Guess what we had for dinner on Sunday?
Squirrel casserole and squirrel gravy. It was really good, too, but I didn't take pictures.
OK, back to the fried bread.
I mixed up:
approx. 3 cups of self rising flour ( like Granny Sue, I used Hudson Cream flour)
1 egg
milk
This will make 2 batches in the skillet.
Melt butter.
Mix up the batter to this consistency. I'm sorry, I'm like my grandma used to be, I don't measure the milk. It is a little thick, but pourable.
Here it is in the skillet, where I'm checking underneath for doneness. When you pour it into the skillet and spread it out, leave a little space around the edge of it. I guess you could make a bunch of little serving size ones. They would be easier to flip, kind of like flipping pancakes, but I've always did the larger ones.
Here's a picture of it after flipping. And yes, flipping it without tearing it up is the hardest part.
Two batches on the serving platter. Tear off a hunk and eat.
It's very good, I hope you like it. Have you ever made fried bread?
This is an old fashioned bread, my dad used to make it all the time when I was young. I think he used a mixture of flour and cornmeal with his. There were certain things my dad always cooked. He cooked salmon cakes, the big pots of pinto beans that lasted for days and fried bread. What did your dad cook?
