The first thing you need is to build a good fire, you'll be baking the bread inside a bed of coals.

Take a small bowl, put one cup warm water with a bit of honey or sugar of your choice in it. Sprinkle about 1tsp of quick yeast on top of the water.

While the yeast is activating,

I head back outside and check that my fire is burning well and beginning to form a good bed of coals. Once I see you have a good hot fire with plenty of fuel to make my bed of coals, I head back in.

Now it's time to pour my yeast mixture into a bigger bowl, add my whisked egg and a pinch of salt along with 2 cups of flour and whisk it with a fork.

At this point I add another 1/2 +cup of flour and I begin to knead the dough. I work the dough until it doesn't stick to my fingers or hands. (Add the 1/2cup+ of flour slowly, adding enough but not too much, the dough should be elasticy and smooth and not sticky )

The dough is ready to take outside now. Break off about 1/3 of the dough. We do that here as we love making ash cakes and stick bread as shown on the video. The dough is too much for one small coffee can, but you can break it in half and make two loaves, you'll just need more cans to do it in :)

Now I rubbed butter all over the inside of my one pound coffee can. I prefer to use ghee (a type of clarified butter)

((((Instead of making a video, I'll share it below as it is very simple!)))

Next we need to push the dough into the bottom of the coffee tin.

Cover the can with loosely with tin foil and set by your campfire (not too close) to rise up till doubled in bulk. That foil hat will rise up above the can showing you the dough has doubled.

Once that dough forms a nice head out of the can, put this can of dough into a large coffee can. This coffee can needs to have a smooth layer of small rocks on the bottom.

We moved the coals into a circle, placed the large can with the small one inside it, into the center of the coals. Building about 2 inches of coals around it all.

We then took another large coffee can that had some holes in it, squished it a bit so that we could turn it upside down and put it on top of the other large can without tipping over.

We let this bake for about 25 minutes, we added small tinder to keep the coals from dying out.

I check after 15 minutes and if the bread is very brown I push away any wood with flames leaving only coals to be sure the bread cooks in the center.

We took the remainder of the dough and rolled out long strands of dough. We twisted the dough over sticks, and roasted some. Made an ash cake, placing dough directly onto hot ash..as well as baking a few pieces on the tin foil, placing the foil over the hot ash after the bread was baked.

We took the rest of the bread inside and enjoyed it with Tuscan White Bean soup.

Ghee is made by removing the moisture and the nonfat milk solids

A few facts on Ghee:

It starts to solidify below 63° F

It melts above 99° F

Smoking Point 375° F

The advantages of using Ghee over butter or margarine is that there is no splattering when you fry/saute items. If using it in pastries, the pastries are much more "puffy" And it lasts way longer than butter on the counter. It's much easier to get an even coating of ghee in your coffee tin than butter. The spots with too much butter will tend to burn. Just wipe with a paper towel dipped in ghee.

Take 1 pound of un-salted butter

In a heavy stainless steel pan, melt butter on low heat. Once the butter is melted you can turn up the heat to medium. Just let it simmer. You will notice the butter begin to foam. This is okay! The reason it is foaming is due to the moisture evaporating. The oil will begin to clarify now. You need to skim off the foam. Keep on cooking until all that remains is a light yellow colored oil, and the moisture is removed. This all takes up to 45 minutes. Don't do this in a rush, take your time! You will notice brown pieces on the bottom of your pan. That is just the milk solids. Once complete, remove from heat and pour through a seive with a few layers of cheese cloth in it. The result will be .....Ghee! :)

1 pound of unsalter butter makes about 1 ½ cups of Ghee.

You can safely store your ghee at room temperature for about six months (up to a year in the fridge if you don't use it often)

It is wonderful to brush over flatbread! I'll have to try show that in another video.