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Campfire Bread

Campfire bread with dough wrapped in a spiral around roasting sticks for a golden, cooked-through exterior and fluffy interior. Rotated over coals for 12–15 minutes, it’s an outdoor bread camping classic that slices right off the stick.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry base
  • 3 cup all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 2 tbsp sugar
  • 0.25 cup powdered milk
Dough
  • 1.5 cup water
  • 1 Roasting sticks

Method
 

Mix the dough
  1. Mix all-purpose flour, baking powder, salt, sugar, and powdered milk in a large bowl or zip-top bag until evenly combined, with no dry streaks visible.
  2. Add water and mix until a dough forms; it should look slightly sticky and hold together when pressed.
Wrap and roast over coals
  1. Divide the dough into 10 portions so each portion will wrap into one spiral on a stick.
  2. Roll each portion into a long rope about 1 inch thick so it stays thick enough to cook through without burning.
  3. Wrap each dough rope around the end of a roasting stick in a spiral pattern, keeping the loops tight and even for uniform browning.
  4. Hold each stick over campfire coals (not flames), rotating constantly for 12-15 minutes until golden brown and cooked through, with dry-looking patches giving way to a fully set crumb.
Serve
  1. Slide the bread off the stick and serve warm so the exterior stays crisp-golden and the inside stays fluffy.

Notes

Pro tip: keep the bread over coals (not open flames) and rotate continuously so the spiral browns evenly without scorching. Store wrapped airtight in the fridge up to 3 days and rewarm in a skillet or over low heat; freeze up to 2 months for best texture. For a dietary swap, use reduced-fat powdered milk or a lactose-free powdered milk if available to keep the same dough ratio.