CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2003-04-16
Serves: any
Prep Time: 1-30m
Difficulty: easy
Backpacking: No
Ingredients
- 2 CUPS SELF-RAISING FLOUR
- 2 TEASPOONS SUGAR
- 1 CUP MILK
- 1/2 TEASPOON SALT
- 3 TABLESPOONS BUTTER
Instructions
** DRY INGREDIENTS CAN BE MEASURED,MIXED AND STORED IN A COVERED CONTAINER BEFORE LEAVING HOME**
* MIX THE FLOUR, SALT AND SUGAR TOGETHER IN A BOWL.
* CUT IN THE BUTTER UNTIL FINE CRUMBS FORM.
* ADD MILK TO MAKE A SOFT DOUGH.
* KNEAD LIGHTLY IN THE BOWL OR A FLOURED BOARD UNTIL SMOOTH.
* SHAPE INTO ROUND LOAF, RUBBING A LITTLE MILK OVER THE TOP.
* PUT INTO AN OILED SPRAYED CAMP OVEN (DUTCH OVEN) AND PUT ONTO THE HOT COALS COVERING THE LID WITH SOME HOT COALS TOO.
* BAKE FOR AROUND ABOUT 30-40 MINUTES OR UNTIL THE LOAF MAKES A HOLLOW SOUND WHEN TAPPED.
THIS GOES GREAT BROKEN UP AND EATEN WITH A NICE STEW (CASSEROLE) OR SIMPLY SPREAD ON SOME JAM OR HONEY OR "VEGEMITE"
ENJOY 😉
Looking for newer outdoor cooking ideas?
Browse the current CampRecipes collection for modern camping recipes, backpacking meals, Dutch oven recipes, foil packet meals, and campfire cooking ideas.