| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
American |
Bread |
6 |
Servings |
INGREDIENTS
| 3 1/4 |
c |
Flour |
| 1 |
ts |
Salt |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Baking powder |
| 2 |
tb |
Butter or Crisco |
| 1 1/4 |
c |
Buttermilk or sour milk |
|
|
Shortening for greasing the pan |
INSTRUCTIONS
SERVES 6
The black frying pan went on the trail as one of the main pieces of
cooking equipment. It worked well over the fire for regular cooking, and,
since you did not have an oven, it also had to act as a baking device. The
pan was filled with dough, then it was moved about the fire and angled in
such a way that the bread finally baked.
You and I can do this easy recipe in an oven. But don't serve it without
remembering how hard times were on the Oregon Trail.
Mix all the dry ingredients together and then cut in the shortening. On
the trail, they would have used a fork to do this, but I prefer to use a
pastry blender. Cut in the shortening until the mixture has a fine, grainy
appearance. Stir in the milk. Knead the dough a few times and push it into
a greased black frying pan. Bake in a 400° oven for about 35 minutes, or
until the loaf is browned and light in weight.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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