I’ve got a true frontier bread recipe for you to try today. I wish I could claim this was handed down from mother to daughter from my great-great-grandmother, but I can’t. Since Linda beat me to biscuits, and Cheryl has a delicious-looking cornbread recipe coming on Friday–and I rarely plan far enough ahead to make yeast rolls–I had to go hunting. Luckily, there are some excellent cowboy cooking sites on the internet. So here’s Frying Pan Bread, from the Legends of America site, to go with Pam’s Italian Sausage Tortellini Soup and Elizabeth’s Stampede’s Comin’ Chili. I added a few suggestions of my own [in the brackets], but the link for the original recipe is at the end. Enjoy!
Frying Pan Bread [also called Bannock]
1 cup flour
1 tsp. baking powder
1/4 tsp. salt
Thoroughly mix dry ingredients. Add just enough cold water to make a stiff dough. [something under ½ cup for me]. Now let the dough rest while you heat up your skillet to medium, then add a little butter or bacon fat so the bread doesn’t stick.
Working dough as little as possible, form a 1-inch thick cake. Lay the cake on a greased, pre-warmed skillet. Brown the bottom of the cake lightly and flip or turn with a spatula to brown the other side. When both sides are lightly browned, prop the skillet in front of the fire [or slide it into a 375-400 degree oven] and let it bake [for 10-15 minutes]. Test for doneness by thumping the cake with a spoon handle or stick. A hollow ringing sound indicates doneness. An alternative test is to jab the cake with a twig or matchstick. If the twig comes out clean (no clinging dough), the cake is done.