The Nutshell Eatery and Bakery

Granbury, Texas

Specialty Recipe

Trail Bread

Kay's great-grandmother, Katherine Myatt Brown, gave this recipe to her only daughter, Katherine Brown Damron. She called it her trail bread. When she was traveling by wagon to Oklahoma, she made this bread in an old cast iron skillet.
Kay is not sure exactly what kind of yeast is used, and her mother (Katherine Brown Damron's second daughter) never found out.

Ingredients

2 cups water

2 cups cornmeal

2 cups cold water

1 Tablespoon yeast

4 cups flour

1 teaspoon salt

Cook the cornmeal with 2 cups water until a thin mush. Add remaining ingredients and mix until mixture is not sticky to the touch. You may need to add more flour. Shape into a loaf and put in a greased pan to rise. Bake at 350 degrees for about 45 minutes.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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