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Campfire Bread

Campfire bread made by wrapping sticky rope dough around roasting sticks and spinning over coals until golden and cooked through. Expect a crisp exterior with a fluffy interior—classic outdoor bread for camping and backyard fires.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 3 cup all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 2 tbsp sugar
  • 0.25 cup powdered milk
  • 1.5 cup water
  • 10 Roasting sticks

Method
 

Mix and portion the dough
  1. Combine all-purpose flour, baking powder, salt, sugar, and powdered milk in a large bowl or zip-top bag, mixing until evenly distributed.
  2. Add water and mix until dough forms, noting the dough will be slightly sticky.
  3. Divide the dough into 10 portions so each stick gets an even amount.
Shape on sticks and roast
  1. Roll each portion into a long rope about 1 inch thick.
  2. Wrap each dough rope around the end of a roasting stick in a spiral pattern, securing the start so it doesn’t unwind.
  3. Hold the stick over campfire coals (not flames) and rotate constantly for 12-15 minutes, cooking until golden brown and cooked through.
  4. Slide the bread off the stick and serve warm with butter or jam.

Notes

Pro tip: keep the sticks over coals (not flames) and rotate continuously for even browning and a cooked-through center. Store leftovers in a sealed container at room temperature for up to 2 days; refrigerate up to 4 days and rewarm to soften. Freezing is yes—cool fully, wrap tightly, and freeze up to 2 months, then rewarm. For a dairy-free option, swap powdered milk with lactose-free powdered milk if available.