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Campfire Bread

Campfire bread made by wrapping dough in a spiral around roasting sticks and cooking it over campfire coals until golden and cooked through. Expect a fluffy interior with a crisp, toasty outside—ideal as an easy outdoor bread camping classic.
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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: 320
Ingredients Method Notes

Ingredients
  

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

Method
 

Mix and portion 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 visible streaks.
  2. Add water and mix until a slightly sticky dough forms, stopping as soon as it clumps together.
  3. Divide the dough into 10 portions for even cooking.
Wrap sticks and cook over coals
  1. Roll each portion into a long rope about 1 inch thick.
  2. Wrap each dough rope around the end of a roasting stick in a spiral pattern with the dough touching the stick and each turn slightly overlapping.
  3. Hold the wrapped sticks over campfire coals (not flames) and rotate constantly for 12-15 minutes until golden brown and cooked through, using the even browning as your visual cue.
Serve
  1. Slide the bread off the stick carefully and serve warm, with butter or jam if desired.

Notes

For the best texture, keep the coals steady and avoid direct flames—constant rotation prevents dark spots before the center cooks through. Store leftovers in an airtight container in the fridge for up to 3 days and rewarm in a low-heat oven or over coals. Freezing is not recommended because the spiral bread can lose its fluffy interior once thawed. If you need a dairy-free version, replace powdered milk with an equal amount of dairy-free powdered milk or omit it and add 1 tbsp more sugar for mild sweetness.