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September 2005

5-Minute Meals: Backcountry Breads

Four hearty, ready-in-a-flash bread recipes

©Mitch Mandel; styling by Melissa Mayo

5-Minute Meal

Speedy Bannock (Mountain Bread)

1 cup white flour

1 cup whole wheat flour

½ cup powdered milk

4 teaspoons double-acting baking powder

½ cup (1 stick) butter

½ teaspoon salt

1 cup water

cooking oil

At home Mix dry ingredients and pack in a zipper-lock bag. Carry butter in a small container (Lexan works best for both butter and oil). It’ll soften nicely on the trail.

In camp Place butter and water in a pot and warm until butter melts. Mix in dry ingredients. Press into well oiled 10-inch skillet (no need to cover). Bake on medium heat (if your stove has only high heat, hold the pan an inch above the flame for best results) until edges look slightly brown (about 3 minutes). Flip and bake 2 to 3 more minutes. Makes 2 servings. Variations: Add raisins, sugar and cinnamon, or walnuts. Even easier: Use Bisquick to make a lighter, fluffier, but slightly less hearty bread.

©Mitch Mandel; styling by Melissa Mayo

5-Minute Meal

Chapatis

2 cups whole wheat flour

½ teaspoon salt

¾ cup water

2 tablespoons cooking oil

At home Mix dry ingredients and pack in a

zipper-lock bag.

In camp Add water and oil to dry mixture and knead until dough is smooth. Pinch off 12 small balls of equal size. Use your palms to pat balls into thin, round disks. Drop the flattened dough into lightly oiled hot skillet. Cook each side about 2 minutes or until golden brown. Spread with jelly for breakfast, hummus for lunch, or eat with cheese as an appetizer before dinner. Makes 2 servings.

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