You will need:
3 1/2 cups unbleached all-purpose flour
1-teaspoon baking powder
1-teaspoon baking soda
3 tablespoons butter
1 1/2 cups buttermilk
Flour for kneading
Butter for greasing skillet
Measuring cups and spoons
Wooden or plastic board
9-inch cast-iron skillet
What to do:
1. Preheat oven to 400°F.
2. Mix all the dry ingredients together in bowl.
3. Add butter and cut into flour mixture with fork until it looks grainy, like cornmeal.
4. Stir in buttermilk.
5. Sprinkle flour on board and knead dough a few times with your hands, folding, pulling, and shaping.
6. Rub butter along sides and bottom of skillet.
7. Place dough in skillet and push it to fill the pan.
8. Place skillet in oven and bake for 30 minutes or until the surface of the bread has risen and is light brown in color. Have an adult lift the very hot skillet from oven with pot-holders and turn bread out of pan onto board. It will look like a giant biscuit.
9. Slice in wedge-shapes and serve with butter.
DID THE PIONEERS MAKE SKILLET BREAD?
Ingredients: Flour in
pioneer days was not bleached white like the all-purpose flour we have
today. The chemical bleaching technique was not invented until the early
1900s. The overlanders used one of three types of flour: shorts,
middlings, or superfine. The first two were not favorites because they
contained the roughest part of the bran and wheat germ. Superfine flour
was ground between two stones and then sifted to get out the coarse
parts of the grain. It was closest to what we have today.
Saleratus was used instead of baking soda
and baking powder. When the overlanders ran out of the commercial
saleratus (sodium bicarbonate), they gathered it at the banks of natural
soda springs found by the Sweetwater River in Wyoming and Idaho. Pieces
were broken off the dried, white, crusty beds and mixed into the batter
to make the bread rise.
pioneers discovered a shortcut to making butter without using their
butter churns. A can filled with cream was hung from the back of the
wagon. The bumpy ride shook the can so hard that large balls of butter
formed. The buttermilk (milk that is left after butter is churned) was
separated from the butter balls and put in this recipe.
Equipment: A spider or
Dutch oven was used to cook this bread. The dough was often kneaded
right inside the cooking pan. The skillet or Dutch oven was then placed
on the fire and hot coals were placed on its lid. The cook had to be
careful not to get the fire too hot or the bread would burn on the
outside and be raw in the middle.
and image from Skillet Bread, Sourdough, and Vinegar Pie: Cooking in
© 2003 by Loretta Frances Ichord
copyright © 2003 by Jan Davey Ellis
Published by Millbrook Press and reproduced with permission