Soda bread or skillet bread

6 Servings

Ingredients

Quantity Ingredient
3¼ cup Flour
1 teaspoon Salt
1 teaspoon Baking soda
1 teaspoon Baking powder
2 tablespoons Butter or Crisco
1¼ cup Buttermilk or sour milk
Shortening for greasing the pan

Directions

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 400ø 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, .

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