HARDTACK
From the 1862 US Army book of recipes.
5 Cups Flour (unbleached)
1 Tablespoon Baking Powder
1 Tablespoon Salt
1-1 1/4 cups Water
Preheated Oven to 450
In a bowl, combine the ingredients to form a stiff, but not dry dough. The dough should be pliable, but not stick a lot to your hands. Take this mound of dough, and flatten it out onto a greased cookie sheet (the ones with a small lip around the edge...like a real shallow pan...), and roll the dough into a flat sheet aprox. 1/2 inch thick. Using a breadknife, divide the dough into 3x3 squares. taking a 10-penny nail, put a 3x3 matrix of holes into the surface of the dough, all the way thru, at even intervals. Bake in the oven for aprx 20 Min., till lightly browned. Take out and let cool.
For a tasty meal, soak your hardtack in water while you fry up your morning bacon, then fry up your hardtack in your bacon-grease.
From the 1862 US Army book of recipes.
5 Cups Flour (unbleached)
1 Tablespoon Baking Powder
1 Tablespoon Salt
1-1 1/4 cups Water
Preheated Oven to 450
In a bowl, combine the ingredients to form a stiff, but not dry dough. The dough should be pliable, but not stick a lot to your hands. Take this mound of dough, and flatten it out onto a greased cookie sheet (the ones with a small lip around the edge...like a real shallow pan...), and roll the dough into a flat sheet aprox. 1/2 inch thick. Using a breadknife, divide the dough into 3x3 squares. taking a 10-penny nail, put a 3x3 matrix of holes into the surface of the dough, all the way thru, at even intervals. Bake in the oven for aprx 20 Min., till lightly browned. Take out and let cool.
For a tasty meal, soak your hardtack in water while you fry up your morning bacon, then fry up your hardtack in your bacon-grease.