Breads & Rolls
Breads
| 4 cups flour | 1 tsp. salt | |
| 2 tbsp. baking powder | 1/2 cup shortening | |
| 1-1/2 cup milk or water |
Combine dry ingredients. Work in shortening and add milk gradually. Knead and pinch off desired amount and place in greased 12" or 14" camp Dutch oven and bake 15-20 minutes at 325º F.
| 2 cups self-rising cornmeal | 1 egg | |
| 2 cups buttermilk | 1/4 cup shortening |
Melt shortening in 10" camp Dutch oven or combo cooker and add melted shortening to other mixed ingredients and pour back into oven. Bake for about 15 minutes, or until golden brown.
| 1 cup Carnation Nonfat Dry Milk (Powder | 3 cups water | |
| 2 tablespoons sugar | 1 tablespoon salt | |
| 2 1/2 lbs. or 8 cups flour (No Yeast) | 1/4 cup shortening (Crisco) |
1. Mix 1 cup of Dry Milk with 3 cups of water. This makes 3 cups of Milk
2. Pour Milk into large mixing bowl.
3. Add 2 tablespoons sugar, 1 tablespoon salt, 2 1/2 lbs. Flour and 1/4 cup shortening.
4. Mix ingredients with hands, kneading dough thoroughly.
5. Roll out dough to 3/4 inch thickness on a Floured Board.
6. Cut Dough into 3 inch squares. (Pizza cutter works well for this step.)
7. Use spatula to place squares on a cookie sheet.
8. Press a pattern of deep 3/8th inch circles in to each square. So-that it looks like a cracker. A 3/8th inch dowel or the cap to a Bic Pen works well for this.
9. Bake at 400 degrees for 25 - 30 minutes until slightly brown.
10. After Hardtack cools, brush the flour off the Biscuits.
You should have about 25 to 30 Hardtack Biscuits similar to those eaten by Soldiers during the American Civil War. Store Hardtack in a dry area. Do not put in plastic bags as this will cause them to mold. If stored properly, Hardtack will keep indefinitely. The longer you store it, however, the better it fits its name Hardtack!
Rolls