Quote Originally Posted by mudmucker View Post
I don't buy bread I always make it because I don't like all the preservatives found in store bought bread. (No bakeries near me). But when I don't want to wait 2 hrs for new batch of artisan bread I use this. Here is a no-yeast quick bread recipe I use when I don't have a lot of time or I come home from work around 7 or 8 pm and want bread with my dinner. It's Navajo fry bread, except I NEVER fry it. I ALWAYS grill it even in the winter:

2 cups flour
2 Tablespoon powdered milk (just for a little flavor)
2 tsp baking powder
1 tsp salt
2 Tablespoon shortening (yeah, I know)
2/3 cup hot water

I actually mix this in a food processor for all of a minute, then pat it out into a log and cover it or use food wrap and rest it in the fridge for 30 minutes.

Then I pull off a piece and roll it out fairly thin to the size of a pie shell. I brush olive oil on both sides and then I grill the rolled out dough. It's actually quite tasty especially when it's grilled. If I have a little more time I'll sautee onions and garlic and add fresh thyme and basil and then put it on one side of the dough and flip the other side over it in half.
Thank you, thank you, thank you... I used to have a navajo flat bread recipe then I lost it. This looks lot like it except for the shortening. I remember the powdered milk, baking powder... but the shortening I don't remember??? The one I had, could be taken as a mix for mountaineering. Just add water bit of oil in the pan drop the dough in the pan and let it bake. And we would have hot bread at 12,000+ feet elevation. Didn't have to adjust for the thin air. I liked that bread it was yummy.

and Hi Lisa,

I guess I'm doing something wrong because it gets moldy after two days I wonder if it has to do with all that extra water in the dough and not allowing it to escape when I'm cooling it off on a cooling rack.

After you finish baking yours and comes straight out of the oven, what do you do??

If I try to bake my dough at 400+ F, the crust would get burnt black. I have a convection oven where the fan can not be turned off. I bake mine at 375 for about 10 minutes then drop the temp down to 325 then down to 275. Maybe I still have wayyy too much moisture in the bread.