North West Rafters Association Southern Oregon Non Profit Whitewater Rafting Club - Since 1982

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BREADS


Recipes for breads while whitewater rafting and camping with the North West Rafters Association club

Appetizers | Beverages | Breads | Breakfast | Condiments
Desserts | Main Dishes | Side Dishes | Soups | Snacks


Dutch Oven Hopi Indian Fry Bread

Dutch oven cooking: (Not exactly a low fat desert) In camp ignite about 15-20 charcoal briquets and arrange in a pile in your fire pan. Let burn until they are covered with ash (about 20 minutes) and put on the oil.
2 cups flour
1/2 cup nonfat dry milk
1 tbs. baking powder
3/4 teaspoon salt
3/4 cup lukewarm water
Stir and knead dough on floured board - cover and let stand for 15 minutes. Cut up into 8 sections - flatten out to 2 inches thick. Melt crisco or comparable vegetable oil in a dutch oven so there is about 2 inches depth of oil. Then drop sections of dough into the hot oil to fry about 2 minutes or until done. It's like cooking donut holes. Roll in cinnamon and sugar and pig out.

Contributed by: Gordon G. MacLean


Bacon Grease Biscuits

Just an addition really, but when you're cooking bacon, try saving the bacon grease and cooking canned biscuits in it. Very tasty but puts a strain on your arteries. >

Contributed by Todd Andrews


Banana Bread

  • 1/3 cup butter, 1 cup sugar, creamed
  • 2 eggs, well beaten
  • 3 Tablespoons sour milk*
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups flour
  • 3 bananas well beaten (With fork)
  • 1 cup nuts

Bake in a dutch oven. Baking time depends on the heat of the fire.

Contributed by Matt McCa of Troop 599


Traditional Swedish White Rusks

  • 6 tbsp Lard
  • 3 1/2 c Milk
  • 2/3 c Butter
  • 1 c Granulated Sugar
  • 4 cakes Yeast
  • 12 c Flour

**This is a "make-ahead" recipe. The directions reflect this.**

In a saucepan, melt the lard in the milk. Sift the flour into a bowl retaining a little for the breadboard. Stir in the milk mixture, yeast, and 1 tsp sugar into the flour. Mix until a smooth and glossy consistency is achieved. Cover bowl with cloth and allow it to rise to twice it's original size. In another bowl, work butter and sugar into a froth. Knead the butter mixture into the dough until well mixed, adding flour if needed. Once again, cover the dough and allow it to rise to twice it's original size. Remove the dough from the bowl to a floured breadboard and knead well. Divide the dough into 10 portions and knead each portion well. cut portions into 25 - 30 pieces and roll each one between your palms into balls. Each ball should be smooth and glossy before placing on greased baking sheets. Cover and allow the balls to rise again. Preheat oven to 450º and bake for 3-5 mins. Then turn the oven temp. down to 350º and bake until a golden color is achieved. Remove from oven and allow the bread to cool. When the bread is cold, slice length-wise in half. Place halves on a baking sheet. Set oven temp. to 325º and place the sheets in the oven. Bake until the bread is light brown on the surface. Turn the oven down to 250º and allow the rusks to become dry and brittle (approx. 1 hour). Serve with butter or jelly. Goes great with the Apple Soup recipe that I submitted.

Appetizers | Beverages | Breads | Breakfast | Condiments
Desserts | Main Dishes | Side Dishes | Soups | Snacks

 

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Eddy News

NOVEMBER 2017 NWRA MEETING

NOVEMBER Meeting will be held in
Grants Pass Oregon

Thursday, November 9th at 7:00 pm
Climate City Brewing
509 SW G St
Grants Pass, OR 97526
Agenda: FUN - and more Fun on a river


Friday December 8th Meeting
Christmas Party Pot Luck
Annual Raffle Drawing & Trip Photos
8301 N. Bank Road
Roseburg, OR 97470


2017 NWRA Officers

Francesca Guyer President
Richard Johnson Vice President
Greg Robinson Secretary
Jody Bammann Treasurer
Ron Hilbert Communications, Newsletter & Webmaster



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