Camp Bread, a trail bread
basic recipe half batch quarter batch
5 lbs. flour 2.5 lbs 1.25 lbs
1 lb. butter .5 lb .25 lb
4 tsp. salt 1 tsp .5 tsp
4 tblsp baking powder 2 tblsp 1 tblsp
water water water
Pre heat the dutch oven over hot coals.
Mix all ingredients in a large bowl, adding just enough water to
allow the dough to form a ball.
Knead as for tortillas.
Pat dough into flat cakes about 1/2 inch to 3/4 inch thick and large
enough to cover the bottom of the dutch oven.
Grease or oil inside bottom of the dutch oven with oil, lard or shortening.
Put in the bread.
Replace the top on the dutch oven and cover the top with coals.
Cook until done, usually 15 to 30 minutes depending on how hot the oven is.
When it is done it is light brown and cooked through.
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1. Mix the ingredients.
2. Put a ball of dough on a flat surface.
3. Roll the dough out to the proper thickness,
and pierce it with fork all over.
4. Open the pre-heated dutch oven.
5. Add some shortening (or oil, or lard) to the bottom of the dutch oven.
6. Lay the rolled out dough in the dutch oven.
7. With coals on top put the top back on the dutch oven.
8. Add more coals, as needed, to keep the temperature up.
Cook until done, checking as needed. Remove when done.
This demonstration of camp cooking took place in Edinburg, Texas at a cooking competition at the VFW Post there.
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