Ingredients
Method
Mix the dough
- Combine all-purpose flour, baking powder, salt, and sugar in a large zip-top bag, squeezing out large lumps as you mix. Keep the mixture dry and evenly colored so the dough rises uniformly.
- Add the melted butter and milk to the bag, seal it, and knead until a cohesive dough forms. The dough should feel soft and slightly tacky, pulling together as you knead.
- Divide the dough into 8 portions. Each portion should be roughly equal so the stick bread finishes at the same time.
Shape and roast
- Roll each portion into a long rope and wrap it around the end of a roasting stick. Leave a tight spiral with no big gaps so the bread cooks through.
- Hold each stick over campfire coals and rotate constantly for 10-12 minutes until golden brown and cooked through. Look for a crisp, browned exterior while the center stays fluffy when pulled apart.
- Slide the bread off the stick and serve warm. The bread should release cleanly and be airy inside with a crusty outer layer.
Notes
For cleaner roasting, use well-seasoned sticks and keep the dough spiral tight so the outside browns before the inside dries out. Store leftovers in an airtight container in the fridge for up to 3 days, then rewarm until soft. Freezing is yes: freeze wrapped portions up to 2 months and reheat straight from thawed. For a dairy-free swap, use a plant-based milk and replace butter with a dairy-free melting substitute.