Looking for an iron skillet bread recipe... not sure what it's called?

Question

My grandma (she's 92) used to make bread that she always only referred to as 'pone bread'. Flour is used (not cornmeal). The recipe is really simple, I'm sure. I just can't find one because I'm not quite sure what it's called. Every recipe I've found uses cornmeal, and only flour was used, not cornmeal. I'm pretty sure the recipe contains:

oil

egg (possibly)

milk (possibly)

I'm not sure, but I know it only contains simple ingredients like those. Anybody know what this bread is called and have any links to any recipes? Thanks so much.

Answer 1

it's known as cornbread down south ...

4 c. flour

3 tsp. baking powder

1 tsp. salt

1/2 c. sugar

2 eggs

4 tsp. brown sugar

1 tsp. baking soda

1/3 c. oil

1 c. water

1 c. buttermilk

Sift together all dry ingredients. Add oil, eggs, water and buttermilk. Mix well. Pour into greased pan or skillet. Bake at 400°F until done.

Answer 2

ok here you go I used the word Pone like you instructed and I found a whole host of links I really hope that one of these is what you are after

Best wishes making grammies bread. I know once you find the recipe it will bring back many fond memories,

best wishes

Janice

Answer 3

Pone Bread (Irish Soda Bread)

3 cups flour

3 tsp. brown sugar (white sugar or Splenda may be used if desired)

3 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. coarse salt (use regular table salt if you don't have coarse salt on hand)

1 to 1 1/2 cups buttermilk

1 cup raisins (optional, but recommended)

Directions

Preheat oven to 350 degrees.

Spread butter in a cast iron skillet.

Measure all of the dry ingredients into a good sized bowl; stir together very well with a fork.

If you are going to use raisins, mix them in at this point (after mixing the dry ingredients well).

Gradually add one cup of buttermilk, stirring only until mixed.

If the dough is crumbly, continue adding more buttermilk until the dough is sticking together into a nice ball.

Now, it is very important with this kind of bread that you not overmix the dough, otherwise it will become tough after it has baked. Just mix it until the dry ingredients are all moistened, and the dough is holding together in a ball.

You will not be kneading this dough, what you will do instead is pick up the bowl and let the dough ball plop out into your hand. Grab a bit of flour with the other hand and gently pat it on the dough and just sort of lightly toss the dough around in your hands to loosely form it into a ball, grabbing a bit of flour and patting it on as you go to reduce stickiness on the outside.

When the dough has formed into a nice ball and is not sticky on the outside, put it down gently on your cookie sheet.

Gently pat the dough a bit so that it forms a mound about six inches in diamter on the cookie sheet -- higher in the middle than on the sides but not sitting there like a ball; just a sloping mound.

Sprinkle a bit of extra flour around on the top, mostly just to make it look nice after it has baked.

Bake for 45 minutes in your preheated oven, or until the pone has nicely browned.

As an alternative, you could leave out the raisins and put in one cup of grated cheddar cheese. Or, you might want to season it with rosemary or something like that.

Answer 4

We natives make fry bread.

1 1/2 C. Flour

3 tbs Baking powder

1 Tbp salt

1tsp sugar

1cup milk (about) soft dough patties

mix well let set 15 min. for baking powder to react

heat oil in skillet and place pattie in brown  turn brown other side

this can be deep fried as well. serve with soup,

butter, honey or cinamon sugar for elephant ear taste

Answer 5

Are you POSITIVE it didn't contain cornmeal?  A "pone" is a round of cornbread, baked in a cast iron skillet.  If you bake it in another dish, it is not a pone.  ESPECIALLY if she lived in the country, ESP. the South.

----

Anyway, I do have a non-cornmeal recipe that calls for it to be made in a cast iron skillet.  Bake up a batch and let you grandmother taste it, and get her feedback.

No-Knead Bread

Yield: one 1½ lb loaf

3 cups bread flour (can use up to ½ cup whole wheat flour in place of an equivalent amount of white flour)

1/4 tsp instant yeast

3/4 Tbsp kosher salt

1½ cups warm water

Covered pot (five-quart or larger cast iron, Pyrex, ceramic, enamel…something that can go into a 450F oven.)

1. Mix dough:  The night before, combine all ingredients in a big bowl with a wooden spoon until the dough just comes together. It will be a shaggy, doughy mess. Cover with plastic wrap and let sit 12-20 hours on countertop.

2. Shape & preheat:  The dough will now be wet, sticky and bubbly.  With a wet spatula, dump the dough on a floured surface.  Fold ends of dough over a few times with the spatula and nudge it into a ball shape. You can use your hands if you like, just keep your hands wet so that the dough does not stick. Generously dust a cotton towel (not terrycloth) with flour.  Set dough seam side down on top of towel. Fold towel over the dough.  Let it nap for 2 hours.  When you’ve got about a half hour left, slip your covered pot into the oven and preheat to 450F.

3. Bake:  Your dough should have doubled in size. Remove pot from oven.  Holding towel, dump wobbly dough into pot.  Doesn’t matter which way it lands. Shake to even dough out. Cover. Bake 30 minutes.  Uncover, bake another 15-20 minutes or until the crust is beautifully golden and middle of loaf is 210ºF.  Remove and let cool on wired rack.  If not eating right away, you can re-crisp crust in 350ºF oven for 10 minutes. Best way to eat it? Smear a warm slice with some good, soft butter.

Answer 6

is this it?

PONE BREAD

2 c. cornmeal

4 c. cold water

Salt to taste

1/2 c. flour

2 eggs

1/2 c. milk

1/2 c. sugar

Little butter (1 tsp.)

Mix together cornmeal, cold water, and salt. Cook them on stove in large saucepan until thick. Mix in rest of ingredients (mix in morning and let set until you want to cook for supper). Cook in slow oven (375 degrees) for 1 1/2 hours in cast iron skillet (10 inch).