Everyone loves good food. Monica and Rowland are one of the best tag teams for tasty treats out there, especially when it comes to cooking in a caravan.
Caravan magazine has teamed up with The Rivrons and Bailey Caravans once again to bring you a stomach full of speedy snacks. What's the catch? You have to cook them yourself. But don't worry, it's easy!
Below, you'll find ingredients, advice and recipe info for each, not to mention a video of Monica doing what she does best – creating edible masterpieces!
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Bacon and egg bread rolls
A caravan is the perfect place to make bread. If the weather’s not great, you can spend a lovely morning making the dough, finding somewhere nice and warm in the caravan for the dough to rise, perhaps near the water heater or cooker.
If I can’t find a good sunny spot in the caravan, I get Rowland to park the car in full sunshine so I can put the dough in there!
Here is a very simple recipe, which the whole family will enjoy. This recipe will make about eight bread rolls, which are more like a meal in a roll!
Ingredients
300g strong bread flour (white)
100ml warm water
50ml olive oil
3 eggs
4 rashers of bacon
15g quick yeast
Pinch of salt
Preparation
Boil the eggs for 10 minutes to make hard-boiled eggs, and finely chop the bacon. Peel the eggs and mash. Fry the chopped bacon until crispy and add to the mashed egg. Then start making the bread.
Sift the flour; measure out warm water into a jug. Make sure the water just feels warm and not hot to the touch. Grease with a small amount of olive oil in a baking tray.
Put the flour in a large mixing bowl with the salt and the yeast, make a well in the centre of the flour and pour in the water and olive oil. Using a wooden spoon, mix with all your might, it will look sticky. Add the egg and bacon, then, using your hands, having rubbed a little flour on them, literally squish the egg and bacon into the dough mix.
Scoop up the dough in one ball and put it onto a floured surface. Then start kneading until it feels soft and smooth, this should take about five minutes; the harder you knead, the softer the bread. Put the dough back into your mixing bowl, cover with cling film and put in a warm place to rise.
It needs to double in size, which should take about an hour.
When the dough has risen, turn on the oven to 220°C/ Gas mark 7. Once again, flour your hands and scoop it out of the bowl onto a floured surface and gently knead (this is called knocking back) for about half a minute, then shape the rolls. Leave again to rise for about half an hour, then pop in the oven for about 15 minutes. You will be able to tell when they are cooked by their colour and, if you’re not sure, pick one up and tap the bottom – it should sound hollow.
You can serve these just as you wish; my family loves them buttered.
Video
