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Practical Baker
Cowgirl Bread
From "Cowgirl's Country Life Blog"
Wednesday, December 7, 2011 • Posted December 7, 2011

This is another quick and easy bread recipe that’s worth giving a try. I’ve made it about 3 times, and have experimented with several different aspects of the recipe. As I always do, I remain “true” to the original recipe on the first pass. Then, based upon what I learn from it, I will begin playing games with the original to see if I can produce a better product. And by “better,” I mean more attractive to our palettes. My first experiment with this particular recipe was to substitute the teaspoon of salt with a teaspoon of bacon flavored salt. The result was a loaf that tasted a little bit like bacon, but was not salty enough for our tastes. It appears that the bacon flavored salt has less sodium chloride in it than regular sea salt. In the second experiment, I extended the initial dough rising time from an hour to over night. Other than the crumb being a bit lighter, I saw no benefit to the extra rise time. So, if you try this one, go with the original recipe and enjoy!


1 package dry yeast

1 ¼ cups warm water

1 teaspoon sugar

1 teaspoon salt

2 tablespoons vegetable oil

2 ½ to 2 ¾ cups all purpose flour

Bacon drippings for coating the top of the bread (optional)

Onion bits for coating the top of the bread (optional)

Preparation:Add yeast and sugar to warm water and mix well

Add vegetable oil and salt, mix well

Stir in flour until dough begins to separate from sides of mixing bowl

Turn dough out onto a well floured work surface and knead for 5 minutes

Cover dough and let rise for 1 hour

Roll dough into a ball, place in an iron skillet; brush with bacon drippings and sprinkle onion bits over the top

Cover and let rise another hour

Preheat oven to 325 degrees, and when ready, place skillet and dough ball into the oven and bake for 30-35 minutes

After baking, turn loaf out onto a wire rack for cooling

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