Sailor’s Skillet Bread



In an effort not to be a slacker I started my Simply Classic cooking today.  I chose the skillet bread (page 62) because I had leftover buttermilk and the bread did not require kneading or much work.  I made half a loaf and used a small skilled because I only had a cup of buttermilk.  Now I need to get the bread out of sight because I have already eaten a third of the loaf and am thinking of having another slice.  This is pretty darn good stuff and it takes less than an hour from start to finish.


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