Serves: 8
Total Calories: 901

2 cups Uncle Jack's Sourdough Starter
1 tablespoon sugar
1 teaspoon salt
1 egg
flour

Use same batter as for hotcakes, or use the leftover. Mix in flour until it is too stiff to stir, then knead in more until just barely tacky. Form into loaves and grease (PAM® makes this very easy).

Place in greased pans, cover with a towel, and leave in a warm place to rise. At room temperature, this will take more than 4 hours. If the loaves fill the pans 2/3 full, it will rise until the tops are a bit higher than the pan. I’ve never had a bad reaction from using metal bread pans. You can leave it all day if you want .

Bake 45 minutes to 1 hour at about 350°F, or until crust is brown and loaves pull away from sides of pan. Remove, rub with butter or shortening, wrap in towel to cool for a few minutes or serve hot. Placing the bread in plastic bags before it is entirely cool will retain some moisture in crust.

BISCUITS are just tiny loaves of bread adjust the time in oven.

DONUTS can be made without rising time. Make a bread dough, roll out 1/2-inch thick and fry.

TARTS are filled donut dough.

SCONES are scraps of donut dough twisted or folded with sugar and baked or deep fried.

A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Bread in Camp

Nutritional Facts:

Serves: 8
Total Calories: 901
Calories from Fat: 3

More Recipes from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook:
Angel Biscuits
Beer Bread
Camp Bread
Dumplings
Dutch Oven Cornbread I
Dutch Oven Cornbread II
Focaccia Bread
Garlic Bread- Basil
Garlic Bread- Italian
Hush Puppies
Irish Soda Bread
Mexican Corn Bread I
Mexican Corn Bread II
Quick And Easy Bread
Sara's Mexican Cornbread
Sourdough Bread
Spider Bread
Uncle Jack's Sourdough Starter
Wheat-Free Cornbread Or Muffins