Camp Bread

Serves: 8
Total Calories: 174


2 cups white all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon shortening
1 1/2 cups evaporated milk
shortening for frying


Add dry ingredients in order and stir. Cut shortening in, add evaporated milk and mix. Knead slightly, then pull off pieces of dough about the size of a large walnut and shape the dough tortilla fashion into about 1/4-inch thickness. Use fingers to punch hole in center of dough. In your Dutch melt shortening until very hot and to a depth which will cover the dough when cooking. Watch closely and turn over once when golden on bottom (approximately 1 minute each side). Remove and drain on paper towels. Serve hot with honey and butter or shake in paper bag with cinnamon and sugar.

A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Bread in Camp

Nutritional Facts:

Serves: 8
Total Calories: 174
Calories from Fat: 44

This Camp Bread recipe is from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook. Download this Cookbook today.

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