Ingredients
Method
Mix the dough
- Combine all-purpose flour, baking powder, salt, and sugar in a large zip-top bag, pressing out any lumps. This builds an even rise so the inside turns fluffy.
- Add melted butter and milk to the bag, then seal and knead until a soft dough forms. Knead just until uniform, with no dry flour patches.
- Divide the dough into 8 portions. Keep portions covered as you work so they don’t dry out near the fire.
Wrap and roast over the fire
- Roll each portion into a long rope and wrap it around the end of a roasting stick. Leave a little space between coils for expansion as it roasts.
- Hold each stick over campfire coals and rotate constantly for 10-12 minutes, until golden brown and cooked through. The visual cue is a deeply golden crust and no doughy center when you break the bread open.
Serve
- Slide the bread off the stick and serve warm. Add butter, jam, or honey right away so the crust stays crisp and the interior remains tender.
Notes
Pro tip: use hot coals (not open flames) and keep rotating at a steady pace—this prevents uneven browning and helps the spiral cook through. Store leftovers in an airtight container in the fridge up to 2 days; rewarm briefly over low heat or in a skillet. Freeze yes—wrap cooled bread tightly and freeze up to 1 month, then thaw and rewarm. For a dietary swap, use lactose-free milk 1:1 for the same tender crumb.