Recipe by Sandaidh
This is from The Art of American Indian Cooking by Y. Kimball & J. Anderson. It's quick and easy, and makes a good "camp" bread. I've made it both at home, and over a campfire. Cooking time is approximate as it will depend on your heat. This is especially true if cooking it over a campfire.
Top Review by Aroostook
Simple and so good served hot out the the pan! Dipped chunks for this bread in Sage's Rustic Pasta Sauce where the vegetables are roasted before combining with tomatoes to make a sauce. What a winning combination!! Both of these recipes would be very "doable" on a camping trip! Sitting by a lake listening to loons...Canoe on the shore,,,a low fire heating the frypan for the bread, roasting peppers...Oh, sorry....I'm back! Thanks for posting!! =)
- 5 cups flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1 tablespoon melted butter or 1 tablespoon margarine
- 2 cups milk
- cooking oil, for frying bread
Directions See How It's Made
- Sift 4 cups flour with baking powder and salt.
- Combine milk and melted butter.
- Place flour/baking powder mixture in large bowl and gradually add liquid ingredients, beating well.
- When the mixture has been worked into a soft dough, lightly flour a board with part of the remaining flour.
- Turn out dough onto board and knead lightly, working in remaining flour.
- Divide dough into 3 parts and shape each into a round pone about 1/8 inch thick and a diameter to fit skillet.
- Pour enough oil in skillet to measure about 1/4 inch deep.
- Heat oil and brown each loaf quickly, one at a time until golden on both sides.