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.
Of course, a visit isn’t a visit without a two-way conversation. I really want to hear from you.
I truly hope you’ll pick up a copy of my novel Silki, the Girl of Many Scarves: SUMMER OF THE ANCIENT. The print version is on sale at Amazon for only $9.85!!! For your convenience, it’s also available for Kindle, the Nook and for most other eBook readers. If you love the Southwest and kooky little characters that make you laugh aloud as authentic danger and mystery swirl at every turn, you’ll love this novel! The second book in the series, CANYON OF DOOM, debuts in early 2013.
While you’re here, please have a look around my website. To sign up to receive notices of my new blogs, recipes, appearances and media news, just leave your email address above. I’ll take care of the rest. Y’all come back soon…I miss you already!