Baking – BackCountry Cuisine

Jalapeño Cheese Bread, fresh baked on the trail!

There is nothing quite like having a freshly baked bread when you are backpacking. Baking in the backcountry is not as hard as it seems. Quick bread like Bisquick is pretty easy to make. Add in some cheese and maybe some bacon and you have an incredible meal! If you use a stove like the Epicurean Esbit stove from Jon at Flat Cat Gear, the process is almost foolproof. At $32, just for the stove, it is not cheap, but it works! You will also need a pot support, but you can make that out of hardware cloth for very cheap.

Check out the bread making process in action!

Recipe:

1 cup bisquick or Pamela’s gluten free baking mix
1/2 cup coarsely cut cheese
1 tsp jalapeños (adjust to taste)
How about adding some bacon? 1/4-1/2 cup

Enjoy and let me know if you have any questions!

Eat Well!

Many years ago, my good friend Michael Strong told me that he likes to bake cinnamon rolls on the trail. I was amazed. Making cinnamon rolls at home is a messy adventure, but on the trail? I loved baking in the backcountry so I decided to give it a shot. Years later, I have made cinnamon rolls on the trail many times. It is a decadence, that does require some extra time in camp, but it is so worth it! Especially if you have a partner who likes to sleep in, and you like to get up early. If you are looking for something on the savory side instead of sweet, this same technique can be used for pesto rolls as well. I do advise trying this out at home first, but do try it out!

Check out my step-by-step video going through the whole process on my youtube channel. Click here!

Yeast starter:

1 tsp quick rise yeast
1/2 tsp sugar
1/2 cup water

Dough recipe:

1 1/2 cups flour
1/2 tsp salt
1+ tsp sugar

Cinnamon roll filling:

3 Tbls butter
1/4 cup brown sugar
1/2 tsp cinnamon

Pesto roll filling:

Remove the sugar from the dough (or leave it in 🙂
1/4 cup pesto

Let me know how it works for you! Eat well!

Dustin