Ingredients
Method
Mix the dough
- Add all-purpose flour, baking powder, salt, and sugar to a large zip-top bag and mix until evenly combined, using a quick shake as a visual cue that everything is distributed.
- Pour in melted butter and milk, seal the bag, and knead until a cohesive dough forms, about 1–2 minutes, until no dry flour remains on the sides of the bag.
Wrap and cook over the fire
- Divide the dough into 8 portions and keep them covered so they don’t dry out, aiming for portions that look similar in size.
- Roll each portion into a long rope and wrap it around the end of a roasting stick into a spiral, leaving no gaps so the dough bakes into one continuous loaf.
- Hold the stick over campfire coals and rotate constantly for 10–12 minutes until golden brown and cooked through, using the visual cue of a deep golden crust and a loaf that feels set when lifted carefully.
- Slide the bread off the stick and serve warm, with a visible airy interior when broken open.
Notes
Pro tip: Keep the coals steady and hot so the outside browns without burning before the center cooks. Storage: cool completely, then refrigerate in an airtight container up to 3 days; rewarm in a hot oven or over fresh coals until warm. Freezer: yes—freeze wrapped portions up to 2 months and thaw/reheat. Dietary swap: use plant-based butter and lactose-free milk for a dairy-free friendly version (texture may be slightly less tender).