2005
Hard Tack
|
2005
Hard Tack
|
|
 | 5 Cups Flour (unbleached) |
| 1 Tablespoon Baking Powder |
| 1 Tablespoon Salt |
| 1-1 1/4 cups Water |
| Preheated Oven to 450 |
In a bowl, combine the ingredients to form a stiff, but not dry dough. The dough should be pliable, but not stick a lot to your hands.
Take this mound of dough, and flatten it out onto a greased cookie sheet (the ones with a small lip around the edge...like a real shallow pan...), and roll the dough into a flat sheet aprox.. 1/2 inch thick.
Using a bread knife, divide the dough into 3x3 squares. taking a 10-penny nail, put a 3x3 matrix of holes into the surface of the dough, all the way thru, at even intervals (Village tinsmithing works sells a cutter that does all of this...works great!).
Bake in the oven for aprox. 20 Min., till lightly browned. Take out and let cool.
Do this the day before your go on the field, and your will have enough tack to fill your haversack. It will be somewhat soft on Saturday morning, but, by Sunday, you should soak it in your coffee before eating, else you will have a hard time chewing.
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Probably
the one, first, and most requested recipes on the net, in the discussion groups,
or anywhere ACW enthusiasts get together, is for hardtack (also known as 'tack, iron plate
biscuits, army bread, and other colorful names). OK, out of the 1862 US Army
book of receipts, is one that is guaranteed to keep your dentist happy with
bridge and upper plate work, and not satisfy your culinary hunger. But these
actually work and stay fresh for eons.