Likely any BREAD WEDGE recipe will do but these are a great snack to enjoy with friends for Happy Hour. Rarely is fresh baking a part of camping but with this it’s quick and simple. I mixed the dough at home and let slow rise during our 70 minute drive to the lake.
Accessories: Stainless Bowl with roller/scraper
Quantity: 1 – 14″ Cast iron pan cut into 12 wedges.
BBQ Temp: 375 degrees
- 3/4 cup milk (scalded)
- 1/2 cup flour
- 2 tsp. instant yeast
- 2 tsp salt
- 1/4cup Olive Oil
- 3 slices crisp bacon crumbled
- 1/4 cup sundried tomatoes
- 1/4 cup finely chopped onion
- 1 clove chopped garlic
- 1/4 cup Ranch Dressing
- 1/2 cup Feta Cheese
- 1 Tbsp. Italian Seasoning
- 1 Tbsp. Course Sea Salt
Pour milk, water and salt into bowl. Add about 1/2 of the flour then blend in yeast. Add remaining flour as needed till you have a soft dough. Add remaining dough ingredients and knead for 8 minutes. Remove from bowl and place in bowl. Cover with plastic and towel. Allow to rise till double in bulk. Place into greased cast iron pan and allow to raise again.
Preheat the barbeque till 375 degrees. If a larger barbecue light one side and place pan on the other side. I have done it that way at home but at lake with a smaller barbeque I lit both sides and placed the pan on the top rack. I found the larger barbecue with one burner on yielded nicer results.
Bake for 35 minutes or till golden brown on bottom and baked through. Bakes beautifully in the cast pan and no sticking.
Goes great with good friends and a cold beer.