? Cheers Garry
Yeast makes bread. The yeast eats the carbohydrates and releases co2 gas as a by product. This rises the bread. Damper is a yeastless bread so a rising agent is used in the flour. Or something like that lol 😆
That is so awesome reply and so helpful are you doing many videos over Christmas and New Year as I look forward to some new Content as I have watched most everything you have on your Channel Cheers Garry @@campovenking
What temp do you think you were baking them at and how much time do you think takes to bake them? I have made your bun recipe three different times in my camp ovens they've always come out good but I think it has taken me longer for mine to bake than yours did, I'm guessing I was baking mine around 350' degrees fer. it took around 40 minutes.
I use my hand as a temperature guage and I cook mine in 17 minutes, 20 minutes tops. So yeah thats with 8 buns, if you do less they will be bigger and take longer.
Yeah I used 12" camp ovens 8 bun's fit each one nicely made 16 bun's the last time I made em they've always turned out great but may need to bump the heat up to get them done at the time you're talking, but they've always turned out great everybody likes them my boys eat em up lol.
You are a legend. That is a lost art
Thanks king Brown
Your a good man sharing your secrets.
Too good you are ❤ thanks for sharing 🙏
You are welcome.
I had a crack at these bread rolls last weekend in a spun steel oven. They turned out great. Thank you for the recipe King Brown, these will be a something I do a lot of.
Cheers
Looks fantastic.
Best Camp oven roll ive ever seen & that lid lifter is a beauty
Thank you, yes my rolls are on point every time. Cheers
Fantastic, thanks. Heading off bush for 3-4 months and wanted to be able to make decent bread, not just damper. Have never seen the ash/coals moved off separately like that. So many excellent tips.
Its a great recipe, go easy on the heat it doesnt take a lot of coals. And Happy Cooking.
Sensational as always mate
Makin me hungry! This bread looks perfect. Thanks for sharing your technique.
Thank you for your comment and good luck with the bread cooking :)
I enjoy your Chanel, over here we call it Sheep Herder bread,
9 cups flour
2 packs dry yeast
2 tea spoons salt
1/2 stick butter
1/4 cup sugar
1/2cup water mix the melted butter,water , sugar and yeast in warm water until yeast starts working then add flour,
8 1/2 cups then add 1/2 cup if needed.
I have standard camp oven the tops burn when they rise and touch the lid , your ovens look so much better , I need a deep one 😅😅.
Youŕ recipe is a lot easier than the one I have.
Waltzing Matilda ,
Maybe next time, can you rip the roll in half ? Because the look absolutely delicious 😋 😍
Made them today, I don't think I let them rise enough before putting them on the coals, thick and heavy.
1kg flour
2 sachet yeast
4 table spoons sugar
2 tea spoons salt
4 table spoons butter
Water to feel
Great mix! Made it and it turned out great. Bit less salt and sugar for me I think next time.
its teaspoons of salt not tablespoons. I usually just put one in and no sugar at all these days
@@campovenking Yep that makes it more reasonable... I'm a bit of dyslexic at times. Edited the recipe.🤪 Mate no wonder I thought it salty, but you know, it was still eatable.
@@243WW yes, I read your measurement and thought ooh youd need a couple of beers to wash that down lol
Yep on the list to do ✔️
Could you do a cob loaf with what you catch from your dam mate ?
I have just made some buns (in a spun steel oven using heat beads in town) and they are amazing
Good to see. Spun steel are harder to manage the heat so well done.
Gunna give these a go, legend Ron
Its dead easy mate and very rewarding when you pop a set of bakery quality buns out of a dirty old camp oven :)
Good stuff, they came out tops.
cheers, they always do. Its an easy recipe.
Where can I buy one of your camp over lid lifters?
you can buy my stuff at www.campovenkitchen.com.au
Why do you use self-raising flour in some recipes and I think they were mainly Damper?
and you use yeast for this type of recipe?
I have no idea or experience so wonder why they are used as they are?
Cheers Garry
Yeast makes bread. The yeast eats the carbohydrates and releases co2 gas as a by product. This rises the bread. Damper is a yeastless bread so a rising agent is used in the flour. Or something like that lol 😆
That is so awesome reply and so helpful are you doing many videos over Christmas and New Year as I look forward to some new Content as I have watched most everything you have on your Channel
Cheers Garry @@campovenking
Bloody good looking breadrolls. Where's the backing music from? Thanks.
Hey cheers, yeah my mate who helped me film it owns the track.
What temp do you think you were baking them at and how much time do you think takes to bake them? I have made your bun recipe three different times in my camp ovens they've always come out good but I think it has taken me longer for mine to bake than yours did, I'm guessing I was baking mine around 350' degrees fer. it took around 40 minutes.
I use my hand as a temperature guage and I cook mine in 17 minutes, 20 minutes tops. So yeah thats with 8 buns, if you do less they will be bigger and take longer.
Yeah I used 12" camp ovens 8 bun's fit each one nicely made 16 bun's the last time I made em they've always turned out great but may need to bump the heat up to get them done at the time you're talking, but they've always turned out great everybody likes them my boys eat em up lol.
Was that milk you brushed on before cooking?
Sometimes I baste Sometimes I don't. The steam will make the crust anyway, the baste only changes the crunch
Did theses guys last week, first time I’ve ever made bread, unfing real
Thats great mate,
Was this filmed at trilby station.
Yes it was
My electrician calls himself 'King Brown' and he's no nearly as good looking 😞
haha he must have a head like a smashed crab to be worse than me :)
I.like.your.style.mate..not.the.attire.the.rolls.im.talking..it.might.outdoors.but.who.cares.they.all.taste.lick.bread.rolls.nice.one.christian.catch.yur
cheers
Catching.up.with.you.my.oka.mate.just.had.another.look.at.the.rolls.wet.weather.here.in.Aotearoa.nz.christian
Good one mate. Happy cooking over there. 😀