"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Rapid City Cowboy Bread Recipe

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This recipe for Rapid City Cowboy Bread, by , is from Our Family Recipes Made From Love and Memories Around the Kitchen Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mom

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 cups flour
2 1/2 cups brown sugar, firmly packed
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. baking soda
1/2 tsp. salt
6 tbsp. butter, chilled and cut into 1/2-inch pieces
1 cup buttermilk
2 eggs, lightly beaten

Topping:
1/4 cup brown sugar, firmly packed
2 tbsp. butter, chilled and cut into 1/2-inch pieces

Directions:
Directions:
In a large bowl, mix flour, sugar, cinnamon, nutmeg, baking soda and salt. Add the butter and mix until it resembles large crumbs. Remove 1/2 cup of flour mixture; set aside. Whisk buttermilk and eggs into flour mixture. Pour into a greased and floured 9x13-inch pan; set aside. Topping: In a small bowl, add sugar, butter and 1/2 cup reserved flour mixture: mix until it resembles wet sand. Sprinkle on top of dough. Bake in a preheated 375 oven for 25 to 30 minutes or until inserted toothpick comes out clean. Let bread cool for at least 30 minutes until cutting into 2-inch squares.

Personal Notes:
Personal Notes:
Mom's friend worked at Steven's High School in Rapid City during the 1960's. She served this bread alongside a bowl of chili every other week for the student's lunch. They loved it and would wait in anticipation for "chili day". The truth is, this tasty bread is more like coffee cake than bread...so it is no wonder the kids couldn't get enough of it!

 

 

 

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