My great grandmother relied on this simple 3 ingredient bake when the pantry was bare.

This old-fashioned loaf was meant to bend with whatever was on hand. If you’re still keeping to three ingredients, you can swap part of the milk with water or reconstituted powdered milk, as many farm kitchens did; just keep the total liquid about the same. You can also use chunky peanut butter if that’s what you have—expect a slightly crumblier slice with little bits of peanut throughout.

For a heartier, more rustic loaf, replace up to 1 cup of the all-purpose flour with whole wheat flour, though you may need a splash more milk to keep the batter workable. If your pantry isn’t quite as bare, a pinch of salt can deepen the flavor, and a spoonful of sugar or drizzle of honey will soften the loaf’s plainness without changing its character.

This bread also toasts nicely in a skillet the next day: warm a slice in a dry pan until the edges brown and the surface glistens again, then eat it plain or with a smear of whatever you’ve got—jam, butter, or even another thin layer of peanut butter for a double-peanut treat.