Simple Skillet Bread (Makes Eight)
While I was down south living in a pop-up camper on the back of a pick-up truck on a beach dune, these little buns became my only reliable source of fresh bread. I was able to bake them over a little charcoal barbeque, even when it was raining. The trick to make these skillet breads quickly is to buy self-raising flour.(Which is all-purpose white flour with baking powder and salt already mixed in.)
2 1/4 cups self-rising flour
3/4 - 1 cup of milk (depends on humidity)
2 tablespoons liquid honey
you can also add extra ingredients, like a few raisins, or a sprinkling of herbs, like dried (or hey, even fresh) oregano...
Measure the flour out in one bowl, and combine the milk and honey in a second bowl. Then dump the milk and honey into the flour bowl, and mix together - you can start with a spoon, but you're going to end up using your (hopefully clean) hands. The dough should look like this when you're done mixing. You may need to add a little more milk, to make it stick together, if your house is very dry. Don't add too much though, it shouldn't feel sticky. If you do add too much milk, just put some more flour in...you'll get it eventually!)
Grease your non-stick frying pan with some olive oil. Divide the dough into eight, and shape each piece into a ball with your hands, then smoosh a little flat, and place in your pan.
Turn your stove top burner up about three-quarters of the way (or wait for your charcoal to be very hot) and cook your skillet breads over top. You can either turn the buns over pretty much constantly, or you can accept that they will get a little burned, and flip only two or three times. (every four minutes, say.) Varying with the amount of heat you're using, (and if BBQing, the amount of "sea mist" falling on your head) it will usually take about ten - twelve minutes to cook, although one nasty day it took me half an hour.
To check if your bread is done, pick one up, and tap it on it's head. If it sounds hollow, it's done.
You'll want to eat some of the bread right away - just split it open and put some margarine or butter on and enjoy. If you make eight, and there's only one of you, you'll probably have enough for three maybe four meals. They'll keep two to three days.
Thanks for reading, see you next time!
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Week 29 - Mini Meatloaves and Hot Cocoa
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Week 10 – Chicken Curry
Week 9 – Italian Sausage and Pasta
Week 8 – Beef Stew
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Week 6 – Ham and Cheese Quiche with Sweet Potato Fires
Week 5 – Sweet and Sour Chicken on Pancakes
Week 4 – Leek and Potato Soup
Week 3 – Spicy Tacos and P.B. Cookies
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Week 1 – Sloppy Joes and Brownies
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