Cache Lake fry bread is to die for. It looks like the ingredients are the same as I use in bannock, but the results are much lighter. Does anyone know how Cache Lake does it? Could it be due to more baking powder and less flour?

I don't know how Cache Lake does it - but I agree - their fry bread products are simple to make in camp - and they are delicious. We bring some on every trip!

Does anyone else think Cache Lake stuff is kind of pricey? I agree, the stuff is good - I almost always buy one or two at Canoecopia to try - but it never finds it's way onto our menu. We're far from penny-pinchers on our trips, but it's just the way it goes.

Can anyone talk me into it?

I don't know either, but here are a few thoughts: Use a good baking powder (ie not Arm&Hammer); Be sure there is some salt in the recipe - ~1/4 t; Use luke warm water, not cold; Do NOT over stir; Try a 1/4 t of Cream of Tartar.

I really like cache lake too. Very good and so consistant. I think 'Bannock' has this one nailed....just a pinch more of this or that or a slight variance in process can make a big difference.

to note there is a difference between baking soda (arm & hammer) and baking powder. some receipes call for both. baking powder will add a certain amount of lightness to the bread. even within baking powders there is regular and a double action variety.

Yes, you want POWDER not SODA. I current use a brand called Clabber Girl, but there are many good brands.

You know, as I think about it, I bet they use a different type of flour. I use plain old All-Purpose Flour, but I wonder if they don't use something like Cake or pastry flour. The more I think about it, I think I'd give one of those a try. Try cake flour and add a T of sugar to the mix.

I agree, Cache Lake's stuff is pricey. I found this "Cache Lake" recipe online. Might be a good start :)

2/3 cup whole wheat flour
2/3 cup white flour
1/3 cup powdered milk
1 1/2 tsp. baking powder
1/2 tsp. salt
1 Tbs. vegetable oil
1 1/2 cups water

Mix dry ingredients well then add water and mix. Add oil to skillet and heat skillet over medium heat. When oil is hot pour mixture into skillet and cook 12 minutes over medium heat, flipping bread in the middle.

I love Cache Lake but I found that pizza dough mix as recommended somewhere here on BWCA.COM - less than a dollar for a package twice the size of Cache Lake - with a few spices and flavorings added is pretty good.

quote snakecharmer: "I agree, Cache Lake's stuff is pricey. I found this "Cache Lake" recipe online. Might be a good start :)

2/3 cup whole wheat flour
2/3 cup white flour
1/3 cup powdered milk
1 1/2 tsp. baking powder
1/2 tsp. salt
1 Tbs. vegetable oil
1 1/2 cups water


Mix dry ingredients well then add water and mix. Add oil to skillet and heat skillet over medium heat. When oil is hot pour mixture into skillet and cook 12 minutes over medium heat, flipping bread in the middle.
"

Thanks, SC. This is the same as my recipe, only 50% larger and it adds powdered milk. This morning I tried a small batch and increased the baking powder by 50%. I'll try adding powdered milk to that and see what happens.

Adding more baking powder can give it a metalic taste.

quote Bannock: "Adding more baking powder can give it a metalic taste."

That explains the odd flavor. I'll try cream of tartar in the next test.

haha Koda.

A buddy and I tried Cache Lake frybread, and the verdict was 'yuck'. It ended up being undercooked. Burnt on the outside and gooey in the middle. I'm thinking cook error. I tried it at home at a later date and discovered that one packet of the stuff = 2 or 3 batches in the pan for even cooking. We just mixed it up and dumped it all in at once when we were out in the BW .... DON'T DO THAT! EVER!

quote Amok: "haha Koda.
A buddy and I tried Cache Lake frybread, and the verdict was 'yuck'. It ended up being undercooked. Burnt on the outside and gooey in the middle. I'm thinking cook error. I tried it at home at a later date and discovered that one packet of the stuff = 2 or 3 batches in the pan for even cooking. We just mixed it up and dumped it all in at once when we were out in the BW .... DON'T DO THAT! EVER!"

Oops, I guess I'm doing it wrong, since my method is to just mix it up and dump it in the pan all at once.

I'd say your pan was too hot, but you also might not have spread the dough out. I start with a cold pan, and I don't overmix the batter. A few small lumps are OK. Then I put it over a medium flame. I also use a heat shield for one of my larger pots, which supports the pan an inch or so above the stove. That evens out the heat and produces very nice results.

My friend mixed it up, chucked it into his 10 or 12" frypan and had his dragonfly on 'medium' if there is such a thing for that stove ... it was not a pleasant experience. But at home, I ended up with a gooey non-burnt mixture the first time I tried it 'all at once'. When I divided it in half, it cooked just fine for me. Guess you're more skilled than I at cooking frybread!

quote Amok: "My friend mixed it up, chucked it into his 10 or 12" frypan and had his dragonfly on 'medium' if there is such a thing for that stove ... it was not a pleasant experience. But at home, I ended up with a gooey non-burnt mixture the first time I tried it 'all at once'. When I divided it in half, it cooked just fine for me. Guess you're more skilled than I at cooking frybread!"

I've had the same problem at home. Gooeyness (nojobro, is that a word?) may come from too much water in the mix along with it being too thick. I'm just now learning how to make a dough that cleans the sides of the bowl and just rolls out into the pan. The key is using *just enough* water, adding only a little bit at a time. When you get a dough that's that dry, it's easy to press it out because it doesn't stick to the spoon (or knife, or fingers). It shouldn't be more than about 1/2" thick in the pan. Also, although recipes call for cooking the first side covered, I find it cooks faster uncovered. Of course, there also has to be enough heat without being too hot.

Keep at it. You'll get it yet.

Bannock, you have a lot of experience at this. Care to chime in, and maybe correct anything I might have wrong?

quote Amok: "haha Koda.


A buddy and I tried Cache Lake frybread, and the verdict was 'yuck'. It ended up being undercooked. Burnt on the outside and gooey in the middle. I'm thinking cook error. I tried it at home at a later date and discovered that one packet of the stuff = 2 or 3 batches in the pan for even cooking. We just mixed it up and dumped it all in at once when we were out in the BW .... DON'T DO THAT! EVER!"

FWIW, I've made about four of these so far, always dumping in the entire batter and spreading it out like a big pancake, and they've turned out perfect. I use an MSR Windpro with a heat diffuser, and keep the heat below "medium".

I agree they're a little spendy but you can't beat the convenience or the results. I've tried a couple of the just-add-water Bisquick mixes and they work well, too, though a little less dense which makes it harder to flip without destroying it!...

Maybe my buddy needs a diffuser for his stove... or better yet, maybe I'll be in charge of frying up the panbread!

I use this method for both Cache Lake and the pizza dough mix on our Dragonfly, set medium to low. Mix dough in a bowl - I use a GSI spoon - squirt some butter into 9" fry pan and heat a little - plop in dough and use spoon to spread out dipping spoon in butter to keep dough from sticking - cook until brown under (may need to turn up to medium) - flip and let sit till edges dry and brown under. It's been perfect every time. Do press out to around 1/2" thick - should rise to 3/4 to 1".

quote Koda: "

quote Bannock: "Adding more baking powder can give it a metalic taste."

That explains the odd flavor. I'll try cream of tartar in the next test."

I tried another small batch last night. Added a little cream of tartar and some powdered milk, and it came out very smooth and with a little more flavor. It was uniformly fairly soft, like store-bought whole grain bread, and yet a little denser than the usual bannock. I think I'm onto a winner, though not quite the quality level of Cache Lake.

Koda,
Can you share your recipe?

quote whiteh20: "Koda, Can you share your recipe?"

This is a half-recipe, good for a 7- or 8-inch pan. It's enough for me for an entire day and then some.

1/2 cup white flour
1/2 cup wheat flour
1 tsp. baking powder
1/4 tsp. cream of tartar
1/4 cup powdered milk (optional)
1/4 tsp. salt
1/2 tsp. oil (omit if using non-stick pan)
pinch of brown sugar (optional)
1-1/2 Tbsp. powdered egg (optional)
1/2 cup water (add in small amounts)

Additional optional ingredients:
Dehydrated onion flakes
Grated cheese (Parmesan/Romano is good)
Blueberries and/or cranberries
Chopped ham

Prepackage the dry ingredients.

Gradually add enough water to make a stiff dough that cleans the sides of the bowl. It doesn't take much to go from too dry to too sticky, so add water sparingly.

Press out the dough with a spoon into a cold frying pan. If it's sticky, dip the spoon in water so it doesn't stick as much.

If using a camp stove, use medium (or less) heat and elevate the pan slightly above the flame. Cook the first side until the top is dry - about 5 minutes. Then turn and cook for another 2-5 minutes; test with a wood or metal skewer (small Swiss Army knife blade). It's done when the skewer comes out dry.

If cooking over a fire, let the flames lick the bottom of the pan, but barely.

Covering the pan while cooking the first side is recommended, but I find it cooks just as well either way. Cook the second side uncovered.

To make it easier to break - you never cut bannock, of course - poke a series of slits on both sides, following the same line. This can be done while testing for doneness.

Finally, resist the urge to eat it on the spot.

Koda, I don't know Cache Lake fry bread at all, so I don't know what you're shooting for, but your recipe is similar to mine except I don't use wheat flour. I used to use it for bannock, and I eat wheat bread at home, but I switched to all white flour to make the bannock lighter.

My recipe now is:

Bannock
1 cup white flour
1/4 c. powdered milk (I use Instant Non-Fat)
2 teaspoons sugar (white granulated)
1 teaspoon baking powder (always use good baking powder)
1/4 teaspoon salt (I use sea salt)
1/4 t of cream of tartar

When I'm ready to mix it, I add a splash of oil - maybe a tablespoon.

Then I bake it similar to you, too. If using a campfire, after browning the bottom I like to prop the pan up in front of the fire to bake the top.

I wanted to point out that this "mix" can be used for other items by altering the amount of water. This is helpful when you have a bountiful berry crop you want to take advantage of. For instance you can make: Pancake Batter (use about a cup of water so the batter runs off spoon easily); Cake Batter ( about 3/4 cup of water so the batter "walks" off the spoon); Muffin/Quick Bread Batter (about 2/3 cups water so batter drops off spoon into the pan).

thanks for sharing!!

I hear that they get help from the Keebler Elves.

Bannock,

Where are the oats and corn meal in your recipe??

I am hooked on that recipe with a little cinnamon in it.

quote Dbor5301: "Bannock,


Where are the oats and corn meal in your recipe??


I am hooked on that recipe with a little cinnamon in it. "

Yeah, there are a gazillion bannock recipes and I bet that serveral hundred thousands of them are delicious. :)