Posted on 06/20/2021 8:07:07 AM PDT by mac_truck
Bread doesn’t get any faster, easier or simpler than this. There are no special ingredients or equipment needed. Just a few minutes in a skillet on the stove and you can have fresh hot bread for sandwiches or to serve with dinner any time of the day without heating the house up with the oven.
My Granny would usually make this for lunch if all the breakfast biscuits got gobbled up in the morning. In the days before we all lived air conditioned housed, we didn’t turn the oven on in the middle of the day during Summer. This skillet baked bread saved us from starvation. We ate everything from peanut butter and jelly to hamburgers on it.
This is a really good all-purpose bread. The texture and flavor are between an oven baked biscuit and yeast bread. Because it is cooked fast and the crust is heated by the skillet’s surface, the bread has a slightly crisp outside and a slightly chewy texture inside. Letting it rest a little before you cook will make it lighter and give it a little spring to the texture.
This recipe and cooking technique are both as old as the hills. Any recipe that has survived as long as this bread is good enough to hang on to and eat often.
(Excerpt) Read more at youtube.com ...
I’ve been doing that since I was a kid. Mainly for pancakes, waffles and cake.
Thanks. You remind me of the old Foxfire books. It won’t be long before people with living memories of those things are all gone.
The most I remember is my grandparents living in an Idaho mill town (Potlatch) and party lines. My earliest memory there was in the mid- to late-50s. Everything else in town was pretty much normal modern living.
Bannock
Instead of wasting time on yakkity yak and ads, immediately scroll down to the recipe and skip to the end of the video to see the end product.
FYI, it’s biscuits, not a loaf of bread made in a skillet. Fine for camping but I’d rather use the oven.
Easier to buy an 88 cent loaf of bread.
Bttt
Bannock uses cold water and a greased skillet doesn’t it?
This recipe is different...and the result tastes more like a biscuit than a bread.
In my younger days I came up with something similar when camping. Measured out Bisquick and powdered milk in a plastic bag. Knew how much water needed to be added. Added the water, mixed it up in the plastic bag and did skillet buns just like this video. We always camped with a skillet with a lid, our lid had a little vent and I would put a twig in it to keep it open so the bread wouldn’t steam. Bisquick already has the shortening in it. Worked great.
Most enjoyable—thanks for posting! I stuck around and watched several of her productions. Love how she talked about the old-time Irish immigrants to the Appalachians, and some of her viewers in Ireland wrote comments. I think that was in the potato pancake video.
Thanks. I’m usually tempted, for some reason, to shorten or skip resting times. One of my many kitchen failures.
Thanks. For some reason any type of bread has been my downfall. I can usually cook whatever I want but bread has eluded me. It’s my kryptonite.
I’ve scaled back my cooking for that very reason. I don’t mind cooking, I love eating but I always look at the clean-up and ask myself if it was worth it. Usually myself screams that NO IT WASN’T. Anything requiring more than one pot/pan or prep that makes a mess is now off my menu.
Saved for #28 and 30.
flr
Well I’ve never been into cooking either, preferring baking, at least the mess is worth it as pastries etc. last well past the kitchen time.
I’m always up for trying frozen meals, most are truly bad but Aldies has frozen bacon wrapped scallops which are simply fabulous! when they have them I buy every box in the freezer! HAHAHA!
Your one pot/pan cooking is right up my aisle!
BFL
how hot is the skillet? I missed it on the video
“Your one pot/pan cooking is right up my aisle!”
Since I’m only cooking for myself it just isn’t worth the cleanup anymore. If it weren’t for crock pot liners I would probably put mine in the back of the cabinet.
I do.make a little mess when I make chicken salad but I make enough to last a week so the mess to food duration works out. The same when I cook burgers. I use the crock pot to cook three pounds of ground beef at a time. I will use 1/3 immediately then divide the rest in half and put that in the freezer for future use.
I love pot pies but every one I’ve tried has too much salt, it’s the dominant taste. Since I’ve been on a salt free diet most of the frozen dinners are out, even if they tasted better.
I do get fish and chicken patties from the freezer. Frozen pizzas aren’t bad so I keep a couple on hand.
When cooking for one simplicity is the rule.
The only frozen dinners I've found eatable are Stoffers Stuffed Peppers. I can't count the number of frozen dinners I've thrown out...they're really nasty!
How did we ever think frozen (tv) dinners were good back in the day? Who would have ever thought that a surplus of frozen turkeys would lead to the TV dinner?
I don’t even try any frozen meals anymore. They taste terrible and the sodium content sends my BP to the moon.
My wife used to make the best chili beans and spaghetti in a five gallon pot she had. With family and the kids friends around that five gallon pot never lasted more than two days.
Her spaghetti sauce she made from scratch, it took her hours.
Unfortunately she never wrote down any of her recipes, always meaning to do it later. Unfortunately...later caught up with us.
I have peppers in the freezer now. Red, green and yellow bell peppers, banana peppers and for the first time jalapenos.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.