Tomato, mozzarella & avocado tartine, on Bannock camp-cooked bread
Bread recipe from Bradford Angier
Servings 4
Ingredients
For the bread:
- 2 cups organic flour
- 2 tsp double action baking powder
- ½ tsp salt
- 6 tbsp butter
- 4 tbsp dry milk
- Water, as necessary to obtain desired consistency.
For the tartine:
- Avocado
- Tomato Jam
- Fresh mozzarella
- Salt & pepper to taste
Instructions
For the Bread:
- At home, mix in bowl the flour, baking powder and salt. Cut up the softened butter and mix it in with the dry ingredients – the easiest for me was to do this with my hands, until you get a coarse meal.
- Then add the dry milk. Pour the mix in a plastic bag.
- In camp, stir mix lightly, and add water, a little bit at a time, to obtain a dough that’s not too liquid. Put in a greased pan, cover with foil and cook over campfire over low to moderate heat. It took ours about 1 hour.
- Check it often, turn it over when the bottom part is golden brown. Either eat right away, or if you intend to keep it for the next day, store it in a plastic bag.
For the Tartine:
- Melt the mozzarella in a pan. Spread some avocado on the bread, add some tomato jam, and pour the mozzarella on top.
- You can add some more tomato jam if you’d like. Enjoy!
Notes
Age: 12 months and up – because the tomato jam contains
honey, mostly. Note that the kids can help mix the dough with the water in the
plastic bag, always fun and sensory! It’s a balanced lunch sandwich with
vegetables (tomatoes, onions), starch (bread), dairy and protein (mozzarella),
and good fats (avocado)!
honey, mostly. Note that the kids can help mix the dough with the water in the
plastic bag, always fun and sensory! It’s a balanced lunch sandwich with
vegetables (tomatoes, onions), starch (bread), dairy and protein (mozzarella),
and good fats (avocado)!