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Campfire Bread

Campfire bread is outdoor stick bread made by wrapping a simple dough spiral around roasting sticks and toasting it over campfire coals until golden. The result is roasted bread with a fluffy interior that you can serve warm with butter or jam.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

Dry ingredients
  • 3 cup all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 2 tbsp sugar
  • 1 cup powdered milk Use powdered milk (amount listed is for the full recipe).
Wet ingredients
  • 1.5 cup water
For roasting
  • 10 Roasting sticks Use sturdy roasting sticks; wrap dough around one end in a spiral.

Method
 

Mix the dough
  1. In a large bowl or zip-top bag, combine all-purpose flour, baking powder, salt, sugar, and powdered milk until evenly mixed (no dry pockets).
  2. Add water and mix until a dough forms; it should be slightly sticky.
Shape and wrap on sticks
  1. Divide the dough into 10 portions.
  2. Roll each portion into a long rope about 1 inch thick.
  3. Wrap each dough rope around the end of a roasting stick in a spiral pattern with even spacing.
Roast over coals
  1. Hold each stick over campfire coals (not flames) and rotate constantly to prevent uneven browning.
  2. Roast for 12-15 minutes until golden brown and cooked through, using rotation as the visual cue that browning is even.
  3. Slide the bread off the stick and serve warm with butter or jam.

Notes

Pro tip: roast on coals only—if flames flare, move the sticks slightly away to avoid burning the outside before the inside cooks. Refrigerate leftovers in an airtight container up to 3 days; rewarm briefly over low heat. Freezing works well up to 2 months; thaw and rewarm. For a dairy-free swap, replace powdered milk with dairy-free powdered milk (use an equivalent amount) and proceed the same way.