Recipe by mollypaul
This is a VERY hard and long-keeping bread perfect as an side to hearty soups, chowders, and stews. Historically, it was part of soldiers' rations. Currently, it is an ideal way to include carbohydrates on hikes or camping.
Top Review by Saturn
This is SO good! I used to make this when I was camping with the scouts when my Mom was the Akela. I loved it then and I love it now! Perfect texture! It is like dense, chewy bread squished inside two crackers. :) I love how easy it is to prepare too. I just dug in with my hands and went for it! This is going to be made again and again in my house! In fact, I have plans to make another batch tonight! Thank you SO much for sharing!
- 1 1⁄2 cups milk
- 4 cups flour
- 4 tablespoons butter, softened
- 3 teaspoons brown sugar
- 1 1⁄2 teaspoons salt
Directions See How It's Made
- Preheat oven to 400F and lightly grease a baking sheet.
- Mix the ingredients into a dough and roll out to a thickness of about 1/2 inch.
- Cut into squares.
- Prick the squares all over in an even pattern with a fork or knife.
- Place them on a lightly greased baking pan and bake 20 to 30 minutes, until golden brown.