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I love having the time to bake at my cabin. My only complaint is that I never have what I need or the right sized pan to bake it in. Over the years I have found the secret to successfully baking breads is keeping it simple. I stay away from complicated yeast breads or breads with lots of ingredients. My baking at the cabin has been an evolutionary process. I started with a camp stove burner with a box on top of it. I mastered biscuits from a can and quiche using foil pie pans because that’s the only thing that would fit. I moved up to a fifty- seven year old propane stove that only knew two settings- blazing hot and off. With the advent of electric service available on our road, I am baking in a high efficiency electric model. Along the way, I developed a repertoire of sturdy quick breads that I can make in a flash, no yeast or kneading involved and deliver big on flavor with few ingredients.
For making quick breads on the fly I always recommend stocking the pantry with double duty in mind. Self rising flour can be used for muffins, pancakes and popovers. Corn meal can double as fish fry coating and griddle cakes and Graham crackers can be used in coffee cakes as well as those much loved Smores.
Quick and Easy Cabin Beer Bread
Use a flavorful beer like a lager or pilsner for best results with this simple, flavorful bread. Serve with dinner warm right out of the oven or the next morning as toast.
Ingredients:
3 cups self-rising flour
3 tablespoons granulated sugar
1 teaspoon table salt
1 Twelve ounce (1 ½ cups) can or bottle beer
Instructions:
1. Preheat oven to 375 degrees F. In a large bowl, mix together the sugar, flour and salt.
2. Add beer and continue to mix. Stir just to combine. Batter will be sticky. Do not over mix. Pour into a 9 x 5 inch greased loaf pan or 10 inch greased black iron skillet.
3. Let batter sit on counter 30 minutes before baking. The batter will rise some while standing at room temperature and will yield a lighter loaf.
4. Bake for 45 minutes. Top will be crunchy and brown.
5. Yields one loaf or 12 servings
Cinnamon Scone Wedges
Cinnamon chips are similar to chocolate chips and can be found in the baking section of your local grocery store.
Ingredients:
3 cups self-rising flour
1 teaspoon baking soda
1/8 teaspoon table salt
1 tablespoon granulated sugar
6 tablespoons chilled butter
1 cup cinnamon chips or currants
1 cup plus 4 tablespoons milk or buttermilk
1. Preheat oven to 400 degrees F.
2. Mix flour, baking powder and salt. Add sugar. Cut in butter with a fork and continue to blend butter into flour until it resembles a course corn-meal mixture.
3. Add milk and mix with a spoon, then form a ball with your hands. Place the ball on a lightly floured surface and pat into a circle approximately an 8-9 inches wide and 1 ½ inches thick.
4. Cut the circle into eight wedges and place them separately on a cookie sheet. Brush tops with remaining milk. Let stand on cookie sheet on the counter for 20 minutes before baking.
5. Bake for 17-20 minutes until golden brown. Check by inserting a toothpick into scone, it’s done when toothpick comes out clean.
6. Yields 8 scones.
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