We have cooked this bread in an iron skillet over a campfire and also on the electric range in our kitchen. Cowboy bread is a perfect accompaniment for chili, soup and stew. When cool we slit it open and stuff it with our favorite fixins' for a tasty sandwich. We have also served it for breakfast with butter and honey. Yummm!!
Cowboy Bread
Yield: 8 pieces of bread.
1/2 cup boiling water
3/4 cup cold milk
1 teaspoon white sugar
1 1/2 teaspoons active dry yeast
1 egg, beaten
2 tablespoons butter, melted and cooled
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
4 cups all-purpose flour
1. In a large bowl, stir together the water, milk, and sugar. Sprinkle the yeast over the top, and let stand for 5 minutes to dissolve.
2. Stir the egg and butter into the yeast mixture, then stir in the salt, nutmeg, and 2 cups of the flour. Mix until everything is well blended. Mix in remaining flour, 1/2 cup at a time until the dough pulls away from the side of the bowl. Turn out onto a floured surface, and knead for 10 minutes (no cheating!). Place dough into a greased bowl, and let rise until doubled in size.
3. Divide the dough into 8 balls, and let rest for another 20 minutes. Roll each ball out to 8 to 10 inches in diameter.
4. Heat a cast-iron skillet over medium-high heat. Fry each of the pieces of bread fro 30 to 60 seconds on each side, or until light to medium brown spots appear. Keep covered with a damp cloth, or store in a plastic bag until serving
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