‘Hard-times classic’: Just 4 ingredients. This came from lean years, but people still beg me to make it

Because this bread is so bare-bones, small changes make a big impact. For a slightly richer, biscuit-like version, replace a few tablespoons of the milk with an egg and reduce the milk accordingly; the texture will be more tender and cakey. If you want a heartier, more rustic loaf, swap up to half of the all-purpose flour with whole wheat flour, and be prepared to add a splash more milk since whole wheat absorbs more liquid. A pinch of salt (about 1/2 teaspoon) wasn’t always used in the leanest Depression-era versions, but adding it will noticeably improve the flavor. You can also stir in a tablespoon of sugar or honey for a lightly sweet bread that pairs nicely with butter and jam. If you’re using bacon grease or schmaltz as the fat, you’ll get a deeper savory note that’s perfect with beans or greens. For a crispier crust, preheat the skillet in the oven until very hot, then add the fat and dough quickly. And if you don’t have a cast-iron skillet, a heavy oven-safe pan will work; just watch the heat and adjust the cooking time so the bottom doesn’t scorch.