SV: SC - Bread

[Anna Jartin]

Lady Cristal,

I have made bread for breakfast in Visby a couple of times. In our camp we were 10 persons and I baked about 30 flat rolls at a time. I used a big cauldron with a lid which I heated for about 30 minutes over an open fire (about 10 inches above the fire).
I used a dough consisting of water, wheat flour, yeast, salt and honey, and I then made flat cakes that I allowed to rise for about 10 minutes. I but them in a circle around the bottom of the cauldron and but on the lid. I flipped them after about 5 minutes and then allowed them to bake about 5 more.
All in all I didn't spend too much time over the fire making breakfast.
My hung-over friends liked them very much with their oatmeal ; )
Hope this helps a little, at least as a sign it can be done : )

YiS
Lady Uta, Gotvik, Nordmark

>Greetings to the Cook's List,
>
>I will be preparing a feast for Great Western War III in November and my 
>dream is to bake bread in our 14th century encampment.  I am assuming I will 
>have to bake it in a dutch oven and I will need to do a trial run (or two or 
>three....) to get it down.  I would like anyone's advice on the best way to 
>bake bread over an open fire, either wood or charcoal, and any proven recipes 
>for such. Also, does anyone have any simply splendorous dishes that have been 
>a hit at a war-feast?  I do so want to impress the encampment.  We will have 
>about 40 or so people for the feast.
>Merci,
>
>Lady Cristal Fleur de la Mer
>Caid 
>
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