Canfastic Campfire Bread

As many of us head out to local campgrounds, foremost in our minds is the quest for quick, space-saving recipes. This simple bread is easy to make and tote. Carry the well-mixed dry ingredients in a zippered plastic bag, adding the wet ingredients after you’ve set up camp. This recipe comes from Fast and Easy Company Treats, a cookbook I wrote a whole lot of years ago, when I was a toddler. Yeah ... that’s it! A toddler ... yeah! Bannock Campfire Bread is also very easy. 

Canfastic Campfire Bread:

1-1/2 c. (375 g) packaged biscuit mix (such as Bisquick)

1/2 c. (125 g) cornmeal

1/4 tsp. (1.25 mL) salt

2 tbsp. (30 mL) granulated sugar

3 tbsp. (45 mL) skim milk powder

1/2 c. (125 mL) chopped walnuts, toasted

2 tbsp. (30 mL) canola oil plus enough water to make 1 c. 

2 clean, empty 14 fl. oz. (400 mL) or 19 fl. oz. (538 mL) well-washed cans, one end removed from each

Deep saucepan with lid

Enough water to half-fill saucepan, with extra water for topping up 

Canning tongs and/or heat-proof oven gloves

Skewer

Wire rack for cooling

Combine biscuit mix, cornmeal, salt, sugar, skim milk powder, and walnuts. Mix well. Stir in combined oil and water, mixing only until dry ingredients are moistened. Spoon into well greased cans, 1/2-to-2/3 full, covering with heavy-duty foil. Using canning tongs or silicone gloves, lower into saucepan of simmering water to a depth halfway up cans. Cover saucepan, steaming cans 35-to-40 min. Be  sure to check water level often, adding more as needed. Skewer inserted into centre of loaf should come out clean. Transfer filled cans to rack, cooling 10 min. before removing loaves. Slice when completely cool. Yields 2 small loaves with 6 slices per loaf.

Bannock Campfire Bread

This great little campfire recipe comes from Nicole Parton’s Galley Gourmet: Great Meals From Small Spaces. Using a simmer ring is optional; if your heat source has adjustable settings, you can eliminate it. 

Bannock Campfire Bread:

1-1/2 c. (375 mL) biscuit mix (such as Bisquick) plus extra as needed 

1/3 c. (80 mL) milk (see Note)

Flour, as needed

Heavy skillet or camp griddle

Foil

Heat-proof oven gloves

Wire rack for cooling

Combine biscuit mix and milk on heavy (preferably cast-iron) skillet or griddle lightly dusted with flour or with additional biscuit mix. Gather dough into a ball, kneading 10 times until smooth. Pat into 1/2-in. (1.25 cm) thick circle. Set aside. Preheat skillet or griddle over medium heat, using a camp simmer ring, if you have it. Slip circle of dough onto skillet until bottom crust browns. Dough will rise during this time, but will remain soft at center. 

Flip to brown other side. Lower heat with simmer ring (optional) or by adjusting temperature of campfire cook stove. Tent skillet or griddle with foil to allow inside of dough to cook through, 10-to-15 min. Transfer to wire rack and let stand, covered, a further 2 or 3 min. Slice into 4-to-6 wedges. 

Note: If you don’t want to carry fresh milk to camp, there are a couple of easy ways to prepare it. For each cup of milk you need, shake together 1/4 c. (60 mL) instant skim milk powder and 1/2 c. (125 mL) cold water in lidded jar until fully dissolved. Add additional water until milk reaches 1 c. (250 mL) level. Or ... For each cup of milk required, shake together 1/2 c. (125 mL) canned evaporated milk with 1/2 c. (125 mL) cold water in lidded jar.

Also see: Canfastic Campfire Bread. 

Take one far-away campsite ...

Add two young campers, eager to cook ...

Combine Bannock ingredients into a ball of dough.

Flatten onto skillet.

Working in a floured skillet, knead dough 10 times. 

Over medium heat, let Bannock brown on the bottom.

 Its shape doesn’t have to be perfect!

(A watched skillet never burns!

Flip the dough once ...

And tent it with foil, so the center cooks.

Fry a little bacon, some eggs, add Bannock and ..

There’s your hearty breakfast!

Time to relax after all that hard work!

Then off to the woods to explore!