Camp Bread

[rusty_tlc]

I'm thinking about giving bread products a try this summer.
Any body have tips or recipes?

I can get uncooked tortillas, which are awesome. (Well worth seeking out if you've never had them.) I think they will be a nice start.

We don't spend a lot of time sitting around in camp so quick, easy and fast are the key words.

 

[spressomon]

Fried bread dough with a sprinkle of cinnamon sugar as it exits the hot oil is a spoiler for breakfast or dessert.

 

[splitshot]

Fry bread is the bomb! One of our staples.
Dough strores well in a cooler with a tupperware type container as long as it doesen't get too much trail abuse (then it becomes flour soup)

 

[Cruiserdrew]

Do you have a camp oven? They work extremely well as we learned last November.

 

[JohnVee]

I'd forgotten that I wanted to try this recipe. I saw it on TV last year and had never heard of it. Worth a try next time I grill.

Bread grilled on a stick:

http://www.newscancook.com/recipes-by-chef/bread-on-a-stick-with-spicy-sausage-and-tartar-sauce/

--john

 

[TRAIL TAILOR]

Dan,

I was looking at this the other day. We are gonna give this a try.

http://www.paddlinglight.com/articles/tutorial/how-to-cook-bannock-on-a-stick-campfire-bread/

J

 

[rusty_tlc]

Do you have a camp oven? They work extremely well as we learned last November.

Are you refering to dutch ovens? I have a collection of dutch ovens but they are a PITA to use when you are moving camp every day.

Fried bread dough with a sprinkle of cinnamon sugar as it exits the hot oil is a spoiler for breakfast or dessert.

What do you use for dough?

Dan,

I was looking at this the other day. We are gonna give this a try.

http://www.paddlinglight.com/articles/tutorial/how-to-cook-bannock-on-a-stick-campfire-bread/

J

I had forgotten about that, we made bread like that in scouts. A trick my Scoutmaster taught us is to use a fairly large green hardwood stick, maybe 1.5 - 2" in diameter, preheat it over the fire before you wrap the bread dough on. It cuts down on burnt bread with a doughy inside.

 

[rusty_tlc]

We've been considering one of the propane stove oven combo's for a long time. I recently saw a propane only portable camp oven which I think would be a good choice since it would be more flexible.

 

[spressomon]

This is the oven Andy talks about: http://www.coleman.com/product/5010D700T#.UXgDEuCYW04

TrickyT got us going on it and it really works! Folds down to relatively compact. DOs are great but they're big, heavy and somewhat time consuming for men on a mission

Pizza dough works great for fried dough...

 

[Cruiserdrew]

Camp oven like this:

http://www.walmart.com/ip/Coleman-Portable-Camp-Oven/895626

They look like they should not work, but they are amazing and fit right on your stove. Pizza, cookies, tarts etc all easy.

I was thinking about the bread sticks that come in refrig case would make great camp bread with no effort.

 

[rusty_tlc]

I've seen those things at garage sales and passed on them because I didn't think they would work well. The big neighborhood garage sale is next weekend I'll have to keep an eye out.


Spresso do you get the pizza dough from Winco? I used it to make a margarita pizza appetizer on my propane BBQ with the griddle one time and it came out passable good.

 

[Cruiserdrew]

I've seen those things at garage sales and passed on them because I didn't think they would work well. The big neighborhood garage sale is next weekend I'll have to keep an eye out.


Spresso do you get the pizza dough from Winco? I used it to make a margarita pizza appetizer on my propane BBQ with the griddle one time and it came out passable good.

Rusty-If you do get one, the older ones are heavier built. Mine is from about 1980 and it's stouter than the one Tom has which is brand new. They both work equally well. Just remember that Coleman does not call the dial thing in the door a thermometer, they call it a "heat indicator". For good reason-it's about 100 degrees off the actual temp. 250 indicated equals roughly 350 actual. Been there and done that, with well burned results.

 

[spressomon]

Haven't tried Winco dough yet...but WF and TJ's always work (TJ's is always too wet...but adding bench flour is a snap).

 

[rusty_tlc]

Thanks Andy, good G2.

Spresso, I'll look for the dough at WF next time we are in there. I'm jonesing to get basil and tomatoes going in the garden so we can make margarita pizza.

What approximate temp do you do pizza at on the grill? I played with my propane BBQ and the cast iron griddle in place of a pizza stone but I think I was to hot. The crust was pretty dark before the dough was completely cooked.

 

[re_guderian]

I made this this week in the Dutch oven in the kitchen. Will try with charcoal this weekend. The end product rocked. Took literally 5 minutes to make, added extra 1/2 cup flour and ~2 TBSP water, let rise for ~5 hours in a Tupperware bowl with lid. Easy-peasy.

http://www.alaskafromscratch.com/2012/07/27/dutch-oven-crusty-bread/