Skillet Bread

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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.

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Ingredients [?]

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  • add   1 tablespoon melted butter or margarine
  • add   1 teaspoon salt
  • add   cooking oil
  • add   2 tablespoons baking powder
  • add   2 cups milk
  • add   5 cups flour

Instructions

  1. Sift 4 cups flour with baking powder and salt.
  2. Combine milk and melted butter.
  3. Place flour/baking powder mixture in large bowl and gradually add liquid ingredients, beating well.
  4. When the mixture has been worked into a soft dough, lightly flour a board with part of the remaining flour.
  5. Turn out dough onto board and knead lightly, working in remaining flour.
  6. Divide dough into 3 parts and shape each into a round pone about 1/8 inch thick and a diameter to fit skillet.
  7. Pour enough oil in skillet to measure about 1/4 inch deep.
  8. Heat oil and brown each loaf quickly, one at a time until golden on both sides.