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Fluffy Campfire Bread

Fluffy campfire bread with a crisp, golden exterior and a tender, airy interior—made by wrapping rope dough around a roasting stick and roasting over coals. This camping classic bannock-style bread is rotated over the fire until cooked through, then served warm.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Fluffy Campfire Bread
  • 2 cup all-purpose flour Provides structure for the fluffy interior.
  • 2 tsp baking powder Leavens the dough for a light crumb.
  • 0.5 tsp salt Balances sweetness and enhances flavor.
  • 2 tbsp sugar Helps with browning and tender texture.
  • 3 tbsp butter, melted Adds richness and supports a crisp crust.
  • 0.75 cup milk Hydrates and forms the dough.
  • 1 Roasting sticks Use food-safe sticks sized for the dough ropes.

Equipment

  • 1 sheet pan

Method
 

Make the dough
  1. Mix all-purpose flour, baking powder, salt, and sugar in a large zip-top bag until evenly combined, with no dry pockets visible.
  2. Add melted butter and milk to the bag, seal, and knead until a cohesive dough forms that pulls together as a single mass.
  3. Divide the dough into 8 portions, shaping each so it will hold a rope form around the stick.
Shape and roast over the fire
  1. Roll each portion into a long rope, then wrap it around the end of a roasting stick so the dough spirals evenly.
  2. Hold the wrapped stick over campfire coals, rotating constantly for 10–12 minutes until golden brown and cooked through, with the crust looking set and dry on the outside.
Serve
  1. Slide the campfire bread off the stick and serve warm, aiming for a fluffy interior when broken open.
  2. Serve with butter, jam, or honey while still warm for best texture.

Notes

Key pro tip: Keep the dough rope evenly thick where it meets the stick so the spiral browns at the same rate. Store leftovers in an airtight container in the refrigerator up to 2 days; rewarm briefly in a hot oven until the crust is crisp again. Freezing is not recommended for best texture. For a dairy-free version, swap the milk with unsweetened non-dairy milk and use dairy-free butter.