Amounts depend on how much bread you want to make – usually 5 cups of flour for a batch.
To each cup of Blue Bird flour, add:
- 1 tsp. baking powder
- ½ tsp. salt
- Warm water to make a stiff dough, or
- ¼ cup powdered milk and warm water to make a stiff dough
- Hot grease: shortening or lard
Mix flour, baking powder and salt. Always put a little more baking powder than salt so it can rise better in the hot grease. Add warm water a little at a time so the dough will come out all nice and round. If you add too much water, it gets sticky. When you’re finished making the dough, let it set for 30 min. or 1 hour. Heat your skillet with lard or shortening. It has to be plenty melted and fill the skillet halfway. Make little round balls about the size of a pool (billiards) ball. Flatten out a dough ball to about ¼” – not too thin, or the heated grease will make it too crisp. You’ll know when the grease is hot enough because the dough browns on one side. Turn it and brown the other side. Repeat until you have made the amount you wanted.
Comment: Lolita said she learned her recipes from her grandparents.
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Jodi Lea Stewart was born in Texas and grew up in Apache County on a cattle ranch near Concho, Arizona. She left the University of Arizona in Tucson to move to San Francisco, where she learned about peace, love and exactly what she didn't want to do with her life. Since then, Jodi graduated summa cum laude with a BS in Business Management, raised two children, worked as an electro-mechanical drafter, penned humor columns for a college periodical, wrote regional western articles and served as managing editor of a Fortune company newsletter. She currently resides in Texas and New Mexico with her husband, two Standard poodles, two rescue cats and numerous gigantic, bossy houseplants. Silki, the Girl of Many Scarves: SUMMER OF THE ANCIENT is her first novel. CANYON OF DOOM is her second novel in the Silki, the Girl of Many Scarves series.