Cooking over a fire, to my mind, is one of the best parts of camping. The simple act of watching the embers glow while waiting for your food to cook is one of most mesmerising activities I know. Not surprisingly the campfire is always the heart of a camp, drawing everyone in whether young or old. With the right equipment you can cook just about anything over a campfire, but some of the best recipes are the simplest, as is the case with bread on a stick.
The only two really essential ingredients in this recipe are the flour and water. All the others are down to taste, imagination and what you have to hand. Try measuring your dry ingredients into a ziplock bag at home, so you only carry what you need. When ready to bake you just need to add your water to the bag and it becomes your mixing vessel.
It is important to use a freshly cut stick to cook your bread on. Not only will you know what wood you are using, but the greenness of the wood will prevent it catching fire. Hazel and Ash are ideal to use, whereas Holly, Yew, Elder, Rhododendron and Elm are all toxic.
To make one portion of bread
- 1/2 cup slf-raising flour
- 1tbsp dried milk
- 1 tsp sugar
- 1/4 cup water (approx)
- Dried fruit and nuts
Mix your ingredients into a smooth dough, and roll into a sausage shape about as thick as an adult thumb. Twist around the end of a freshly cut stick where you have removed the bark, leaving space between the coils for the bread to expand as it cooks. Cook over the embers of a fire, frequently turning until golden brown and the bread has a hollow sound when you tap it. Once cooked, it should be easy to remove from the stick by twisting it and pulling it off.