Dave
03-06-2009, 10:31 AM
tpurvis' Mama's cast iron pan bread reminds me of a similar bread I used to make while camping, baked in a cast iron skillet on top of coals. I'd mix the dry ingredients and add the water to make the dough before baking... goes like this:
CAMP BREAD:
1/4 cup shortening
2-1/4 cups buttermilk biscuit mix
1/2 cup cold water
Add shorting to warm skillet, then mix water with buttermilk mix to form in a ball. Add to skillet and keep on low heat until the bread rises and becomes light brown on the bottom, turn over and continue baking until no longer doughy in the center. Be careful not to burn!
CAMP TATERS:
Before leaving home, scrub medium sized red or russet potatoes like you would for baked potatoes. Put them (I usually do 5 pounds) into a large pot of salted water and bring to a boil, then reduce head and simmer gently for 20-30 minutes, until spuds are done but not falling apart. Drain, cool, and refrigerate. You basically now have the main ingredient for home fries, and can have potatoes at camp without all the time it takes to cook them from raw. Slice them about 1/4" thick and fry in a little oil or butter. Season to taste, and/or add other ingredients to make a one skillet breakfast or meal. Cut them into large wedges, season with cajon spices, flour, or dip in a light batter and fry quickly at a shore lunch or fish fry.
Of course, you can make these at home or at a back yard cook out.
Dave
CAMP BREAD:
1/4 cup shortening
2-1/4 cups buttermilk biscuit mix
1/2 cup cold water
Add shorting to warm skillet, then mix water with buttermilk mix to form in a ball. Add to skillet and keep on low heat until the bread rises and becomes light brown on the bottom, turn over and continue baking until no longer doughy in the center. Be careful not to burn!
CAMP TATERS:
Before leaving home, scrub medium sized red or russet potatoes like you would for baked potatoes. Put them (I usually do 5 pounds) into a large pot of salted water and bring to a boil, then reduce head and simmer gently for 20-30 minutes, until spuds are done but not falling apart. Drain, cool, and refrigerate. You basically now have the main ingredient for home fries, and can have potatoes at camp without all the time it takes to cook them from raw. Slice them about 1/4" thick and fry in a little oil or butter. Season to taste, and/or add other ingredients to make a one skillet breakfast or meal. Cut them into large wedges, season with cajon spices, flour, or dip in a light batter and fry quickly at a shore lunch or fish fry.
Of course, you can make these at home or at a back yard cook out.
Dave