Making dough for bread on a stick.
At our Winter Thrival vacation camp for middle schoolers we hiked off the slope and got a small fire going to cook on of our favorite Crow’s Path fireside treats: bread on a stick. It’s super simple and super tasty. And while I wouldn’t say I’ve perfected the recipe, I’ve definitely done a lot of experimenting. From what I’ve learned, here’s my simple guide to making this simple treat.
The recipe is pretty darn simple. You could even do just water and flour. But why settle when you can have more. I like the breadsticks to be slightly sweet, a little salty, and finish with a hint of cinnamon. Once you get the the water to flour to oil ratio right, you can go in pretty much any direction you want, whether you’re feel sweet or savory.
- 3 c flour
- 1-2 T cinnamon (or other seasoning blend)
- 1-2 T salt
- 1 T baking powder (optional)
- A few spoonfuls of sugar (optional)
- 1 c water
- 1/3 c oil
Makes about 12 bread sticks
Having a good time around the fire making s’mores and bread on a stick
- Mix all the dry ingredients together in one bowl
- Mix the wet ingredients together in another bowl
- Slowly add the wet ingredients to the dry ingredients
- The dough should be slightly moist but not sticky
- Make balls of dough about the size of a very small fist for transport
- Get a fire going, separate out the coals
- It’s best to cook over coals as they provide a steadier source of heat and throw of less ash
- Roll the dough into a snake and then pinch into a flatt ribbon ~1/2″ or less thick and spiral onto stick
- Slowly roast over the coals until the dough is browned and cooked all the way through
For a real treat, you can always make spruce tip syrup (not until late May though) for dipping, or stay savory and swap in basil for cinnamon and a melted garlic butter for the syrup.