spring has sprung!!!

by Joyce Lee
(S UT)

I Love Spring. It's My Favorite Time Of Year But It's The Hardest Time Of Year For Me For Solar Cooking!

I Swear I Have Magic Powers. All I Have To Do On A Sunny Promising Looking Morning Is Pick Up A Bowl And Spoon. That Simple Act Almost Guarantees That An Hour Or 2 Later, The Clouds Will Pop Out From Behind The Mesa And Head Straight For The Sun. I Can Only Cross My Fingers (And Mutter Unkind Things At The Clouds) And Hope They Will Stay High And Thin, Or At Least Puffy With Plenty Of Space between So That I Can At Least Expect To Get 280 Degrees Out Of My Ovens For Cooking.

Bread Is Out Of The Question On Those days because By The Time I Get It Mixed, Kneaded And Raised Twice, It's Obvious I Won't Get 350 Degrees Needed For Perfect Bread.

I Could Bake It Anyway For 2-3 Hrs But It Won't Raise As Nice And Tastes Yeasty! So We Eat A Lot Of Scones And Grill Breads This Time Of Year.

Here's A Recipe For My Favorite Grill Bread That Works Out Nice On My Rocket Stove As Long As I Really Watch The Heat And Move It Around A Bit While Cooking So It Doesn't Burn.

Grill Bread

2 C Flour

1/2 Tsp Salt

1/2 Tsp Sugar

2 Tsp Rapid Rise Yeast

1Tbsp Olive Oil

2 Tbsp Cornmeal For Dusting

3/4 C Warm Water 120-130 Degrees

Place All Ingredients But Water On Bowl And Mix. Add Warm Water And Mix And Knead 5-6 Minutes.

Let Raise Till Doubled.

Flour Surface And Roll Out 1/2 Of Dough . Rub With Cornmeal. Spray Or Grease Grill. Or Griddle. Cook About 3 Minutes Then Flip And Cook About 5 More.

Can Be Used As Open Face sandwich Or You Can Put Pizza Toppings On After It's Turned over . Be Creative!!!!

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