Hardtack Recipe By Food Storage Moms

HARDTACK

Hardtack image

This is a VERY hard and long-keeping bread perfect as an side to hearty soups, chowders, and stews. Historically, it was part of soldiers' rations. Currently, it is an ideal way to include carbohydrates on hikes or camping.

Provided by Molly53

Categories Breads

Time 45m

Yield 12 serving(s)

Number Of Ingredients 5

Ingredients

1 1/2 cups milk
4 cups flour
4 tablespoons butter, softened
3 teaspoons brown sugar
1 1/2 teaspoons salt

Steps:

Preheat oven to 400F and lightly grease a baking sheet.
Mix the ingredients into a dough and roll out to a thickness of about 1/2 inch.
Cut into squares.
Prick the squares all over in an even pattern with a fork or knife.
Place them on a lightly greased baking pan and bake 20 to 30 minutes, until golden brown.

Nutrition Facts : Calories 209.5, Fat 5.4, SaturatedFat 3.2, Cholesterol 14.4, Sodium 334.2, Carbohydrate 34.3, Fiber 1.1, Sugar 1.2, Protein 5.3

SIMPLE HARDTACK

Simple Hardtack image

The other recipes on here have more ingredients this is a simple basic way to make it. Perfect survival food. I recall when I was younger them having some on a plate at Plymouth Plantation and they said that even though it was hundreds of years old it was still ok to eat. This recipe was found on Survival News Online. http://www.survivalnewsonline.com/index.php/2012/02/hardtack-a-great-survival-food-stock/

Provided by Sica6488

Categories Breads

Time 1h30m

Yield 12-15 biscuits, 12-15 serving(s)

Number Of Ingredients 3

Ingredients

4 -5 cups flour
2 cups water
3 teaspoons salt

Steps:

Mix the flour, water and salt together, and make sure the mixture is fairly dry.
Then roll it out to about 1/2 inch thickness, and shape it into a rectangle. Cut it into 3×3 inch squares, and poke holes in both sides.
Place on an un-greased cookie or baking sheet, and cook for 30 minutes per side at 375? (or 350? if you have a convection oven).
When it's done, you'll want to let it dry and harden for a few days, just out in the open. When it has the consistency of a brick, it's fully cured. Then simply store it in an airtight container or bucket. To prepare for eating, soak it in water or milk for about 15 minutes, and then fry in a buttered skillet. You can eat it with cheese, soup or just plain with a little salt added. Any way you do it, it's delicious!

Nutrition Facts : Calories 151.7, Fat 0.4, SaturatedFat 0.1, Sodium 583.4, Carbohydrate 31.8, Fiber 1.1, Sugar 0.1, Protein 4.3

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