Sunday, March 01, 2009
Native American Bread
America Indian Bread From The 1800's
eggs
sour milk or buttermilk
corn meal
butter
add a little soda for more modern d; ay rise if you want
1Step One Beat two Eggs very lightly, Mix alternately with them one pint of
Sour Milk or Buttermilk, and one pint of fine Corn Meal.
2Step Two Melt one tablespoonful of Butter, and add to the mixture.
3Step Three For more rise: Dissolve one teaspoon of Soda in a small portion
of the Milk and add to the other ingredients.
4Step Four Last of all, Beat hard and bake in a pan in a hot oven.
Another alternative to one loaf of bread is to make the mix
into patties and pan fry
American Indian Carrot Bread
1 pound carrots, peeled and grated
1 1/4 cups milk
1 1/4 cups unbleached flour
1 1/4 cups cornmeal
1 1/2 teaspoons baking powder
2 pcs eggs, beaten
2 tablespoons melted butter or lard
1/2 cup honey
1/2 cup dried blueberries, huckleberries or cranberries
Heat oven to 375 degrees F.
Place carrots in a saucepan; add milk, and bring to a boil. Reduce heat and
simmer for 5 minutes, stirring occasionally. Remove from heat and cool.
In mixing bowl, combine flour, cornmeal, baking powder, eggs, butter and
honey. Stir in dried berries, carrots, and liquid. Butter a
large loaf pan. Pour batter into pan and bake for 60 to 70 minutes, until a
wooden pick inserted in the center of bread comes out clean.
Azafran Bread abm
1 cup milk
1/8 teaspoon ground azafran
1 tablespoon butter, softened
2 pcs eggs
1/3 cup sugar
3 1/4 cups flour
1 teaspoon salt
1 package yeast
3/4 cup crandberries;dried
Add all ingredients, except crandberries, to the bread maker pan in the
order
listed (or as directed in your bread maker instructions). Set bread maker
to the regular setting and start. After the first 10 minutes of kneading
check the dough and make any necessary adjustments. Add the crandberries
when the beeper sounds to add additional ingredients. Bake in a375° oven
for 30 to 35 minutes
Notes: Burning Tree Native Grill
Burning Tree Panini
1 pc medium ripe avocado, peeled
1/2 teaspoon sugar
1/2 teaspoon garlic salt
1/2 teaspoon lemon juice
4 pcs fry bread
1/2 pound thinly sliced smoked buffalo ( use deli ham if you can not locate buffalo)
4 slices cheddar cheese
2 tablespoons butter
Cook frybread until done but not brown, drain well and set aside to cool.
In a small bowl, mash the avocado with sugar, garlic salt and lemon
juice. Spread over four cold frybread; layer with ham and cheese.
Fold over each frybread making a taco fold and press down with hand
Spread butter over both sides of frybread. Cook on an indoor grill
for 2 minutes on each side with a hambuger press on top
or until frybread is browned and cheese is melted.
Notes: Burning Tree Native Grill
Yield: servings: 4
Preparation Time: 20 mi
Cherokee Huckleberry Bread
2 c self-rising flour
1 c milk
1 pc egg
1 ts vanilla extract
1 c sugar
2 c berries (huckleberries or blueberries)
1 stick of butte
Cream eggs, butter and sugar together. Add flour, milk, and vanilla.
Sprinkle flour on berries to prevent them from going to the bottom. Add
berries to mixture. Put in baking pan and bake in over at 350 degrees for
approximately 40 minutes or until done
Cherokee Yam Cake
2 cups sifted flour
1 1/2 tsp sugar
1/2 cup salad oil
1 1/2 tsp salt
1 1/2 tsp baking powder
1/2 cup milk
1/2 cup mashed yams or sweet potatoes
Sift flour, baking powder, sugar and salt into a bowl. Pour oil and milk
into a measuring cup but do not stir. Add to flour mixture and mix lightly
with a fork until mixture holds together. Wait for a few minutes to allow
the dough to rest and then add mashed yams. Turn dough out onto a floured
surface and knead gently until smooth, about 12 kneading strokes. Roll
dough out about 1/4 inch thick and cut rounds with floured biscuit cutter.
Place rounds on a baking dish. Bake at 425 degrees for 10 to 20 minutes.
Serve hot
