31 Replies to “Easy Bread Recipe for Camping”

  1. Come on now! If that is fry bread why are you treating it like a pancake and flattening it with your spatula? It is supposed to raise when you fry it. That is what the baking powder is for.
    Also, kneading and shaping it by hand is better, but you need extra flour to sprinkle on to keep it from sticking to your hands and add to the dough. When it stops sticking to your fingers is when it has enough flour and is ready to fry. With that recipe and half a cup of extra flour you should be able to make four to five saucer sized pieces, or about eight of the size in the video. Sure, you flatten the pieces out, but not that thin. They should be about twice as thick as a flour tortillas when you fry them. But you aren't making tortillas. They should rise to about twice the thickness they were when raw. Don't squish them with the spatula. Make sure your oil is preheated, and when you put the dough in, they should float in the oil if the oil is hot enough. Their may be an initial sinking, but as soon as it begins frying it should float on the oil. When the sizzling oil bubbles begin to stop is about the time to turn it. A light golden color is good. Need paper towels or a cloth to place them on to cool and soak up any excess oil. A 1/4 tsp. of salt with 2 1/2 tsps. of baking powder, to 2 cups all purpose flour is all that is needed for fry bread. Anything else is individual taste.

  2. Looks good. I'm a little anal about prepping food near sleeping gear in the back country. Never had a problem. I keep the two areas separate. I want some bread now.

  3. Bannock bread. Also an ancient scottish/irish celtic recipe. Thank you for the demo. I have a recipe but was wondering how and you have answered the question for me. Many variations can be made to this so be creative people. 🙂

  4. Who wouldn't like fresh bannock (or bread if you will) while camping. Always hits the spot and is filling as well. An easy way to bake in the backcountry is to use this: http://frybake.com/
    Portable, reasonably light, basically a 12 ounce dutch oven. Mine works great. I have the Alpine 8" version. They have a newer version which is deeper. I would get that if I were buying today (a little extra room for rising bread). Of course it gives you a fry pan as well. Great product. They make a larger one for groups, a bit more weight though. Could be used to boil water too I suppose.

  5. Mix the seasoning into the flour and carry it that way.  Amalgamates much better and flavor is more even.  Also if you use Bisquick instead of flour you can still make a great bread and you don't need oil to pan bake it.  You make it thick like bannock so you don't end up with a pancake. It's delicious.  I'd skip the pan and either throw it onto the ashes to cook, or a hot rock on top of the fire.

  6. This is usually called Bannock. Where I live, there is a First Nations reserve and they are known for their delicious bannock. It's usually cooked over an open fire in the woods.

  7. Thanks for the video. Looks good and I will be trying it out. I was wondering why the seasoning could not be added to the dough before cooking?

  8. I wonder how effective the backing powder was? It didn't look like it rose much. Is it really necessary? I thought it was a cracker rather than bread. Very informative, not a criticism, just curious.

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