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Campfire Bread

Campfire bread is outdoor bread made by wrapping dough around roasting sticks and spinning over campfire coals until golden brown. The result is stick bread with a fluffy interior and a crisp, roasted exterior—great for camping classic breakfasts or sides.
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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: 310
Ingredients Method Notes

Ingredients
  

Dry ingredients
  • 3 cup all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 2 tbsp sugar
  • 0.25 cup powdered milk Use powdered milk for a richer, bakery-style crumb.
Wet ingredients
  • 1.5 cup water
For roasting
  • 10 Roasting sticks Use roasting sticks sized for your dough portions.

Method
 

Mix the dough
  1. Combine all-purpose flour, baking powder, salt, sugar, and powdered milk in a large bowl or zip-top bag. Mix until evenly distributed so the rise is consistent.
  2. Add water and mix until dough forms. Stir or shake until the dough is slightly sticky and cohesive.
Shape and wrap on sticks
  1. Divide the dough into 10 portions. Keep portions covered so the surface doesn’t dry out.
  2. Roll each portion into a long rope about 1 inch thick. Use gentle pressure so the rope stays uniform along its length.
  3. Wrap each dough rope around the end of a roasting stick in a spiral pattern. Leave a little space between turns to help the bread cook through and brown.
Roast over campfire coals
  1. Hold the wrapped stick over campfire coals (not flames), rotating constantly. Roast for 12-15 minutes until golden brown and cooked through.
  2. Slide the bread off the stick and serve warm. Serve with butter or jam if desired.

Notes

Pro tip: for even roasting, keep the stick turning so the spiral browns all around without scorching. Refrigerate leftovers in an airtight container for up to 3 days; rewarm over low heat or briefly toast in a skillet for best texture. Freezing is not recommended because the crumb can dry out when thawed. For a dairy-free option, replace powdered milk with lactose-free powdered milk or omit and add 2 more tablespoons of flour plus 2 tablespoons water to keep the dough workable.