Cowboy Bread

Recipe View In a large bowl, whisk together the boiling water, cold milk, and sugar. Sprinkle the active dry yeast over the top and let stand for 5 minutes, or until foamy, to activate. (5 minutes)

Recipe View Stir in the beaten egg and cooled, melted butter into the yeast mixture. Add the salt, nutmeg, and 2 cups of the flour. Mix until well combined. Gradually add the remaining flour, 1/2 cup at a time, mixing until the dough pulls away from the sides of the bowl and forms a shaggy mass. (5-10 minutes)

Recipe View Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, or until smooth and elastic. Place the dough in a lightly greased bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 60-90 minutes, or until doubled in size. (60-90 minutes)

Recipe View Punch down the risen dough to release the air. Divide the dough into 8 equal portions. Gently shape each portion into a smooth ball. Cover the dough balls with a towel and let them rest for 20 minutes. (20 minutes)

Recipe View Heat a cast-iron skillet or griddle over medium-high heat. While the skillet heats, roll each dough ball out to an 8-10 inch circle, about 1/4 inch thick.

Recipe View Carefully place one or two rounds of dough (depending on the size of your skillet) into the hot skillet. Fry for 30-60 seconds per side, or until golden brown spots appear and the bread is puffed up. (1-2 minutes per bread)

Recipe View Remove the fried bread from the skillet and immediately wrap in a clean, damp kitchen towel or place in a resealable plastic bag to keep warm and soft. Repeat with the remaining dough.