SC - Need advice...

[upsxdls at okway.okstate.edu]

     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
> 
> 
============================================================================
     
To be removed from the SCA-Cooks mailing list, please send a message to 
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
     
============================================================================
     


============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================