Ozark Cowbutter Bread
I have a cookbook that was given to me early in my marriage called La Piñata. It is published by the Junior League of McAllen, TX and was first printed in 1976 but ours is the 1981 printing.
It was always a favorite cookbook of mine because of how clearly the recipes were laid out and the plastic spiral binding allowed it to lay flat on the kitchen counter. When we published our first cookbook in 1993, we took lots of ideas from this cookbook, such as leading with yield, time, and the equipment needed. We also used a similar plastic binding.
If you go to their website, the same group has a 45th anniversary edition that they must have published recently. I guess I wasn't the only person who liked it!
Here is one of our favorite recipes from that old cookbook.
Yield: 1 skillet bread
Time: 1 hour
8-inch cast iron skillet
350 degrees
Ingredients:
1 pkg yeast
½ cup warm water
½ cup butter
¼ cup brown sugar
¼ cup granulated sugar
2 eggs
½ tsp salt
½ cup warm milk
3 cup flour
Instructions:
Dissolve yeast in water. Cream together the butter brown sugar, and granulated sugar. Add eggs, and salt. Mix thoroughly. Add the milk and the yeast mixture. Stir in flour by hand, do not knead. Cover bowl and let dough rest for 15 minutes. Place dough into a greased 8-inch cast iron skillet. Pat smooth bake at 350 for 30 minutes, or until golden brown.