Skillet Bread

Source: Chicago Tribune - many years ago

Skillet bread has a place in history. Cooks who crossed the country in a Conestoga wagon knew how to prepare it whenever they could pull out their fry pans.

2 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons salt
1 1/4 cups milk
2 tablespoons butter

In a large bowl, mix flour, baking powder and salt. Add milk and stir with a wooden spoon (very important for authenticity) until mixture is spongy.

Heat butter in a 10-inch skillet (cast iron is authentic). Keep heat low and do not brown. Be sure butter is evenly spread in pan.

Add batter and cook 15 minutes or until bottom side is golden brown. Use a large spatula to lift and turn. Cook 15 minutes more.

Serve on a round platter spread with butter and jelly.

Serves 4 to 6.