Fresh Bread in 7 Minutes (Only 2 Ingredients!) - Forgotten Appalachian Method

🔗 Save $3,000 A Year the Mountain Way. Get the Full Manual 👉 https://www.arliecaudill.com A cup of self-rising flour and a little hot water. That is all it takes to put warm bread on your table for about a quarter. Folks call it seven minutes, and that is close. It is seven minutes of work, plus half an hour where the dough sits and you go do something else. My Mamaw called it skillet bread. She made it at the head of our holler in Letcher County, Kentucky, whenever the biscuit dough ran short. My wife Ruby still fries it in our kitchen most weeks. In this one I show you how we mix it, rest it, shape it, and fry it. I also show you Mamaw’s test for telling when the grease is ready, and why most folks turn this bread tough as a shingle. It is not loaf bread, and it is not health food. I will tell you that plainly. But it will keep you from throwing out half a sack of store bread every week. The whole of what my people taught me is set down in a book at arliecaudill.com. Tell me in the comments what your people called this bread. #SkilletBread #AppalachianCooking #FryBread #OldWaysOfLiving #FromScratchCooking #MountainKitchen #FrugalLiving