"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Breakfast Bread Recipe

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This recipe for Breakfast Bread, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janet Eller
Added: Wednesday, March 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 c Flour (self rising)
1/2 c Buttermilk
1 tbl Oil

Directions:
Directions:
Coat cast iron skillet and heat in oven at 350. Mix flour and buttermilk until it becomes a sticky substance. If too thick, add more buttermilk. If too thin, add more flour. Pour batter into hot skillet, and spread oil evenly on top. Bake for approximately 15 mins until golden brown. Use a fork to test for readiness.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
15 Mins

 

 

 

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