Crusty Bread Loaf Camp Oven Recipe

INGREDIENTS:
* 2 cups Plain Flour
* 1 cup wholemeal flour
* 1 teaspoon salt
* 2 teaspoons wallaby bread improver
* 1 tablespoon milk powder
* 2 teaspoons dried yeast
* 1 teaspoon canola oil
* 1 and a half cups hot water (hot tap temperature)
* 1 tablespoon milk to glaze the bread

METHOD
1. Mix all dry ingredients
2. Add oil & hot water, mix to a soft dough
3. Cover loosely with plastic food wrap. Let rest for 20 - 30 minutes in a warm location
4. Turn out on a lightly floured surface and knead until just smooth
5. Shape into loaf and place in the oiled loaf pan
6. Brush top with water and rest in a warm location until dough doubles in size. Pop a fly net over
7. Wait 15 minutes. Begin heating up heat beads - 32 needed
8. Place 8 under camp oven & 24 on the lid. Give it a good 15 minutes to get to heat. You're aiming for 220/230 degrees Celsius
9. Using a brush, glaze bread with milk
10. Place in the camp oven - no trivet as it will raise loaf & it will hit the lid & burn the top of your bread
11. Cook for 10 minutes then reduce the heat beads underneath the camp oven to 6.
12. Give your lid & base a turn every now & then for even cooking
13. Check at the 20-minute mark - the loaf should be a light golden colour. Just peek.
14. 14. Continue cooking for 30-35 minutes. Its ready when the loaf is tapped underneath and sounds hollow
15. Cool in the tin for 5 minutes then tip out onto the cake rack. Cutting is easier with a serrated knife when the loaf has cooled