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Trail Bread

 
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Jason
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Joined: 14 May 2007
Posts: 579
Location: Gallatin, TN
Real Name: Jason W. Gatliff

PostPosted: Tue May 22, 2007 10:56 pm    Post subject: Trail Bread Reply with quote

This recipe is reprinted from the ALRA Gazette, and was forwarded to me by William F. Brown, I do not know who wrote it. Here it is:

On a recent trip into the Linville Gorge, Roy Sides shared some of his trail bread with the group. It was so good that we wanted the recipe. According to Roy, the recipe comes from Mark Baker, and was printed in n old issue of “Muzzleloader” magazine. Here is the recipe for trail bread as it was printed:

One cup white flour
One cup whole wheat flour
One cup cornmeal
Two cups honey

Make sure to heat the honey, and if after mixing the batter is still too thick to drop off a spoon, add a little hot water enough to thin the batter). The more honey used, the harder the bread. Grease your pan to avoid sticking. Bake at 350 until done. Use cupcake ins to bake the bread in, and fill only 1/2 full. This bread will last indefinitely without refrigeration.

Roy added to his bread some dried fruit and some jerky. The addition of the fruit and jerky added to the food-value of the bread, and resulted in a “one course meal” to take along on scouts. For a trip such as the Gorge or a 30 miles in three days kind of trip, this trail bread mix is just the thing.

Submitted by: Jason W. Gatliff - jason@historicaltrekking.com on October 15, 2002

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