Campfire Recipe: Dutch Oven Buttermilk Bread

Who said you could not make homemade bread while you are camping?  Well, it was not me and the best part is the fact that this is not a quick bread but a truly delicious yeast bread that your camping family will ask for again and again. 

Campfire Recipe:  Dutch Oven Buttermilk Bread


Liquid or spray oil

5 ½ to 6 cups of all purpose flour

3 Tablespoons granulated sugar

2 envelopes of Rapid Rise Yeast

2 teaspoons salt

¼ teaspoon of baking soda

1 cup of buttermilk

1 cup of water

1/3 cup of butter or margarine



  1. Put 3 cups of all purpose flour, granulated sugar, undissolved yeast, salt, and baking soda.  Stir.
  2. Build the fire to prepare the coals.
  3. Put a grilling rack above the fire.
  4. In a medium sized fire-proof saucepan combine buttermilk, and water.
  5. Cut butter or margarine into small pieces and add to the small saucepan.
  6. Place saucepan on grilling rack and heat until 120-130 degrees Fahrenheit.
  7. Do not worry if the butter is not melted.  Once the temperature has been reached, remove the saucepan from the grilling rack.
  8. Add dry ingredients from step 1 and stir until to mix.  Continue to add flour until you have a ball of soft dough form.
  9. Sprinkle a hard surface with flour and place dough from step 8 on top.
  10. Knead the dough until it is no longer sticky, and smooth.  This should take 6 to 8 minutes.
  11. Cover the dough with a towel and allow to rest for 10 minutes.
  12. Grease the inside of 2 12-inch Dutch ovens with liquid or spray oil.
  13. Once the time has passed from step 11, divide the dough into two balls.
  14. Using one ball, roll out the dough into a 12 by 7 inch rectangle.
  15. Starting at the narrow end, tightly roll up the rectangle and seal the seams as you go.
  16. Place prepared dough from step 15 in one of the Dutch ovens seam side down.
  17. Repeat with the process with the other ball.
  18. Cover each Dutch oven with a towel and allow the dough to double in size.  This should take about 30 to 45 minutes.
  19. Once the dough has risen, remove the towels and place the lid on each Dutch oven.
  20. Move the Dutch oven to a heat resistant surface.
  21. Make two circles of 10 prepared coals each.
  22. Put a Dutch oven on one circle of prepared coals.  Cover the lid with 26 prepared coals.  Repeat with other Dutch oven.
  23. After 15 minutes have passed, move the coals from the center of each lid to the outside of the lid. 
  24. Continue to cook for another 15 to 20 minutes more.
  25. Once the time period has passed, knock off the coals from the lids, move the Dutch ovens from the circle of coals, and remove the bread from each Dutch oven to cool.

Serve once the bread has cooled down.