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Twice-Baked Bread There are several definitions and methods that could be called twice baked bread. For simplicity it is a slice of sweet raised bread baked again until it is brown and hard and crisp. This would likely be similar to modern toast and would be easily carried. |
Hardtack 2 c Flour 1/2 tb Salt (optional) 1/2 tb Sugar (optional) 1/2 c Water Measure out the flour and have the water handy. Put the flour in a mixing bowl, and mix in the water a little at a time until you've got a dough. You may use more or less water - you mix until it's a dough, NOT until you put in all the water. Next roll your dough out, about 1/4 inch thick. Cut the dough into squares - BIGGER than modern saltine crackers. Use a fork to prick holes in the tops of the squares: three rows of four tine holes. Bake the squares on a baking sheet, at 350 degrees for the first 15 minutes, then turn the oven down to 250 and continue to bake another 30 minutes, then down to 200 and watch for another 30 minutes. Flip them with a spatula during this process. Bake until it's hard, and either still white or just begins to turn color. The next day, give your hardtack a second baking at a lower temperature, about 225 degrees for 30-45 minutes. this second baking finishes drying it out. Note: I am uncertain where the name hardtack for this type of cracker originated. It is traced back to the American Civil War or perhaps a hundred or so years earlier. However the method of making this food dates back probably to pre-history. Back to Trail Foods |
