Bread on a Stick

Sift the flour into a large baking bowl. Make an indentation in the center, crumble the yeast into it, add 1 tsp. sugar and stir with a fork in the center. Spread the butter evenly in small pieces on the rim. Cover with a dishcloth and leave in a warm place for about 30 minutes.

Pour the milk into the center of the dough and sprinkle the salt evenly over the edges. Stir the dough from the center to the edge, using a wooden spoon, until it becomes crumbly. Add a little flour if necessary. Then scrape the wooden spoon with a dough scraper, and dust your hands with flour and knead the dough. Always from the outside to the inside. Add only enough flour so that the dough does not stick to your hands.

Form a ball, lightly flour the baking bowl and leave the dough in it for about 1 hour with the lid closed.

Next, fold and knead the dough. Divide the dough, and starting with one half, form balls about 5 cm in size. Roll out the balls 20 cm long and wrap one roll around each peeled willow, hazel, or fruitwood stick. (Caution: Many garden owners today have oleander, which forms equally beautiful straight sticks. But this wood is poisonous!)

Bake over the campfire, and always use the side away from the wind!

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