Tuesday, October 18, 2005

American Indian Bread

Here are two more American Indian recipes. The first one is like a scone and the second is like the fry bread I put into my blog before for the Navajo Tacos.

Shuswap Bannock
3 cups flour
1 tablespoons baking powder
1 ½ teaspoons salt
1 ½ cups water
1 cup blueberries(or other berries), optional

Mix all ingredients and spread batter on a greased pie plate. Bake at 425 degrees F for 20 minutes. Cut into wedges and serve.

Sweet Fry Bread
4 tablespoons honey
3 tablespoons oil
1 tablespoon salt
2 cups warm water
1 package dry yeast
3 cups flour
2 teaspoons baking powder
2 to 4 cups flour
Oil, for deep frying

Start this recipe 2 to 3 hour before you need it. Mix together the honey, oil and salt. Stir in the hot water and add yeast to this mixture. Allow yeast mixture to stand for ten minutes. In another bowl mix the first 3 cups of flour and the baking powder together; all yeast mixture to flour and stir well. Add more flour until dough forms. Place dough into a oiled bowl and turn dough to lightly coat it.

Cover with damp linen towel and let rise for 30 minutes. Punch down and dived into 16 balls. Place on a cookie sheet that has been lined with waxed paper. Cover with a damp towel and let rise for 15 minutes while you heat oil. Flatten ball until it is round and thin , poke a hole in the middle or each one and drop into heated oil. Fry for about a minute and a half on each side, until brown. Serve with honey or maple syrup or dust with sugar and cinnamon or powdered sugar.

http://www.nykitchen.com/ recipes/

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