SQUAW BREAD
Make and share this Squaw Bread recipe from Food.com.
Provided by Dienia B.
Categories Yeast Breads
Time 3h35m
Yield 4 loaves
Number Of Ingredients 15
Steps:
- In blender, put 2 cups water, oil, honey, brown sugar and raisins.
- Liquefy that puppy.
- Proof yeast with 1/4 cup water and 1 tablespoon honey.
- Combine 1 cup flour, 2 cups whole wheat, 1 cup rye, milk and salt.
- Add liquid mixture and yeast mixture.
- Beat for 2 minutes.
- Gradually add rest of flour till it pulls away from sides of bowl.
- Turn out onto floured board and knead until smooth and elastic.
- Add flour as needed.
- Grease large bowl and put dough inches.
- Let rise until doubled, about 1 1/2 hours.
- Punch down dough; divide in 4 pieces.
- Cover and let rest 10 minutes.
- Sprinkle 2 baking sheets with cornmeal.
- Shape the 4 pieces into loafs; cover and let rise until doubled, 60 minutes.
- Preheat oven to 375°.
- Bake for 35 minutes or crust is browned.
- Brush with butter.
NATIVE AMERICAN BREAD
Steps:
- Begin by making an open fire oven with coals.
- In a small bowl, dissolve the yeast in the warm water and let stand for 5 minutes. In a separate large bowl, mix together the flour, salt, and lard. Knead thoroughly, and then add the yeast mixture and continue to knead until it has reached a dough consistency.
- Cover dough with a clean kitchen towel and set in a warm dark place to let rise for 45 minutes.
- Divide dough in half and knead again to remove any air pockets. Place each half in a separate aluminum pan and press the dough down.
- Push the coals and ashes of the fire to one side, but do not put fire out. Place the aluminum pans on the clean ground of the open fire oven, and bake for 45 minutes.
- Slice and serve with butter.
NATIVE AMERICAN FRY BREAD
Very easy recipe for fried bread used to make Indian Tacos. OR you can eat them with butter, or add honey or jelly! You can also slice in half and use as hamburger buns. Many possibilities. Sometimes I use garlic salt and eat them with spaghetti. They make great dippers for chili too! To make the indian tacos you just put your favorite taco ingredients on top and enjoy!
Provided by Dissie
Categories Breads
Time 35m
Yield 6 breads, 6 serving(s)
Number Of Ingredients 5
Steps:
- Mix ingredients together with a fork in a medium bowl. (will be sticky).
- Liberally grease your hands with vegetable oil and shape dough into a ball. Leave dough in bowl and cover with a towel and set in warm place for atleast 20 minutes, but leaving longer makes the bread fluffier.
- When you are ready to make the bread, heat vegetable oil, atleast 1 inch deep or deeper in a frying pan or electric skillet. (around 375 degrees) Test a small ball of dough in grease, it should float in grease, not sit on the bottom, if it doesn't immediately float, oil is not hot enough.
- When oil is ready, grab a ball of dough a little bigger than a golf ball and stretch out in your greased hands until dough is flattened out about the size of a large cookie. Poke a small hole in the center of the dough with your fingers, and carefully lay in the hot oil.
- Let dough brown to a golden brown before turning over and frying other side.
- Drain on paper towels and serve immediately.
Nutrition Facts : Calories 152.8, Fat 0.4, SaturatedFat 0.1, Sodium 183.6, Carbohydrate 32.4, Fiber 1.1, Sugar 0.1, Protein 4.3
SQUAW BREAD
Make and share this Squaw Bread recipe from Food.com.
Provided by BecR2400
Categories Yeast Breads
Time 2h
Yield 4 loaves, 32 serving(s)
Number Of Ingredients 12
Steps:
- Dissolve yeast in warm water. Pour boiling water over cornmeal and oatmeal; let stand until cool.
- Add honey, butter and salt to yeast mixture. Stir in bran, then whole wheat flour.
- Add cooled cereal mixture, then add unbleached flour a cup at a time until mixture is stiff enough to knead.
- Knead 10 to 20 minutes. Let rise 2 hours, then punch out air and shape into four loaves; place loaves onto two lightly greased and floured cookie sheets.
- Let rise 1 hour, then bake at 350 degrees for 45 minutes. When done, loaves should sound hollow when tapped. Be careful not to underbake the moist, heavy loaf.
- NOTE: Time does not include 3 hour rise time.
- Makes 4 loaves.
NATIVE AMERICAN FRY BREAD
It's been a favorite of mine since I was little that my grandma made every year for Christmas.
Provided by Nikki
Categories Bread Yeast Bread Recipes
Time 44m
Yield 12
Number Of Ingredients 7
Steps:
- Mix flour, sugar, baking powder, and salt together in a large bowl. Make a well in the center of the mixture.
- Dissolve yeast in the warm water in a small bowl. Pour into the middle of the flour mixture. Mix together lightly and rapidly until dough is moist and soft. Allow dough to rise slightly, 15 to 20 minutes.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Pinch off a 2-inch piece of dough with well-floured fingers. Stretch it into a round 5 to 6 inches in diameter, working in more flour if needed.
- Deep-fry dough until golden brown, about 2 minutes per side. Drain on paper towels. Repeat with remaining dough.
Nutrition Facts : Calories 307.1 calories, Carbohydrate 51.5 g, Fat 8 g, Fiber 1.8 g, Protein 6.7 g, SaturatedFat 1 g, Sodium 476.3 mg, Sugar 3.3 g
INDIAN SQAW BREAD
I made this for my children when they wanted donuts for breakfast and I didn't want to get out just as my Mother did for me growing up. It's inexpensive and quick to make. My friends and I now enjoy them with our morning coffee get togethers. The biscuits puff up to just the right bite size.
Provided by Country Cook in Okl
Categories Quick Breads
Time 20m
Yield 1 10 biscuits per can, 40 serving(s)
Number Of Ingredients 3
Steps:
- Mix melted butter and honey to your taste in a small bowl.
- Cut each biscuit into quarters and deep fry to a golden tan.
- Roll fried biscuit in honey and butter mixture and put on a plate to drain. The drippings on the plate are great for dipping when you just can't get enough.
- These are better when hot but still YUMMMM after they cool.
Nutrition Facts : Calories 34, Fat 2.2, SaturatedFat 1, Cholesterol 3, Sodium 91.1, Carbohydrate 3.3, Fiber 0.1, Sugar 0.6, Protein 0.5
SQUAW HONEY-RYE BREAD
This bread was the house bread at a restaurant called The Captain's Table in Daytona Beach, Fl. I fell in love with it but couldn't talk the chef into giving me the recipe, so I went home and started looking for one like it. This recipe is one I found in a BM cookbook and adapted it to manual directions. I played with the original recipe to make it soft and spongy like grocery store bread and this is how I make it now. It's slightly sweet like a breakfast bread. Read more: http://www.food.com/bb/viewtopic.zsp?p=5469985#5469985#ixzz1PscMIRri
Provided by DAR Lady
Categories Yeast Breads
Time P1DT12h30m
Yield 2 loaves, 16 serving(s)
Number Of Ingredients 14
Steps:
- Mix raisins with 1/2 cup of the water and let sit overnight to plump (then puree` if desired).
- Add the honey, brown sugar, caramel coloring and oil to raisins.
- Proof the yeast in 1/4 cup warm (100^ - 110^) water mixed with1 teaspoon of sugar for 10 minutes.
- Mix the flours, wheat gluten, dry milk and salt together. Mix in the rest of the water and the raisin mixture, and knead using the dough hook of mixer to incorporate all ingredients. Pour dough into a greased bowl and let rise till doubled.
- Put dough back in mixer and knead with dough hook for about 7 minutes, adding more flour to coax dough to leave the sides of the bowl and cling to the hook.
- Shape into two loaves and put in two 8 X 5 X 4 greased loaf pans. Let rise again to double and bake for 30 minutes at 350^ or until lightly browned. Bread will sound hollow when tapped. Remove from pans and cool well before slicing.
Nutrition Facts : Calories 181.5, Fat 5, SaturatedFat 0.8, Cholesterol 0.4, Sodium 157.7, Carbohydrate 30.9, Fiber 2.2, Sugar 7.9, Protein 4.2
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