I love using my dutchoven whenever I am cooking over a fire. It is so versatile. It can be a pot, an oven, a fry pan, you name it. The possibilities are endless.
1 1/2 c
1First Step for all methods: Stir together the flour, brown sugar, baking powder, baking soda and the salt. Add the currants. Add buttermilk and stir until the dry ingredients are moistened. Turn onto a floured board and knead just to smooth and shape into a ball and then place it in a gresed round pan. Slash a deep X on top of the loaf with a sharp knife. When camping or doing demonstrations I use a large cutting board and place on a table to roll out my breads and rolls.
2Hearth or Camping Method: Place a greased pan in a preheated Dutch oven. (Preheating is when you take your dutch oven lid off and place both by the fire to warm it up. I place either a trivet or 3 canning rings inside my Dutch oven before placing my pan inside. This allows the heated air to circulate around your bread and helps prevent burning you bread or dish. Place your oven over red hot coals and place lid on, put coals on the lid. Bake for 40 minutes until nice and brown. Replenish coals if needed to maintain a 350° temperature. Cool loaf for 10 minutes in pan before removing to a cutting board.
3Coventional Oven. Preheat oven to 350° and bake for 40 minutes until done. Cool loaf for 10 minutes in pan.