Flat Bread
Shared by Shelley Lauzon of Cornwall, ON Canada
Serves 4-6
Ingredients:
- 2 ½ Cups Flour
- 1 Package Dry Yeast
- 1 tsp sugar
- 1 tsp salt
- 4 oz Cooking Oil
At Home:
Pack one ziplock bag with 1 tsp sugar and 1 package dry yeast (unopened). In another ziplock bag pack 1 tsp salt. Pack 2 ½ cups flour in large ziplock. Pack cooking oil in a Nalgene or leak proof container.
On the Trail:
Warm up 1 cup of water. Add ½ cup of warm water to sugar baggie and then gently sprinkle in the yeast package. Try not to make any lumps. Let stand 10 minutes. Add ½ cup of warm water to salt baggie. In pot or large baggie, mix the sugar and salt water with 1 cup of the flour and mix well. Add the remaining flour and knead 10 minutes. Divide into 6 portions and flatten into ½ inch thick circles using clean water bottle. Fry in shallow pan of oil until golden.
View Shelley's Cheddar Broccoli Tart Recipe
View Shelley's Clam Chowder Recipe
Stick Bread
Shared by Scott H. of Colorado Springs, CO
Scott makes stick bread with Bisquick wrapped around the end of a stick and cooks it over a campfire.
Serves 2-4
At Home:
Pack 1 or 2 cups Bisquick in a Ziploc bag.
On the Trail:
Add water to Bisquick and mix until you form a dry dough ball. Place doughball over the end of a stick. Squeeze dough around the stick keeping it as even as possible. Cook over open fire until golden in color. Remove from stick, it should form a cup. Fill with jelly or other fillings.
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