NEVER Buy Bread AGAIN! Try This Appalachian Bread Trick (No Kneading)

🔗 Grandma never wrote hers down, so my wife finally did. All 118 plus much more. Get em before they're gone: https://cecilrowe.com Cecil Rowe has baked bread the old mountain way for better than eighty years up in Letcher County, Kentucky, and in this one he finally gives up the whole of it — thirty-five Appalachian breads and bread tricks counted down from thirty-five to one. He starts at the black cast-iron skillet — screaming-hot cornbread, big craggy cat-head biscuits, the one iron rule of a buttermilk biscuit — and works clear through the whole mountain bread table: reviving a rock-hard loaf, keeping bread fresh with no plastic, everlasting homemade yeast, a sourdough starter kept alive a lifetime, spoon bread and hoe cakes and johnny cakes, a whole loaf made of beans and ground flax, gritted green-corn bread, ash cakes, beaten biscuits, Cherokee bean bread and chestnut bread. It all comes down to the two he saved for the end — the loaf he sets overnight and bakes under a clamped iron lid, held back to number two, and the one at the very end he'd not even call a trick: the milk toast his mama carried to him when he was small and sick, and that he carried back to her at the end of her life. In this one, Cecil covers: • The black cast-iron skillet — screaming-hot cornbread, big craggy cat-head biscuits, and the one iron rule of a buttermilk biscuit • Wasting nothing — bringing a rock-hard loaf back to life, keeping bread fresh without a lick of plastic, and the potato water most folks pour down the drain • The old risings — everlasting homemade yeast, a sourdough starter kept alive a lifetime, clabber and soda, and setting the sponge overnight • The breads born of scarcity — a whole loaf made of beans and ground flax, gritted green-corn bread, ash cakes, and Cherokee bean and chestnut bread • The covered-pot loaf he held back to number two — a wet dough set overnight and baked under a clamped iron lid for a crackly bakery crust, and never kneaded once • And number one, the one he'd not even call a trick — milk toast, the bread you carried to somebody you loved Who taught you to bake — a mama, a maw-maw, some neighbor up the branch? Tell Cecil down in the comments, and tell him what your people called their bread where you come from. CHAPTERS 0:00 The Loaf That Cost a Quarter 1:58 Skillet Cornbread in a Screaming-Hot Pan 2:55 Cat-Head Biscuits 3:45 The Buttermilk Biscuit's One Iron Rule 4:32 Bringing a Stale Loaf Back to Life 5:22 Keeping Bread Fresh Without Plastic 6:16 A Whole Loaf From Three Things 7:08 Bread Pudding and the Thrift Behind It 7:57 Potato Bread and the Water Most Folks Throw Out 8:40 A Sourdough Starter Kept for a Lifetime 9:37 Sorghum Sweet Cornbread 10:27 Crackling Cornbread from Hog-Killing Day 11:13 Everlasting Yeast You Make Yourself 12:02 Setting the Sponge Overnight 12:53 Sweet Potato Biscuits 13:39 Leaf Lard Biscuits 14:23 Why a Mountain Biscuit Beats a Northern One 15:19 Clabber and Soda 16:11 A Whole Loaf Made of Beans 17:16 A Crackly Bakery Crust With No Gadget 18:08 The Hoe Cake, Cooked on a Hoe Blade 19:02 The Johnny Cake — Really "Journey Cake" 19:50 Spoon Bread You Eat With a Spoon 20:43 Light Bread and What the Old Word Meant 21:33 Cutting a Cross in the Top of the Loaf 22:23 Finding the Warm to Make Dough Rise 23:09 The Wooden Dough Bowl and the Well 23:57 Persimmon Bread, and Waiting for the Frost 24:43 Gritted Bread from Late-Summer Corn 25:34 The Ash Cake, the Plainest Bread There Is 26:23 Beaten Biscuits and the Labor of Love in Them 27:18 Cherokee Bean Bread 28:09 Chestnut Bread and the Grief It Carries 29:05 Salt-Rising Bread 30:04 At Last, the Loaf Out of the Pot 31:06 Number One, Plainer Than It Sounds 32:23 Come Sit With Me a Spell