|Bread Baking: An Artisan's Perspective|
|by Daniel T. DiMuzio|
A guide to making artisan breads practically and profitably, Bread Baking: An Artisan's Perspective includes step-by-step instructions on mixing, ...
Tip: Try squaw bread for more results.
1 - 9 of 9 for fried squaw bread
First mix the ... in the pan. The bread should be round and thin like a tortilla before dropping in hot fat. When done, it should be puffed up and golden.
Have enough shortening ... bowl to roll bread in after it ... Drain on paper towels and roll in sugar. May add some cinnamon to sugar for a change of taste.
Mix ingredients together, adding more flour if necessary to make stiff dough. Put handful of dough on floured board. Flip over to coat with flour and ...
Sift flour, salt ... until golden on both sides. Drain on paper towels. NOTE: Indians dip the bread in "sop", a mixture of corn syrup and bacon drippings.
Sift flour, baking ... about twice the size as a pencil. Drop into deep bacon fat and fry until brown. May also be rolled out and cut into strips and fried.
Mix together flour, ... drop into fat. Dough should be round and thin, similar to a tortilla. After it is fried it should puff up and be beautifully brown.
Combine flour, baking ... Allow one cup of flour for each three people to be served. This is authentic Indian ceremonial bread used only on great feast days.
Mix together flour, ... the hot fat. Dough should be round and thin (similar to a tortilla). After it is fried, it should puff up and be nice and brown.
SQUAW BREAD: Sift flour, ... fry bread. First meat, then beans, then tomatoes and lettuce, then cheese. Also add any taco sauce or picante sauce you want.
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