Recipe: Bread for Camping (8 recipes) for Chris-PA

Hi Chris:-) I found these recipes on the internet. The only one I have ever tried was similar to Bannock on a stick. This was a veeery looong time ago when I was a scout. I hope some of these recipes will work out okay for you, Chris.

Pre-fab Fry Bread

Serves 2.

2 cups all-purpose flour (white or whole wheat)
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon dry onion flakes
1 tablespoon dry rosemary

Before leaving home or base camp, pre-mix all ingredients and place in a durable plastic bag or well-sealed container.

When ready to cook, empty contents into a container and add 1/2 cup of water, mixing well with clean hands. Add more water as needed, until dough forms a cohesive, firm, dry ball. Knead 5 more minutes, then create golf-ball size dough balls. Flatten with bottom of can or pan to about 1/8 inch thick. Fry on hot skillet or griddle 10 minutes per side and serve.

Double Bottomed Biscuits

1/2 cup Bisquick (actually, I like Jiffy Mix Brand better)
1 Tablespoon Powder Milk
1/3 cup water
Oil

This is the amount for one BIG biscuit. Multiply according to the number of biscuits wanted.

At Home: Mix Bisquick and Milk together and store in plastic bag. Mark the amount of water to be added on the bag.

In Camp: Mix Bisquick and water together. Make one large biscuit. Plop it into a well oiled frying pan. Cook with a cover in place over medium heat. Flip when it is done on one side. Cook until the other side is done (covered). This works great! It is like a double bottomed biscuit! And no special baking gizmos needed!

There are hundreds of recipes for bannock. Here is basic one.

Bannock
1 cup white flour
1 cup whole wheat flour
2 teaspoons baking powder (always use good baking powder)
1/2 teaspoon salt

At Home: Mix ingredients together in a plastic bag.

In camp: add enough water to make a stiff dough (an egg and a little oil is optional). Knead quickly and form a one inch thick cake. Grease the fry pan. Brown the bottom of the cake. Then either move the pan up 12" from the fire, or tilt pan on edge in front of the fire, and let bake.

A good substitute is Bisquick doctored up with a little powdered milk and perhaps a little powdered egg.

To make coffee cake, cinnamon and sugar can be added to the flour mix. Wild raspberries or blueberries can be added if available.

Variations
There are lots of options with bannock. Start with the basic bannock and add any of the following. If it is a flour-like ingredient, substitute for an equal portion of one of the flours in the basic recipe.

1/2 t of cream of tartar
1/2 c. shortening
1/2 c. powdered milk
a little honey or molassess
3/4 c. walnuts, or dried fruit, or raisins, or dried cranberries
an egg or equivalent of powdered egg
1/2 c. corn meal
1/2 c. rolled oats
1/2c. oatmeal
1/2 c. any kind of flour you fancy

Making bannock is more of an art than a science.

Bannock (Another recipe)

Simple to make, four basic ingredients, one bowl to wash. This kids' favorite is tasty, nutritious and fun to cook on a stick over the campfire. It can also be cooked in a skillet. Bannock can be a meal in itself.

2 - 3 cups flour
1 to 2 Tbsp baking powder
1 tsp salt (optional)
2 to 3 Tbsp oil, butter or lard
2/3 cup warm water

Put everything but the water in a bowl and mix with your fingers until crumbly. Slowly add water and mix until dough feels soft. It may seem that you don't have enough water, but keep working the dough till it holds together. Don't add more water!
Take a small handful and wrap around the end of a green stick, like a marshmallow roast. Knead it so it stays together. Cook over coals for about 10 - 12 minutes, rotating to cook evenly. Eat as is, or add a bit of jam or honey.
Alternate method: roll out and pat the dough into a skillet. The dough should be no thicker than 1/2 inch. Cover and cook slowly over moderate, even heat. Turn to brown both sides; ready in 20 minutes.

Fry Pan Flat Bread

1 cup flour
1/3 cup water
1 Tablespoons shortening
1 teaspoon salt
2/3 teaspoons baking powder
pinch of baking soda

At Home: Combine the dry ingredients and put in a baggie. Put shortening in a separate baggie.

At Camp: Combine all ingredients and form into a dough. Roll out to a thin, 10" circle. Prick the surface of the dough with a fork and cook on an oiled hot fry pan. Turn with a spatula. Watch closely because it cooks fast.

Campfire Monkey Bread

4 cans of biscuits (If you are using a skillet, you might want to halve this recipe. - Jackie's note)
1 cup sugar
1 cup brown sugar
4 tbs. cinnamon
1 stick margarine

Cut biscuits into quarters. Mix sugar and cinnamon in a plastic bag. Drop biscuits into bag and coat well. Place in Dutch oven.

Melt margarine and pour over biscuits; sprinkle with brown sugar.

Bake over medium coals 20 to 25 minutes.

Corn Fritters (not exactly bread)

Pan-fried fritters are great for breakfast, and the leftovers keep well for lunch or snacks. You can make your own variations on this simple theme, but remember the secret to successful fritters - the oil must be very hot before setting in the batter.

2 cups corn bread mix
1/2 cup water
1/2 cup canned corn, drained
1/4 cup cooking oil

Directions: Put the corn bread mix in a bowl and, using a fork to blend, gradually add the water. Be careful not to over-blend. The dough should be quite stiff. Add the corn, which should be well drained. Put about one-fourth of the oil in a skillet and heat. Ladle the batter into the hot oil and fry for about 2 minutes, turning once. Serve with syrup, honey or butter. This recipe makes about 12 fritters.

Campfire Bread

3 cups self-rising flour
1 cup butter
1 can beer

Mix flour and beer together. Spread 1/2 cup butter on a large frying pan. Make a ball of the flour mixture and flatten with you hands. Place in frying pan and cook ten min. Coat the top of the flatten mixture with the other 1/2 cup butter. Flip over and cook ten min on other side. When cool tear of a peace and enjoy.