Combine twocups mix with one-half to two-thirdscupmilk or water for a soft, but not sticky, dough. Shape into rolls one foot long, one inch wide and one-half inch thick. Wrap around two-inch-thick, two-foot-long sticks, pointed at both ends, with the bark removed.
Push sticks into the ground around a hot fire, turning them as bread browns. If the bottom bakes faster than the top, turn sticks upside down.