Ingredients
Method
Mix the dough
- Mix all-purpose flour, baking powder, salt, sugar, and powdered milk in a large bowl or zip-top bag until evenly combined, looking for no visible lumps of dry powder.
- Add water and mix until dough forms; it should be slightly sticky and cohesive enough to rope.
Wrap and roast over coals
- Divide the dough into 10 portions, shaping them into roughly equal sizes so each loaf roasts evenly.
- Roll each portion into a long rope about 1 inch thick, keeping the thickness consistent for even cooking.
- Wrap a dough rope around the end of a roasting stick in a spiral pattern, leaving space between turns so the bread can brown and cook through.
- Hold the stick over campfire coals (not flames), rotating constantly for 12-15 minutes, until the outside is golden brown and the dough looks cooked through.
- Slide the campfire bread off the stick and serve warm with butter or jam, using the golden-brown exterior as a visual cue that it’s ready.
Notes
Pro tip: roast over steady, gray coals rather than open flames—constant rotation prevents dark spots before the center sets. Store leftover bread in an airtight container in the fridge for 2 days, then rewarm in a toaster oven or skillet until hot. Freezing is yes: wrap tightly and freeze up to 2 months, thaw and rewarm. For a dairy-free option, replace powdered milk with an equal amount of lactose-free powdered milk or a dairy-free powdered milk substitute.