Camp fire bread dough

[Woods Dweller]

At my last roudy my Daughter made a loaf of bread in the Dutch oven. The dough was not cooked in the center of the dread, I pulled off stretchy pieces of the dough and laid it on the grill of hot colas. The dough cooked real good and had a great taste. We all sat around and cooked the dough like this and ate it all. Does anyone else cook and eat bread dough like this?

Basic bread dough

3 1/2 c. lukewarm water
1/2 c. lukewarm water
2 pkgs. yeast dissolved in 1/2 c. water
2 tbsp. sugar
1 tbsp. salt
Flour to thicken
5 tbsp. melted shortening
Flour

Dissolve 2 pkgs. of yeast into 1/2 c. of lukewarm water and set aside about 5 to 10 minutes until it bubbles or rises up. To an additional 3 1/2 c. of lukewarm water, add sugar and salt. Then add the above yeast mixture. Thicken with flour as thick as you want the dough.
Add melted shortening. Add more flour to get the dough as thick as you want, to be able to knead it. Knead until the dough is pretty stiff. Place dough in a large, greased (with melted shortening) bowl on counter, covering with a dish towel until it rises double. Punch down or knead. Let it rise double again. turn out on flour and knead.

 

[Skylinewatcher]

I make a bannock similar to the way you cooked yours. My recipe is just the normal flour, water and throw ins route. Cooking the bread on a forked stick or spiraled, definitely changes the taste. I'll have to try your mixin's, it can't do anything but make it better.

 

[rafterob]

Yep, used to wrap dough around a stick and bake it. occaisionally made flat breads on a grate or in an iron skillet. The best is to wrap the dough around your favorite link sausage or hot dog and slow roast it over the coals.