Serves: 8
Total Calories: 174
Add dry ingredients in order and stir. Cut shortening in, add evaporated milk and mix. Knead slightly, then pull off pieces of dough about the size of a large walnut and shape the dough tortilla fashion into about 1/4-inch thickness. Use fingers to punch hole in center of dough. In your Dutch melt shortening until very hot and to a depth which will cover the dough when cooking. Watch closely and turn over once when golden on bottom (approximately 1 minute each side). Remove and drain on paper towels. Serve hot with honey and butter or shake in paper bag with cinnamon and sugar.
A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Bread in Camp
This Camp Bread recipe is from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook. Download this Cookbook today.
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