Posted by: rjh on Feb-19-13 6:12 PM (EST) Category: unassigned
A simple flour mix that can be carried "on the trail" is as follows:
This is a quick bread and needs no yeast.
2 cups flour
2 tsp salt
1tsp baking soda
1tsp baking powder
add enough cold water to make your dough
bake any way you can.
Happy Camp'in to ya for 2013!
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Add some herbs and garlic|
Posted by: kayamedic on Feb-19-13 6:33 PM (EST)
for more taste or cinnamon and raisins.
Posted by: rjh on Feb-19-13 7:37 PM (EST)
I had to search for a while to find the most simple, and then to try it out.
Its called bannock|
Posted by: kayamedic on Feb-19-13 7:59 PM (EST)
and is widely made by backcountry paddlers
Posted by: johnysmoke on Feb-19-13 10:49 PM (EST)
I just use bisquick, but make sure the texture is very thick. You can fry up three or four "biscuits" at a time in a decent sized fry pan. I'll add lots of stuff to make them "power biscuits" such as oatmeal, grape nuts, cranberries, coconut etc... Helps if you have a fry pan with a lid. Fry with butter, coconut butter, oil, whatever. Have also made them savory with herbs, cheese, salami. Have added tuna fish and a little corn meal to make fish cakes. Lots you can do with such a simple thing as bisquick...
Posted by: rjh on Feb-19-13 11:16 PM (EST)
I might be heavy on the salt.
Do you guys use a Dutch Oven?|
Posted by: eckilson on Feb-20-13 5:14 AM (EST)
I bought one and have been playing around with it on my gas grill with a heat diffuser and Dutch Oven Dome from Camp Chef. It works amazing. Made cinnamon rolls (Pillsbury from the tube) and brownies (from the box) - keep the bottom heat low and it comes out just like they were done in a regular oven. When it warms up I'll try it with charcoal.
Southern fried cornbread is what I make|
Posted by: shirlann on Feb-20-13 8:36 AM (EST)
for dinner or camping.
Been cooking with the black pots|
Posted by: deuce on Feb-20-13 9:46 AM (EST)
most of my adult life. It's a big thing in my canoe club (lots of contests and good natured ribbing). A couple of years ago I won a GSI aluminum DO. After using it a few times I decided I wanted a bigger one as well. I swallowed hard and bought one (they're not cheap and it's not as though I'm short on DOs) and have hardly used the iron ones since. My point is if you're just beginning to experiment with DO cooking you might at least want to check out the anodized aluminum ones before you get into it too deep. They'll spoil you.
Posted by: kayamedic on Feb-20-13 10:10 AM (EST)
Anodized aluminum DOs|
Posted by: deuce on Feb-20-13 10:54 AM (EST)
weigh approximately a third as much as their cast iron counterparts FYI.
Banks Fry Bake...|
Posted by: johnysmoke on Feb-20-13 12:56 PM (EST)
A nice piece of gear...
You bake with a tent floor?|
Posted by: kayamedic on Feb-20-13 1:05 PM (EST)
I think you posted the wrong link!
Posted by: johnysmoke on Feb-20-13 1:51 PM (EST)
Here's the link I meant to post...
why soda and powder?|
Posted by: suzanneh on Feb-20-13 4:10 PM (EST)
Not to be nit picky BUT, generally you don't use baking soda in a recipe unless you also have an 'acid' - that could be anything such as vinegar, yoghurt, juice... Between that and the AMOUNT of salt, this would taste very good.
there are hundreds if not thousands|
Posted by: kayamedic on Feb-20-13 11:12 PM (EST)
of bannock recipes
Posted by: Dr_Disco on Feb-20-13 11:06 PM (EST)
Make sure you include some citrus juice so you don't suffer the fate of English sailors.
Posted by: rjh on Feb-23-13 10:29 AM (EST)
I'm not sure about the baking soda.
Posted by: kayamedic on Feb-23-13 12:00 PM (EST)
Posted by: suzanneh on Feb-23-13 5:35 PM (EST)
I was questioning your recipe as soda is usually only used in recipes where an acid is present. W/o an acid, no reaction takes place and then the soda creates an off flavor. Baking powder contains both acid and base and it reacts twice - first upon getting wet and second upon heat.
Posted by: rjh on Feb-23-13 6:34 PM (EST)
I think you must be correct.
Posted by: Dr_Disco on Feb-23-13 9:33 PM (EST)
Simple hardtack recipe
Nabisco did Pilot Crackers in again in|
Posted by: kayamedic on Feb-23-13 9:48 PM (EST)
2008. Now we have to make our own. Or order from Mountain House is another alternative
Wasa bread - Alternative|
Posted by: willi_h2o on Feb-23-13 10:26 PM (EST)
Posted by: kayamedic on Feb-23-13 10:53 PM (EST)
gag me with a spoon. Wasa is not the same at all.
I would rather|
Posted by: Pirateoverforty on Feb-24-13 12:34 AM (EST)
split wood, start a fire in the yard, and make bannock on a stick than take one of them Wasa crackers out of the cupboard.