Paddle Meals Campfire Coconut Bread

December 1995 - January 1996

This is an article from WaveLength Magazine, available in print in North America and globally on the web.

by Lilian Alessa

Mix:

• 4 cups flour of any kind

• 2 tbsp baking powder

• (yeast if you can find it)

• dash salt

• 4 tbsp sugar or other sweetener

Add coconut milk to dry ingredients until elastic dough forms. Knead briefly until moist. Divide into small balls and flatten to fit greased pot lid. Place pot lid in evenly distributed coals and watch for rising. Flip bread over when airpockets are evident and cook until done. (serves 4)

Note: You can vary the taste of the bread by adding different spices and ingredients. The best I every made was Conch and pepper bread. A kneading hint: the stern hatch cover makes an excellent bread board!