Baking bread in the outdoors over fire is one of life's simple pleasures. It takes time to create the dough, prepare your fire and finally cook your bread making it an enjoyable, slow pursuit and a rewarding way to spend a few hours in the woods. We were lucky enough to be sent some delicious venision chorizo from Anja at The Great Glen Charcuterie recently after seeing our burrito recipe on Instagram. I thought it would be fun to try and make some stuffed bread rolls in the dutch oven, using the chorizo and adding cheese and chilli. If you have access to a woodland where you are permitted to make a fire, or have a fire pit in your back garden or campsite, we definitely recommend giving these a try. Let us know if you do!
Dutch Oven baked bread rolls stuffed with chorizo, chilli and cheese (makes 6 rolls)
Poler Stuff Dutch Oven
You will need:
For the bread dough:
500g strong bread flour
315ml lukewarm water
3 tsp dried yeast
1 tbsp sugar
1/2 tbsp salt
For the stuffing:
Chorizo (we used Great Glen Charcuterie Venison Chorizo)*
A handful of grated mature cheddar
1 fresh green chilli
1 tsp paprika
*For a vegetarian version, leave out the chorizo and substitute with black beans, olives or sun dried tomatoes.
Olive oil and extra flour for dusting
To make the dough, mix the flour and salt in a large bowl and make a well in the middle. In a jug or kettle mix the warm water with the sugar and yeast. Wait for the yeast to form a layer of foam on top of the water. Whisk it up and add it to the well in the bowl. Gradually bring the flour in from around the edges and mix into the water with a fork until it's too thick to handle, then get your hands in and form into a ball. Knead for a good 5 minutes or so until you have an elastic, smooth dough. Place the dough in the bowl and cover. Leave it somewhere warm for at least an hour until it's doubled in size.
Now is the time to get your fire going. You will need a good bed of embers to cook the bread, so make sure you have plenty of firewood lined up. It's a good idea to have the fire going for at least an hour before you want to cook the bread. See our Campfire Classroom for tips!
While you are waiting, make the stuffing. Chop the chorizo into small cubes and fry until crisp. Drain away the fat and allow to cool. Grate the cheese and chop the chilli, mix them up in a small bowl with the chorizo and paprika. Set aside.
Make sure your dutch oven is well seasoned; add some oil and rub it all over the inside of the pot and lid. This will ensure the bread doesn't stick. Set the oven close to the fire to warm.
Once your dough has doubled in size, remove from the bowl. Punch the air out of the dough with your fists and separate it into 6 little round balls. Take a ball and flatten it into a small disk with your hands. Place a spoonful of the stuffing in the middle, fold in the edges and squash them closed (make sure there are no gaps). Repeat for all six and place them in the warm dutch oven, brush with a little olive oil, put the lid on and leave them to double in size again (about 20 - 30 mins).
Once you are ready to cook, take some embers from the fire and move to one side. Place the oven on top and pile some more embers onto the lid so it's completely covered. If you keep the fire going, make sure you keep moving the oven around to stop one side getting too hot. It should take around 30 minutes to cook the bread, so have a little look under the lid after 20 minutes to check it's all going ok. Add or remove embers as you see fit. It takes a bit of practice to get it right, so don't lose faith if you burn them first time (ours were a little overdone on the bottom today but it's no big problem). The rolls are ready when golden on top and sound hollow when you tap them, you should be able to take them out as one piece.
Place them on a tea towel to cool a little and then pull apart with your hands and eat right away. They are best eaten warm when the cheese is still gooey. Enjoy!