Pan bread

Yield: 1 Servings

Measure Ingredient
1 cup Whole wheat flour (as freshly milled as practical)
¼ teaspoon Salt
1 tablespoon Vital wheat gluten
1 teaspoon Dry active yeast (I like Red Star)
\N \N Enough warm water to make a dough

This recipe has got to be older than the hills, so old that I didn't even try to look it up in a cookbook. It was almost an instinct rather than a recipe. I claim no originality whatsoever. I'd never seen it done but knew what I wanted and it turned out so good I had to share it with our FF family.

What to do with what you've got: Just toss everything into a bowl, mix with hands or a wooden spoon until the flour turns to a nice workable dough.

Generously dust bread board with whole wheat flour and knead for a few minutes, adding flour as you go.

When it "feels right," (2 or 3 minutes of swift kneading ought to do the trick) roll dough into ball and place inverted bowl over the dough for as long as it takes to bring one or two Teflon pans to medium heat.

Roll out dough as thinly as you can get away with. If it sticks, just dust more flour and keep on. This is supposed to be fun! Cut into irregular pieces and place in UNGREASED pan(s).

Cook long enough so that bubbles appear, then flip over and continue cooking until brown spots appear on bottom.

Empty pan(s) and start another batch immediately.

You'll be so busy you won't notice that 20 or so relaxing minutes have gone by and you'll have something different for beans or rice or just about anything else you'd do with bread.

Easy, fun to do, and leaves your kitchen smelling like you've just had the toaster on.

Notice that no sweetener is used in this. So no fat added and no sweetener, either.

Posted to fatfree digest V97 #029 by "Beverly Kurtin" <bevku@...> on Mar 17, 1997

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