Welcome to the Summer 365 Canteen! Here you will find treats, sweets, and goodies galore… and most importantly, camp-food recipes from our fabulous Head Chef, Jess, otherwise known as Bubby’s Best! So hang at the canteen, chat with your friends, see the boys (omg!), and stay tuned for the tastiest camp recipes that you can make at home for your camper, or for the camper inside of you!
First up, Jess’s infamous s’mores challah bread that we have been raving about. This loaf of goodness combines two of our all-time-favorite loves: camp cooking and grandma’s cooking. Can you say ultimate comfort food? Check out Chef Jess’s recipe below, and join us in salivating over the amazingness that is s’mores challah bread.
Give it a shot and try out Jess’ (not so) secret recipe!
1 tsp. sugar
½ cup warm water
1 package active dry yeast
3 ¾ -4 cups flour
¼ cup sugar
2 tsp. salt
½ cup canola oil
½ cup water
1 egg yolk beaten with one tsp. water
1. In a small bowl dissolve 1 tsp. of sugar in 1/2c warm water. Add the package of yeast and let stand for 8-10 minutes (you should see little bubbles of yeast and there should be movement when you move the bowl from side to side- if not the yeast is dead. Do not panic, just start again)
2. Using a stand mixer with the dough hook attachment or a food processor with the steel knife; mix flour, sugar and salt. Once combined add in yeast mixture and process for 12-15 seconds
3. While the machine is running continue to add oil and eggs. Process until completely blended (approx. 10 seconds)
4. Add 1/2c water and process until the dough starts to come together around the blade. Add flour if the machine slows down too much.
5. Allow the machine to do the kneading for you for 30 seconds until the dough forms into a ball. The dough should be sticky
6. On a lightly floured surface knead the dough by hand for 1-2 minutes until smooth and elastic. Add flour as you go but only enough to prevent the dough from sticking to your hands or the surface. The dough will become smoother as it is kneaded
7. Roll up the dough into a ball and place into a greased bowl. Cover with a tea towel and let rise in a warm place for 1 ½-2 hours (an oven with only the light on is a good option). The dough should double in size.
8. Punch the dough down and cover, allow it to rise again for 45-60 minutes /until doubled
9. Pre-heat oven to 350
10. Punch the dough down again and let sit for 10 minutes. Sprinkle flour over a big flat surface. Divide the dough into three equal proportions and use your hands to roll out three strands. Keep the strands short and equal in length
11. Press each strand out flat and let the fun begin! Smear marshmallow fluff all down the base of your challah strands, sprinkle with chocolate chips, broken up little pieces of graham cracker, and mini marshmallows
12. Seal up strands by rolling them to the best of your ability, then braid the strands very loosly
13. Place your masterpiece on a baking sheet lined with parchment paper and cover with a tea towel, allowing it to rise for 45 minutes
14. Brush challah with beaten egg yolk and sprinkle with graham cracker crumbs and chocolate chips. Bake for 20 minutes on the middle rack
15. Remove from oven and sprinkle mini marshmallows on top. Return to oven to finish baking for 10 minutes, until golden brown and challah sounds hollow when tapped gently.
16. Place the challah on a wire cooling rack, and let it cool for 15-30+ minutes.
Check out Bubby’s Best to see more of her delicious eats!