I normally take regular loaves of bread on campouts but sometimes I bake what is commonly referred to as bannock or skillet bread. Usually, after the bannock is browned on the bottom it is turned over in the skillet and then propped up in front of a fire to brown the other side. You can turn the dough and put it back on the fire/stove and brown both sides the same way if you want to but there is a danger of burning it this way. Try both ways to see which way is best for you. If done right, the results will be one huge biscuit, browned on both sides, and just waiting to be sliced open and slathered with butter and jelly. The raw dough can easily be wound around a stick and propped up in front of a fire to make ‘twist bread’. Turn the stick often to brown the dough evenly.




(A good bread for making in a Boy Scout mess kit skillet)

2 cups flour

1 tsp. baking powder

1/2 tsp. salt

1/2 tsp. sugar

1 cup milk

3 tbsp. Vegetable oil


Mix dry ingredients together and then add the milk. Beat until batter is smooth. Place the oil in a skillet and let it warm up over hot coals or on top of a stove. Put batter in the warm skillet and cook slowly. Brown it on both sides and serve while it is still hot. (Check doneness by inserting a sliver or a toothpick in the center. When it comes out clean with no dough sticking to it, the bread is done.) Why not try this recipe the next time you’re Kookin’ ’round your Kampfire.

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Ray McCune

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