I reviewed PackitGourmet’s Rustic Skillet Bread a very long time ago. When the company first started back in 2008, I was one of their first online customers after I saw them post on a backpacking forum. They were the first small company in that wonderful renaissance period of hiking and new cottage companies.
In 2009, I posted reviews of their meals (back when they came in clear bags with paper labels inside). That version of the TrailCooking blog disappeared in 2018 when the site was badly hacked, and I had to rebuild it by hand. It is kind of sad losing all those old commercial meal reviews, but at the same time, we moved forward. Sometimes it’s fun to review food that I know we had done before, but now it’s in snazzy packaging.
Yes, this was the original packaging back in August of 2008:
You could see what you were getting, though.
Prepped and ready to eat! Served with pesto dipping sauce, for that fancy dinner in the backcountry.
Today being a chilly day, the thought of warm bread sounded very good to the boys and me while we were outdoors. I had a package of the Rustic Skillet Bread in the food bag, so we got to work.
Dry weight of 5.8 ounces, the meals now come in sturdy bags. They have pleated bottoms for sitting flat. The price per package is $10.49. The entire bread is 640 calories, so a powerhouse in cold weather.
Ingredients:
Organic Unbleached Wheat Flour, Biscuit Mix (enriched bleached flour [wheat flour, niacin (B3), iron, thiamin mononitrate (B1), riboflavin (B2), folic acid (B9)], palm oil, salt, contains less than 2% of: corn syrup solids, baking soda, sodium aluminum phosphate, sugar, sodium caseinate, mono & diglycerides), Organic Extra Virgin Olive Oil, Organic Evaporated Cane Juice, Yeast, Buttermilk (sweet cream buttermilk solids), Sea Salt, Organic Honey, Butter (sweet cream, salt, annatto, nonfat milk solids, sodium caseinate, disodium phosphate), Spices, Minced White Onion
Following the directions, add ½ cup warm water (I heated it up in the pan’s lid), and stir very well. Seal the bag tightly, then massage/knead the bag for 2 minutes. Being it was so cold outside, I tucked the well-sealed bag into my jacket and let it rest for the 10 minutes called for,
The mix comes with a packet of olive oil; it is in a sealed package inside. Using a wide/shallow 2 liter pot that is non-stick (this part is essential), I added half the oil. I was using an MSR remote canister stove, that I can dial the flame easily on. I heated it over a low flame, added the dough, and spread it out.
Cover the pan with a lid, and let cook for 5 minutes.
Drizzle the remaining oil on top, then flip like a pancake.
Cover back up and cook for another 3 to 5 minutes.
While cooking.
I was using the frypan/lid for this GSI Outdoor set and put it upside down, as it fits better. I didn’t use the plastic top that came with it because it was vented and the steam would escape.
Once all browned and tasty smelling, I cut it into quarters.
The boys had seen parmesan cheese packets in the food bag, so they asked for it to be on top. Done.
Even though it involves “baking,” it is very easy to make up and very delicious to eat. And it still holds up as a great meal to try out, even all these years later.
~Sarah