Cow Camp Pan Bread R Hanging Lazy A Robert H Arps Recipes

COW CAMP PAN BREAD (R HANGING LAZY A) ROBERT H. ARPS

Steps:

• You mix all of the dry ingredients together. Divide equally between two large ziplock bags. Now you have two batches.Take 1 tbsp mix and spread across a board.
• Pour lukewarm water in the zip lock bag, a little at a time.
• Close bag and knead, add a little more water, knead, add the rest of the water and knead.
• Turn out on board and pat or roll until about 1/4 inch high to 1/2 inch high.Pat some mix on top of dough if it gets too sticky or plain flour.
• Heat 2 tblsp. shortening or bacon grease in large cast iron frying pan over the heat, a grate over a campfire, a stove burner, or propane grill.
• You can plop the entire circle in the hot pan if you don't want to cut wedges before it is cooked. Make sure you don't burn it on the bottom. Remember this makes two batches.
• Cutting the wedges of dough first fries the wedges a little more and you have a more crispy texture on the sides and bottoms when flipped over.
• On the trail, you would sharpen a stick, cut the circle in 8 to 10 wedges. Off the trail, use a knife or dental floss. Lift off with a spatula, fry 4 to 5 wedges at a time and flip over until lightly brown.
• Note: Use 1/2 of each salt in the recipe if you want to use less salt or salt substitute.

COWBOY BREAD

Steps:

• Combine shortening, flour, salt, and sugar.
• Mix until crumbly.
• Reserve 1/2 cup to sprinkle over batter.
• Combine leavening and spices and add to larger amount of crumbly mixture.
• Add eggs and buttermilk and mix well.
• Pour batter into greased 9x13 inch oblong pan.
• Sprinkle with reserved crumbly mixture and additional cinnamon.
• Bake in 375 degree oven 25-30 minutes.

COWBOY BREAD

Steps:

• In a large bowl, stir together the water, milk, and sugar. Sprinkle the yeast over the top, and let stand for 5 minutes to dissolve.
• Stir the egg and butter into the yeast mixture, then stir in the salt, nutmeg, and 2 cups of the flour. Mix until everything is well blended. Mix in remaining flour, 1/2 cup at a time until the dough pulls away from the side of the bowl. Turn out onto a floured surface, and knead for 10 minutes (no cheating!). Place dough into a greased bowl, and let rise until doubled in size.
• Divide the dough into 8 balls, and let rest for another 20 minutes. Roll each ball out to 8 to 10 inches in diameter.
• Heat a cast-iron skillet over medium-high heat. Fry each of the pieces of bread fro 30 to 60 seconds on each side, or until light to medium brown spots appear. Keep covered with a damp cloth, or store in a plastic bag until serving.

PAN BREAD

Steps:

• 1. Use a large mixing bowl for this recipe. Mix all the dry ingredients together. I do like to add the mushroom, olives, etc that i marked optional, it is up to you however, rather you do or not. I do as I enjoy a lot of flavor.
• 2. I use a large cast iron skillet and spray pam it on a medium high stove. Pour the mixture in the skillet after mixing it thoroughly.
• 3. You may need to pour slowly more oil around the pan as it is cooking. Turn stove down to medium low and cover. About 15 minutes later, turn the bread over in the skillet and cover pan again. Let it cook until the center is completly cooked through.
• 4. This can be served with various soups, and as side dish with main dishes. I like it byself as the main dish, adding butter, mustard and at times sautekraut...and the flavored leftover BEANS!!!! Can pour the beans over the bread and eat it that way too.