a-new-pastoral-bonfire-rolls

 Bread cooked on hot Embers

 

Makes about 8 small loaves

 

In a mixing bowl, combine:

3 cups bread flour (mix of whole wheat and white)

1 tablespoon instant yeast

1 teaspoon salt

2 tablespoons olive oil

1 cup water

Stir together to form a ball of dough. You may need to add a little more water or flour to achieve a soft, pliable consistency.

Knead the dough in the bowl or on a lightly floured board for about 1 minute.

Place the dough in an oiled bowl and set aside in a warm place to rise. If planning ahead, you can leaven the dough in the refrigerator for 24–48 hours, which will deepen the flavor of the final breads.

Divide the dough into fist-sized balls; flatten each ball into a circle about ½ inch thick.

Place on a lightly floured board or tray and let rise again.

Cover the red-hot embers of a dying fire with a thin layer of ash.
This will help insulate the dough from the intense heat of the
embers and keep it from burning.

Place the uncooked bread directly on the ash, cooking until bubbles appear on the surface; then, flip and cook the other side.

Remove from the fire and brush away any ash that sticks to
the bread.

 

Serve warm.