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 ...
Ingredients: 2 cups Self-Rising Flour 1 cup Buttermilk ¼ cup Oil
Ping for later.
Bookmarking.
Maybe this is foolproof enough for even me.
A 20 minute video for 10 minute (making and cooking) frypan biscuits. LOL!
Every recipe site now is 10% recipe and 90% yakkity yak and adds.
I truly miss the old days...
Sounds like a good prepper/shtf recipe. I’ve done homemade flour tortillas in the cast iron skillet before.
“Every recipe site now is 10% recipe and 90% yakkity yak and adds.”
Preach!
A lot of nutrition in eggs, can’t you add an egg or two?
I believe in the North Country this is called Bannock.
Or even powdered (shelf stable) eggs.
Sad to admit I don’t have an iron skillet any longer.
The real difference between making bannock dough or bread
dough is in the use of yeast. Bread dough uses yeast where
bannock uses baking powder.
The real difference between making bannock dough or bread
dough is in the use of yeast. Bread dough uses yeast where
bannock uses baking powder.
She just reminded me of something when she said this goes all the way back to cooking on rocks against the fire. In the Boy Scouts, one part of getting our wilderness badge was that we had to cook a hamburger on a flat rock over a small fire that we started with flint & steel.
“When you live 20 miles from town” — check — 13 gravel + 5 blacktop, if the creeks are passable which they’re not after heavy rain. Else, 24 miles in the other direction.
Cook the egg, maybe inside a ring, and put it between the bread, maybe with leftover ham or bacon and a slice of cheese.
Please, can someone post just the text of the recipe? Thanks!
Thank you for the summary. I didn’t want to go through the entire 20 minutes. I do like that the host displays the phrase: “Put God First”. I’ll try this out sometime.
Thank you. I’d like to read this recipe too, and maybe experiment with it.
I think I will try that next time we have the grandkids open. They will probably wonder how to door dash it.
Did you read the comment made by the original poster?
If not give it a scan.
Oh yes, just the text please.
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