Thursday, May 20, 2010

Merriwether's World-Famous Super Easy Stickbread

Stickbread: it's like beer you can eat with your hands!

1 6.5oz package of pizza dough crust mix.
1/2 cup water.
1 tb. of mixed, dried Italian herbs.
1/2 tsp of garlic powder (though I usually go more on this).
1 gallon-sized freezer bag.
1 green stick (preferably maple) 1"-1.5" in diameter and about three feet long.

Place the contents of the pizza dough mix in the plastic freezer bag, then scoop out a teaspoon-full of this mix, return it to its original package and set it aside. Add in the Italian herbs and garlic then mix the stuff up to get it all evenly dispersed.

Next, begin heating your water near the fire. You don't want it boiling, just hot where putting your finger in it hurts some.

While the water is heating peel the bark off your roasting stick and then preheat it over the fire. You want it to be to be toasted-brown and hot when you wrap the dough around it.

When the water is hot add a little less than 1/2 cup of it to the mixture in the freezer bag then begin kneeding the outside of the bag to mix everything into a play-doey dough. If you put in too much water and it's a sticky, yucky mess then add the teaspoon of dough mix you pulled out at the beginning.

Let the dough sit in the bag while you heat up the roasting stick. The stick needs to be as hot as possible, but don't let it catch fire.

Once the stick is hot, dust your hands with any remaining dry pizza dough mix (hopefully you didn't need to add the stuff I had you pull out at the beginning), remove the doughball from the plastic freezer bag, and wrap it around the stick. Spread it out so that it is only about 1/2" thick. Some people spiral it on to the stick others just make a big glob. Either works as long as it isn't too thick.

Slowly turn the bread over the fire. The dough will puff up as it cooks and your camp will smell like a pizza parlor. Roast it to an even light-brown color. At that point it's ready to eat. It'll be hot so handle it carefully! A little olive oil drizzled on it before eating is good but unnecessary.

Adventure! Excitement! One for Mike!


Mike_H said...

Thank you! Most appreciated!

Brad said...

Oy, that's an old picture.

Even though I tried it your way, it never seems to come out like your's. Never can seem to get an even layer, so some part of the middle doesn't cook thoroughly.

Merriwether said...

The keys are using a well-preheated stick and a thin layer of dough.