Camp Bread Recipes
NO-KNEAD BREAD OR CAMP FIRE BREAD RECIPE - (3.6/5)
Provided by Christie
Number Of Ingredients 4
Steps:
- Mix 4 ingredients till combined. Cover with foil and let sit in a warm place for 12 - 18 hours. Preheat oven to 450ºF. when ready to bake. Place cast iron pot in the oven to warm for 30 minutes. (Can use a nice pot like Le Creuset or just your average rusty dutch oven, minus rust!) While the pot is warming, dump your dough out onto a heavily floured surface. While it has been sitting, it has been turning into a wet, bubbly goo. (I may add other ingredients at this point. I use 1/2 chopped, sauteed onion, 2-3 cloves garlic, 1-2 Tablespoons olive oil and 1 heaping Tablespoon Rosemary. Yummy) So dump it out and dust it with flour. Turn it over a couple times just so it forms into a ball. Cover with a towel and let sit for up to 2 hours, or until you pot is heated. Then place the ball of dough into the pot. Cover with lid and bake at 450)F. for 30 minutes. Remove lid and bake for an additional 15 minutes. The bread should sound hollow when tapped.
CAMP CORNBREAD
A very easy cornbread recipe that the children and husbands will love. It's sweet, chewy and ready in a jiffy!
Provided by Laura Shank
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 35m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
- Place the muffin mix a large mixing bowl. Stir in the milk and egg. Mix in the cream corn and sugar. Pour batter into prepared pan.
- Bake in preheated oven for 30 minutes, or until a knife inserted into the center of pan comes out clean.
Nutrition Facts : Calories 131.1 calories, Carbohydrate 25.6 g, Cholesterol 20.2 mg, Fat 2.5 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 0.8 g, Sodium 165.3 mg, Sugar 13.4 g
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