I’m collecting recipes that are easy and affordable for today’s times. Here’s one of my grandmother’s Depression-era recipes. She called it Poor Man’s Bread.
1 Cup flour
1 Teaspoon baking soda
WaterStir in enough water to make a batter and pour into a greased skillet. (Grandma said to use a cast iron skillet.) Fry until brown on each side like a pancake. Tastes great with homemade butter and jam.
Homemade butter? Sure, Grandma had cows. I just have Scarlett and Wilson. Now about that chokecherry jam …
I just might try it someday. I’d think it would do well baked as well as fried. Isn’t it neat that sometimes the simplest ways turn out to be the best?
Somewhere over the years I’ve picked up a recipe for something called Australian Damper Bread. It’s a little more complicated, but combines the biscuit making process (baking powder/baking soda) with the more traditional bread making process (yeast and a time to raise). Still, it’s fairly simple, quicker than traditional bread, and quite delicious as well.
And as I’m a fanatic when it comes to Naval History of some two hundred years ago or so, I’ve come across a couple of recipes for SHIP’S BISCUIT. Basically the ingredients are the same as in yours, perhaps in different proportions, the only difference being that there is no leavening of any kind. Nor would I recommend anyone with weak or sore teeth try it. It’s hard as a rock, although quite flavorable. Helps to heat it a little or soak it in something before trying to eat it.
Dave
I think sopping a Ship’s Biscuit in my wine would do just fine.
Glad to know others like bread in its simplest form. Fills the tummy and soothes the soul — the original comfort food.
I heard this in Steel Magnolias and tried it. Dolly Parton called it cuppa cuppa cuppa.
1 cuppa flour
1 cuppa sugar
1 cuppa fruit cocktail with the juice
mix in a baking dish and bake until golden bubbly 350 degrees.
not too bad with butter dotted all over the top too.