Dane's Skillet Semolina Quick Bread

My husband is a master of the Quick Bread.

No, he doesn't use a recipe...ever. Seldom does he ever tell me 'how he did it', so today, when he practically volunteered (!) I decided I'd better jot it down.

Dane's Skillet Semolina Quick Bread

Preheat oven to 425, (reduce to 375 for baking after putting bread in oven)

1 T. Flax-seed Meal

1 C. Milk (2%)

1/3 C. Vanilla Yogurt (lo-fat)

2 Eggs

1 t. Sea Salt

Chipotle Powder, Cinnamon, Cloves & Nutmeg (to taste)

1 C. Semolina Flour

1 C. Self-Rising Flour

While pre-heating cast-iron skillet on stove-top, beat together all ingredients EXCEPT self-rising flour.  Beat well, giving the gluten a chance to develop.  Dane used an egg-beater, the old fashioned hand crank type.  Let stand for 10 minutes.

While semolina mixture is 'standing', spoon some bacon grease into the skillet.  When it is nicely sizzling, pour off excess.

Fold Self-Rising Flour into the Semolina mixture lightly.  Pour into pre-heated, greased skillet and place skillet in oven.  Reduce oven temp to 375 and bake until golden brown and knife inserted in center comes out clean.  (more than 10 min, less than 30)

After removing from oven, Dane spread a little butter over top and sprinkled with Parmesan cheese.

Delicious, yes!  Not sweet and the spices come through in a very intoxicating way as the bread begins to cool... WOW!  If you like your quick bread sweet, I suppose you could add some sugar, but it is totally unnecessary.  A great Sunday Morning Breakfast; thanks sweetie (for the breakfast & for sharing...)!