Ingredients
Method
Mix the dry ingredients
- Combine all-purpose flour, baking powder, salt, and sugar in a large zip-top bag, shaking until evenly mixed. No lumps should remain in the dry mix.
Knead into a soft dough
- Add melted butter and milk to the bag, seal, and knead until a cohesive dough forms. Squeeze and fold the dough for about 2–3 minutes until it feels smooth and stretchy.
Portion and shape on sticks
- Divide the dough into 8 portions, keeping the rest covered so it doesn’t dry out. Each portion should be similar in size for even cooking.
Wrap dough into spirals
- Roll each portion into a long rope and wrap it around the end of a roasting stick in a spiral with snug turns. Leave a little space between coils so the bread can cook through without burning.
Roast over campfire coals
- Hold the stick bread over campfire coals, rotating constantly, for 10–12 minutes until golden brown and cooked through. Watch for deep golden color and a set center with no doughy patches.
Serve warm
- Slide the loaf off the stick and serve warm with butter, jam, or honey. Pull it apart to confirm the fluffy interior and crusty exterior roasted over the fire.
Notes
Pro tip: Rotate continuously to prevent scorching and to let the crust brown evenly while the inside stays fluffy; if the outside browns too fast, move it slightly farther from the hottest coals. Refrigerate leftovers in an airtight container up to 2 days; rewarm briefly over low heat or in a skillet until hot. Freezing: yes, freeze wrapped portions up to 2 months and reheat until warm throughout. Dietary swap: use plant-based butter and a dairy-free milk (1:1) for a dairy-free version while keeping the same method.