SC - Need advice...
upsxdls at okway.okstate.edu
upsxdls at okway.okstate.edu
Thu Jun 4 11:27:44 PDT 1998
Micaylah,
When I was growing up, my mother used to make fried bread for breakfast.
She allowed the dough to rise until doubled, then would take a ball of
dough and pat it into a round, like a hamburger patty. She would then fry
the bread in a bit of oil (she actually used lard or bacon drippings, but
I'm trying to lower the cholesterol) until golden brown. The texture was
more like a yeast doughnut, without the icing.
We ate them with home-made jelly, honey or pancake syrup. Thanks for
refreshing a good memory for me. I haven't tasted fried bread in over 20
years. Maybe this weekend....
Leah Anna of Sparrowhaven
"Who will love a little sparrow?"
______________________________ Reply Separator _________________________________
Subject: RE: SC - Need advice...
Author: <sca-cooks at Ansteorra.ORG> at SMTP
Date: 6/3/98 9:53 PM
Are you considering unleavened bread, griddle cakes, some form of flat
bread, or a fairly standard cottage loaf?
Bear
> 1) Myself and another good Lady are planning on doing some bread on a
> griddle at a camping event this summer. I need some guidance on the
> techniques, preparation, pitfalls, equipment, etc.
>
>
>
> Micaylah
>
>
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