The start to a great meal at Le Pichet in Seattle.

homemade bread, butter, jamon serrano, saucisson sec

This is my favorite bread recipe.

Delicious, delicious pumpkin bread. Like banana bread but its pumpkin bread. Recipe from Simply Recipes. I only used half the sugar and it came out perfect.

One of many pieces of campfire bread eaten by me.

Two of the best and easiest things to have on a cold camping trip is a piece of torn campfire bread (also known as bannock) right off the skillet with a little garlic confit spread on top. The bread is crispy on the outside and soft, chewy and warm on the inside. The garlic confit is savory, a little sweet and spreads like butter. Just sprinkle some coarse sea salt and freshly cracked pepper on top.

Campfire Bread / Bannock

2 C flour
2 T baking powder
2 T sugar (or less if you prefer it less sweet)
2 pinches salt
Water

- Mix together all dry ingredients. Add water until the consistency is more like a wet dough.
- Heat some butter or oil (or both!) in a skillet, pour in the dough and spread with a fork. Cook on one side until nicely browned. Turn over and cook until the other side is nicely browned. Probably 10-15 minutes total on a stove but could vary if cooking over campfire.
-Cut into slices or just tear some off and enjoy!

Garlic Confit

As many garlic cloves as you’d like to use (I used about 5 heads of garlic here)
a few sprigs of thyme
2 bay leaves
vegetable and olive oil

-Peel garlic cloves and place in a sauce pan
- Add in the herbs and enough oil (equal parts veg & olive oil) to barely cover the cloves
- Simmer for an hour.