Camp Bread

Camp Bread


  • 1  16 oz. package hot roll mix
  • 1  Tbsp  snipped fresh rosemary or basil or 1 Tsp. dried rosemary or basil, crushed
  • 1/2  c  shredded Parmesan cheese
  • cornmeal


Prepare hot roll mix in a 10-inch Dutch oven according to package directions, adding the rosemary or basil and 1/4 cup of the Parmesan cheese to the dry ingredients (omit kneading step). Remove dough.

Grease the Dutch oven and sprinkle with cornmeal. Place dough in Dutch oven. Using greased hands, gently press dough evenly into the bottom of Dutch oven. If desired, use a small knife to make a decorative pattern on top of the bread. Sprinkle with remaining 1/4 cup Parmesan cheese. Cover and let rise in a warm place until dough nearly doubles (30 to 40 minutes).

Cover Dutch oven and arrange 8 to 10 hot coals around the edge of the Dutch oven and 10 to 12 hot coals on the lid. Bake for 20 to 25 minutes or until golden, rotating the Dutch oven a half-turn halfway through cooking. Makes 12 servings.


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