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.