Camp Bread

6 c. flour

1 tsp. salt

1 tsp. baking powder

1 - 1 1/2 c. buttermilk

1/2 c. lard or shortening

Mix dry ingredients in large, shallow bowl. Add buttermilk slowly in center of flout mixture. Work in lard with fingers, using enough flour to form a soft ball. Crease a cast iron dutch oven; pat dough out to fill in the bottom. Cover the dutch oven and place over hot coals. Cook until golden brown (about 5 minutes). Depending on how hot the pan is, time may vary.

From the March 1984 issue.

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