Hello bored, anxious and/or frustrated shoppers. You know the routine-you go to your favorite supermarket for a loaf of bread and find nothing, perhaps a loaf or two of the extremely high-priced bread nobody will eat. During this time of seclusion your kitchen can be your best friend.
I know many of you are not used to making yeast breads. If we knew this calamity was coming down the pike maybe I would had time to teach a few online classes about the art of bread making. Be that as it may, I am offering numerous different styles of non-yeast recipes you may find interesting. Your kids can help if they are able to work in the kitchen. I highly recommend children getting acquainted with your pots and pans. But you as parents will have to use the hot oil when needed.
I will start with a recipe my mom handed own many years ago, maybe it started during the depression though it has a Native American title. Us kids always saw it as a treat, not a cheap bread substitute.
INDIAN FRY BREAD
4 cups all-purpose flour
2 Tbl baking powder
1 tsp salt
½ cup shortening (or lard)
1 cup of warm water
Oil for deep frying
Mix flour, baking powder and salt together. Cut in shortening (or lard) until mixture is texture of cornmeal. Cutting in means using a utensil to mix together, not a mixer.
Gradually add warm water, using only enough to make the dough stick together. Divide into 6 balls about the size of a fist. Cover with a towel and let stand for ten minutes.
Pat each ball into the size of a large pancake. Fry in deep hot oil until golden brown on both sides.
Spread with honey or butter.
FESTUS HAGEN SPOON BREAD
Ya’ll ornery scutters remember Festus Hagen on Gun Smoke. Some knowed him as Ken Curtis (okay enough Festus dialogue). He was reported to be a good cook. This was his personal recipe for spoon bread, which is a casserole style cornbread.
1 can (1 pound) creamed style corn
¾ cup milk
1/3 cup shortening
2 eggs slightly beaten
1 cup cornmeal
½ tsp baking soda
1 tsp baking powder
1 tsp salt
1-4 ounce can diced fire roasted green chiles, drained
1 ½ cup shredded cheddar cheese.
Combine all the above ingredients into a bowl and mix well.
Pour into a greased 9-inch square baking pan. Bake at 400 degrees for 45 minutes until golden. Serve hot
Makes 6 servings.
CALIFORNIA SWEET CORN BREAD
Okay, how about cornbread you ask. Here are two interesting corn bread recipes that veer of the course of normal. Put away the little 95 cent box cornbread mix and try this 32 serving corn bread recipe.
Now this is a simple recipe that any kid can master.
1 18.5-ounce package yellow cake mix
1 15-ounce package corn bread mix
Mix cake and corn bread batters together per directions of each box.
Blend together and turn into 2 greased 9-inch square baking pans. Bake at 350 degrees, 30 to 35 minutes, or until cornbread springs back when lightly touched.
CALIFORNIA SAVORY CORN BREAD
1 20-ounce package buttermilk biscuit mix
1 15-ounce package cornmeal mix
Prepare buttermilk batter as directed for muffins. Prepare corn meal batter according to package instructions. Blend together and turn into 2-8-inch baking pans. Bake at 350 degrees or until bread tests (toothpicks that come out dry) are done in center and is lightly browned
Sopapillas are popular in New Mexico and Southern Arizona but I likely tried them before my southwestern days. You can have the kids help mix them, but it requires a deep fryer. That part I would not recommend for kids. Of course, kids are not required for assembly.
2 cups of all-purpose flour
2 Tbl baking powder
¼ tsp salt
¼ cup shortening
½ cup cold water
Oil for deep frying
Combine flour, baking powder and salt in a bowl. Cut in shortening with a pastry blender or two knives. Add water gradually to make a stiff dough-adding more water if necessary. Knead dough on lightly floured board. Cover with cloth and let rest for 15 minutes. Roll dough on floured bowl until very thin. Cut into 2- or 3-inch circles or squares. Drop in hot oil and fry until browned turning several times. Dough will puff as it fries. Serve with honey along side a bowl of hot chili.
Classic butter biscuits that taste like mom used to make.
3 cups pastry flour (low in gluten)
4 ¼ tsp baking powder
1 ½ tsp salt
½ cup shortening
1/8 tsp soda
1 cup plus 2 Tbl buttermilk
¼ cup flour
1 egg white
Sift together flour, baking powder and salt. Add shortening and mix at low speed using dough cutter or paddle attachment until shortening is well broken up.
Combine soda with the buttermilk and add to flour mixture. Mix until all ingredients are well blended. Place dough on floured board and roll out into a rectangle about ¾ inch thick. Cut with 2-inch biscuit cutter dipped in flour. Place cut biscuits, touching each other, on lightly greased baking sheet. Brush tops of biscuits with egg white mixed with I tsp water.
Bake at 375 degrees. Makes 1 ¼ dozen.
NEXT TIME: I will offer some delicious yeasted bread recipes for those who are ready, including making your own hamburger buns that beat those cheap white bread buns. Also, for a desert treat the Impossible Pumpkin Pie that develops its own crust as it bakes. I even have a killer Pennsylvania Dutch recipe that is neither a cake or a pie-or is it both. You be the judge.