Campfire Bread Recipes

You will love these vintage campfire bread recipes. Everyone has fun making the twist bread on a stick over a fire or grill, and it's unbelievably delicious when eaten warm with melted butter.

The breads, griddle cakes, and muffins are so easy to bake over a campfire or on a barbeque while on picnics or when camping. The simplest food is often the most appetizing when eaten outdoors!

Ryzon Campfire Bread Recipes

Ryzon Baking Book (1917)

Campfire Twist Bread On a Stick

8 level cupfuls (2 pounds) flour
4 tablespoonfuls (2 ounces) lard or drippings
2 level tablespoonfuls Ryzon baking powder
2 level teaspoonfuls salt
1 cupful (1/2 pint) milk
1 cupful (1/2 pint) water

Mix and sift flour, Ryzon (baking powder), and salt into a bowl or pan, add lard or drippings, rub them into the dry ingredients, add milk and water gradually, and mix to a dough that can be handled easily. The dough must be rather stiffer than for biscuits baked in a pan.

Have a good bed of coals and the usual two forked sticks to hold the cooking utensils. Take a green stick an inch or more in diameter, and wind the dough around it. Rest the ends on the two forked sticks, and turn frequently until brown and crisp on all sides.

Pull out the stick and the bread is ready for eating. Delicious warm with melted butter. Sufficient bread for eight to ten persons.

Campfire twist bread is one of the camper's delicacies. It's sometimes called corkscrew bread. Fun to make!

Campfire Bread Recipe

2 level cupfuls (1/2 pound) flour
4 level teaspoonfuls Ryzon baking powder
1 level teaspoonful salt
2 tablespoonfuls (1 ounce) lard or butter
1 cupful (1/2 pint) milk or water

Mix flour, Ryzon (baking powder), and salt together and sift into a bowl, add lard, and rub it in lightly with tips of fingers, then add water and mix well.

Grease a frying pan and turn in the batter, and bake very slowly over the fire or coals. Be sure to loosen from the pan with a thin knife as soon as a crust forms, so that it can be turned over and baked on other side. Sufficient bread for four persons.

Campfire Corn Bread

2 level cupfuls (1/2 pound) flour
2 level cupfuls (12 ounces) cornmeal
4 level teaspoonfuls Ryzon baking powder
1 level teaspoonful salt
1 level teaspoonful sugar
2 tablespoonfuls (1 ounce) lard or butter
2 eggs (or 2 level tablespoonfuls egg powder)
6 tablespoonfuls evaporated milk
1-1/2 cupfuls (3/4 pint) water

Mix flour and corn meal together, add Ryzon (baking powder), salt, sugar, lard or butter, melted, eggs (or egg powder) mixed with evaporated milk and water.

Mix well and pour into a well-greased pan. Bake in a moderate oven (375°F) for forty minutes.

If the campers have NO OVEN, bake (in frying pan) same as Ryzon Camp Bread (above). Sufficient for eight to ten persons.

Campfire Griddle Cakes

4 level cupfuls (1 pound) flour
4 level teaspoonfuls Ryzon baking powder
1 level teaspoonful salt
2 eggs (or 2 level tablespoonfuls egg powder)
1/2 cupful evaporated canned milk
1-1/2 cupfuls (3/4 pint) water
Butter and maple syrup

Mix flour, Ryson (baking powder), salt, and eggs, and sift into a bowl, add evaporated milk, and water, and beat to a creamy batter. Do not have the batter thin.

Fry in a hot frying pan, which has been greased with a piece of pork fat. Serve hot with butter and maple syrup.

Surprise Pancakes and Muffins

2 level cupfuls (1/2 pound) flour
3 level tablespoonfuls Ryzon baking powder
1 level teaspoonful salt
2 cupfuls (1 pint) water

Sift flour, Ryzon (baking powder), and salt into a mixing bowl, add water gradually, then beat well. Pour from a pitcher onto a hot, greased griddle, or frying pan, if in camp, and turn when full of bubbles.

When brown, serve hot with butter and maple syrup or sugar. Sufficient for fifteen cakes. —Mrs. George Bancroft, Ann Arbor, MI

This batter may be cooked in muffin rings to make Muffins.

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