As we are carrying 95% of our food in dehydrated form and cooking alot of soup/stew meals for dinner, bread is something we are always missing.  While we usually take a couple packs of tortilla shells for fish tacos (always a favorite), tortillas are heavy enough to keep us from taking more than a couple of packs.  But there's always room for an easy to prepare bread at camp - any suggestion?

We would prefer recipes that don't require the use of any new equipment (such as an outback oven).  I've heard of cooking dough over a fire wrapped around a stick ,and cooking breads in a pan over low heat - does anyone have recipes or tips for this?  I'm thinking something like a Bisquick-based mix, simply adding water and perhaps salt would be quick and easy and the ingredients would be an OK addition to the food pack.

Any favorites?

You can make a lot of bread with a regular ol skillet. If you like prepackaged stuff:

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All you need is a skillet or frying pan....Fryin' Pan Bread, Fryin' Pan Biscuits and Gravy...really good stuff.

Kinda pricey for some ($3.25 -- $5.25) but easy and delicious.

Beav

I often make "cornbread pancakes" to go along with stews, jambalaya, soups, etc.  Just use the "complete" mix, which only requires water, and fry them in a skillet over the fire.

BWCA Double Bottomed Biscuits
     
1/2 cup Bisquick (actually, I like Jiffy Mix Brand better)
1 Tablespoon Powder Milk
1/3 cup water
Oil
     
This is the amount for one BIG biscuit.  Multiply according to the number of biscuits wanted.

At Home: Mix Bisquick and Milk together and store in plastic bag.  Mark the amount of water to be added on the bag.  

In Camp: Mix Bisquick and water together.  Make one large biscuit.  Plop it into a well oiled frying pan.  Cook with a cover in place over medium heat.  Flip when it is done on one side. Cook until the other side is done (covered).  This works great!  It is like a double bottomed biscuit! And no special baking gizmos needed!
     

Bannock

There are hundreds of recipes for bannock. Here is basic one.

Bannock
1 cup white flour
1 cup whole wheat flour
2 teaspoons baking powder (always use good baking powder)
1/2 teaspoon salt

At Home: Mix ingredients together in a plastic bag.

In camp: add enough water to make a stiff dough (an egg and a little oil is optional). Knead quickly and form a one inch thick cake. Grease the fry pan. Brown the bottom of the cake. Then either move the pan up 12" from the fire, or tilt pan on edge in front of the fire, and let bake.

A good substitute is Bisquick doctored up with a little powdered milk and perhaps a little powdered egg.

To make coffee cake, cinnamon and sugar can be added to the flour mix. Wild raspberries or blueberries can be added if available.
     
Variations

There are lots of options with bannock. Start with the basic bannock and add any of the following. If it is a flour-like ingredient, substitute for an equal portion of one of the flours in the basic recipe.

1/2 t of cream of tartar
1/2 c. shortening
1/2 c. powdered milk
a little honey or molassess
3/4 c. walnuts, or dried fruit, or raisins, or dried cranberries
an egg or equivalent of powdered egg
1/2 c. corn meal
1/2 c. rolled oats
1/2c. oatmeal
1/2 c. any kind of flour you fancy

Making bannock is more of an art than a science.
     

Fry Pan Flat Bread

1 cup flour
1/3 cup water
1 Tablespoons shortening
1 teaspoon salt
2/3 teaspoons baking powder
pinch of baking soda
     
At Home:  Combine the dry ingredients and put in a baggie.  Put shortening in a separate baggie.
     
At Camp: Combine all ingredients and form into a dough. Roll out to a thin, 10” circle. Prick the surface of the dough with a fork and cook on an oiled hot fry pan. Turn with a spatula. Watch closely because it cooks fast.

Thanks for all the recipes/tips.  I should have known that "Bannock" would chime in on this thread for bread. ;)

The search feature should reveal my bannock recipe along with a few hundred others. ;)

One of the things I have done for Bannock is to build a little fire on top of a cheap metal lid with the embers from the fireon top of the frying pan. this will brown and cook from top and bottom. Just an idea.

i've used the Cache lk fry pan breads as well and there great but a bit pricey?
i've also done versions of the Bannock recipies and there great as well!!
i didn't see this mentioned so i'll add it to the mix.(no pun intended ;)!!
this is a Cliff Jacobson special and worked out really well for me.
i prepared it my Peak 1, but you could use campfire if you cook that way??

You take two pots, one will nestle in the other. You put some small round pebbles in the larger one(i use small piece of steel tubing bent in V) which the smaller pot will rest on.
i used Betty Crocker water only bisquit mix(3 cheese or honey bisquit is my favorite).
mix according to pkg, but use just a little less water than called for.
Pour into smaller pot and then set in larger one on the stones.
Set on stove or fire grate and put lid on and in 10-15 minutes you have some "bread".
On peak 1, i use just little more than simmer and on fire?, you would have to approximate.
the only consideration is that on Peak 1, you have to use heavy enough pot's tthat you don't burn a hole in the larger pot??
i have lightweight non-stick pots, and use a diffuser plate and so far i haven't had a problem?? i think they mean the real cheap aluminum pots that you see for next to nothing in camping stores??
Anyway, it's fast and easy, doesn't require new gear and the results are probably similar to Bake-Packer or Outback oven??

Although I have never cooked this my self, other members of my group trips have used the powdered pizza dough (just add water, mix, and wait) to make various types of bread in a skillet. Best as I can remember, there is some butter or oil in the skillet and sometimes they flip it (like a pancake) and sometimes they cover it. We usually have this as a side for two or three meals during the trip. My favorite is a garlic/butter (and some dark stuff  :question) variation that goes very well with a spaghetti dinner.

-aj

Hushpuppies are easy and something we always enjoy.  Just another "bread" option.

Well, I started this thread, I might as well add some info on what I've been experitmenting with since.  I have been making simple biscuits out of Bisquick mix, water and powdered milk, and frying them sort of like a pancake, but thicker (and therefore slower over lower heat).  I'd add some powdered milk, garlic powder, onion powder or flakes, some basil, oregano and salt to plain Bisquick, for some tasty garlic biscuits.  On a shopping trip to find some powdered cheese (to make cheesy garlic biscuits), I saw that Bisquick is now making pre-made mix - just add water.  They also make a cheesy-garlic flavor.  No more need for powdered milk.  The cheesy-garlic ones are very good.  The plain is also good - adding the same ingredients above (minus milk) for the garlic-italian flavor.  One package takes about 2/3 cup water, and makes four nice big 5-6" biscuits - perfect for a group of four.  You could make smaller biscuits for a larger group.

I just empty the package into a big ziplock to pack/carry, add the water at camp, knead in the ziplock, and squeeze out of a cut corner to make drop biscuits.  Kneading by hand makes better biscuits, but makes more mess and requires an extra ziplock of plain Bisquick or flour for your hands and/or kneading surface.

Quick and easy bread for camp, no extra cooking utensils needed.

pghportager wrote on Jul 21^st, 2006 at 1:21pm:

I saw that Bisquick is now making pre-made mix - just add water.  They also make a cheesy-garlic flavor.  No more need for powdered milk.

I have used these as well. They are good and easy to make. The only problem (I stopped using them) is that they are LOADED with trans fats (patially hydrogenated oil). I have a family history of heart/stroke problems (no problems personally as of yet--knock on wood) so I have been advised to avoid anything with trans fats. Had to give them up----the home made ones are better for ya if that is something you need to watch.

Tim

I recommend Old Salt's chef capabilities, he fed us royally on the Jimboree, his Bannock was excellent.  The only really strange dish he made was Pink Flamingo Chowder.   8-)

pghportager wrote on Jul 21^st, 2006 at 1:21pm:

On a shopping trip to find some powdered cheese (to make cheesy garlic biscuits), I saw that Bisquick is now making pre-made mix - just add water.  They also make a cheesy-garlic flavor.  No more need for powdered milk.  The cheesy-garlic ones are very good.  The plain is also good - Quick and easy bread for camp, no extra cooking utensils needed.

I'f been using the Bisquik pre-made mix the last couple of years and while it may not be healthiest, it's easy and makes a nice side, or in my case with some fish, a meal.
i've tried all and the one you mentioned as well as the 3-cheese and honey one's are quite good.
i "baked" them using the one pot inside another pot method but since reading this thread i've experimented as well??
i tried making one big "fry bread" and found if you put some oil(i use olive) in a pan add batter and THEN turn on low heat with lid slightly ajar, in about 4-5 minutes it will have risen and be ready to flip. a couple more minutes and when my knife pulls "clean" then it's ready to eat ;D ;D.
while my health is very important to me, in the REAL world, i eat no trans fats or simple carbs, so the few meals i eat on trip isn't a concern.
the convenience is more important to me as traveling solo, i don't want to spend to much time making a meal, unless it's a lay-over day.

TimA - thanks for the head's up on the Transfat.  I had no idea.  I'll be going back to regular Bisquick mix with powdered milk.

Bisquick powered milk and water, and whatever to add flavor.
On the stove, pot in a pot,

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or over a fire with coals on the lid!

Butthead

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