Pulled Fire Bread

Ingredients

• 1 cup flour
• 1/4 teaspoon salt
• About 2 or 3 tablespoons water

Method

1. 1

   Make a good stiff dough, pull it out into a long thin strip, wrap this strip corkscrew-like on a stick with its bark on.

2. 2

   Hold over very hot fire or ashes, turning constantly until done.

Nutrition per serving

As published

This recipe was extracted from Camp cookery (Milam, for Boy Scouts) (1918) by Ava B. Milam, page 15. The excerpt below is the record exactly as published.

Pulled Fire Bread Make a good stiff dough, using 1 cup flour x/i teaspoon salt About 2 or 3 tablespoons water Pull it out into a long thin strip, wrap this strip corkscrew-like on a stick with its bark on. Hold over very hot fire or ashes, turn- ing constantly until done. This bread is easily prepared when equipment is limited. Unleavened Bread 2 cups flour * 3^2 teaspoon salt 1 teaspoon sugar Mix with water to stiff dough and knead and pull until tough and elastic. Roll out thin as a soda cracker, score with a knife, and bake. If mixed with a very small amount of water this bread may be kept for a long time like hard tack. 54 Ranchman's or Sour Dough Bread In a five-pound lard pail mix enough flour and water to make a medium thick batter. To this add one tablespoon of sugar. The pail should be only % full. Allow this to stand until the mixture has fermented and then become sour. Pour out about 3^ CUP °f the sour dough to start the fermentation in a new mixture. To the dough in the pail add Y2 teaspoon soda, Y2 teaspoon salt, 1 teaspoon melted lard, and enough flour to make a very- soft dough. Mix well. Melt a teaspoon of lard in a pan and drop the dough in by the spoonful, turning it over in the fat. Allow to rise until double in bulk and then bake. The 3^2 CUP of sour dough which has been re- served may be poured back into the lard pail and the original quantity of batter Stirred up. This will be sour and ready for use in a very few hours. This procedure may be continued indefinitely. The exact amount of soda needed depends upon the sourness of the dough, and it must be determined by ex- perience. Salt-Rising Bread 1 tablespoon of fresh cornmeal, 3^2 CUP scalded milk or water. Add milk to corn- 55 meal while hot. Keep in a warm place for about 12 hours, or until fermentation begins, indicated by bubbles. Rinse out a bowl or kettle with boiling water, and mix up a stiff batter of about 3 cups of flour with some water, adding Y2 teaspoon of salt. Stir into this mixture the fermented cornmeal. Stand in lukewarm water until twice in bulk, keep- ing at an even temperature. Put about 2 quarts of flour into a large kettle, scooping out a well in the center. Pour in the fer- mented sponge and add enough lukewarm water or milk to make into a stiff dough which can be kneaded. When quite tough and elastic, about 20 minutes kneading is re- quired, shape into loaves, and put into pans. When risen again twice in bulk, bake in Dutch oven or reflector. Dough Gods, or Frying Pan Bread Dough gods may be prepared by adding either "shortening' ' or sugar, or both, to the mixture, accord- ing to their availability and the taste of the camper. 1 sack flour (1 cup only is used) 2 teaspoons baking powder 1 teaspoon salt

Cook this with the app: pantry check, scaling, and the assistant.