Campfire Bread on a Stick Recipe

Flour: The base of the dough, providing structure and texture.

Baking powder: A leavening agent that helps the bread rise and become fluffy.

Salt: Enhances the flavor of the bread.

Water: Combines with the flour to form the dough.

When wrapping the dough around the stick, make sure to flatten it slightly and ensure it's evenly distributed. This will help it cook more uniformly and prevent any raw spots. Rotate the stick slowly and consistently over the campfire to achieve an even golden brown crust.

• flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, giving the bread a denser texture and a slightly nutty flavor.

• flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free flour blend can be used to achieve a similar texture and taste.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder to achieve the same leavening effect.

• baking powder - Substitute with self-rising flour: Self-rising flour already contains baking powder and salt, so you can use it in place of regular flour and baking powder.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content and flavor.

• salt - Substitute with kosher salt: Kosher salt has larger grains and a purer flavor, but you may need to adjust the quantity slightly.

• water - Substitute with milk: Milk adds richness and a slight sweetness to the dough, resulting in a softer texture.

• water - Substitute with buttermilk: Buttermilk adds a tangy flavor and helps to tenderize the dough, making it softer and more flavorful.

• Allow the campfire bread to cool completely before storing. This prevents condensation and sogginess.
• Wrap each piece individually in aluminum foil or parchment paper. This helps maintain freshness and prevents them from sticking together.
• Place the wrapped bread in an airtight container or a resealable plastic bag. Ensure you squeeze out as much air as possible to keep the bread fresh.
• Store the container or bag in a cool, dry place if you plan to consume the bread within 2-3 days. For longer storage, place it in the freezer.
• To freeze, label the container or bag with the date. This helps you keep track of how long the bread has been stored.
• When ready to eat, thaw the bread at room temperature or reheat it over a campfire or in an oven at a low temperature until warm.
• For a delightful twist, brush the bread with butter or garlic butter before reheating to enhance the flavor.
• If you prefer a sweeter option, sprinkle the bread with cinnamon and sugar before wrapping and storing.

• Preheat your oven to 350°F (175°C). Wrap the campfire bread in aluminum foil and place it on a baking sheet. Heat for about 10 minutes or until warmed through.

• For a quick reheat, use a microwave. Place the bread on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 20-30 seconds. Check and add more time if needed.

• If you have a toaster oven, set it to 350°F (175°C). Place the bread directly on the rack or on a baking tray. Heat for 5-7 minutes until it’s warm and slightly crispy.

• For a more authentic campfire experience, reheat the bread over a grill. Wrap it in aluminum foil and place it on the grill grates. Heat for about 5 minutes on each side, ensuring it doesn’t burn.

• If you’re in a rush, use a stovetop. Heat a skillet over medium heat. Add a small amount of butter or olive oil to the pan. Place the bread in the skillet and heat for 2-3 minutes on each side until warmed through and slightly crispy.

• Mixing bowl: Use this to combine the flour, baking powder, and salt before adding the water to form the dough.

• Measuring cups: Essential for accurately measuring the flour and water to ensure the dough has the right consistency.

• Measuring spoons: Necessary for measuring the baking powder and salt precisely.

• Wooden spoon: Handy for mixing the ingredients together to form the dough.

• Sticks: These are used to wrap the dough around and cook it over the campfire.

• Campfire: The heat source for cooking the bread until it is golden brown.

• Tongs: Useful for turning the sticks to ensure the bread cooks evenly on all sides.

Pre-mix dry ingredients: Combine flour, baking powder, and salt at home and store in a sealed bag for quick use at the campsite.

Use a dough hook: If you have a stand mixer, use the dough hook attachment to mix the dough quickly and effortlessly.

Pre-cut portions: Divide the dough into small portions before heading out, so you can easily grab and wrap them around the stick.

Use non-stick spray: Spray the stick with non-stick cooking spray to prevent the dough from sticking and make cleanup easier.