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Campfire Bread

Campfire bread is an outdoor classic: dough wrapped around roasting sticks, spun over hot coals until deeply golden. The result is fluffy, tender bread with a crisp exterior that slides off the stick warm.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

Dry ingredients
  • 3 cup all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 2 tbsp sugar
  • 0.25 cup powdered milk
Wet ingredient
  • 1.5 cup water
To roast
  • 1 Roasting sticks

Method
 

Make 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 pockets visible.
  2. Add water and mix until the dough forms; it should be slightly sticky and cohesive enough to portion.
Wrap on sticks
  1. Divide the dough into 10 portions so each one is roughly the same size.
  2. Roll each portion into a long rope about 1 inch thick.
  3. Wrap each dough rope around the end of a roasting stick in a spiral pattern, leaving no large gaps.
Roast over campfire coals
  1. Hold the wrapped stick over campfire coals (not flames) and rotate constantly for 12 minutes to start browning evenly.
  2. Continue rotating for 0-3 minutes more until golden brown and cooked through, watching for a firm, set surface.
  3. Slide the bread off the stick and serve warm.

Notes

For best results, keep the coals hot and steady—roasting over flames will burn the exterior before the inside cooks. Store leftovers in an airtight container in the fridge up to 3 days and rewarm in the oven or over a low grill; freezing is not recommended because the texture can turn dry. For a dietary swap, replace the powdered milk with lactose-free powdered milk to keep the same flavor and browning behavior.