Hawaiian Royal Sweet Bread
thanks to
Norman Black in NC
Recipe Ingredients:
- 1 lb Bread mix
- 1 gallon Oven bag
- Bake Packer (aluminum grid for bottom of pot)
- water
Cooking instructions:
Place the bread mix in the bag, add water per directions (and yeast as required) and mix by kneading the bag. Place bag into pot, cover and set in the sun for an hour or two. After bread has risen (in cold conditions it won't rise much!) gently remove the bag, place the bake packer in the bottom of the pot and add enough water to the pot to cover the grid. Place the bag of bread back into the pot and put on lid. Put the pot over direct flame and cook. On a Sierra Stove we have learned to cook the bread for about 25 minutes, over a gas stove this can be reduced to 20. When the time has elapsed, DO NOT REMOVE THE LID. This is difficult since the smell of fresh bread will tempt you to take a peek, don't. Let set for about 20 more minutes. Remove lid, remove plastic bag from pot, slit open bag and peel from bread. Slice the bread on the lid of the pot, makes a great addition to fish stew or most any meal. Use the hot water for clean up.
Variations/Hints:
Check out the directions on the package. Get only mixes that need water. If necessary you can do milk but it will have to be the powered variety.
Comments:
We (Rose and I) bake something at least once every day on a trip (coffee
cake, brownies, breads, breakfast things, etc.). The kids that have
been on the trips say that it is a wonderful addition. If you try
brownies make sure that you get the fat free brownies, for whatever
reason the brownie mixes that have fat are nasty. Substitute most
any kind of bread for the Sweet bread, I personally like rye, wheat
and a couple of others. There are a couple of recipes included with
the Bake Packer that are very good, with a few not to my liking. Especially
filling is the breakfast of dried eggs with dried potato (we also
add soy bacon bits). This a meal that will stick with you all day.
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