|by Anthony Blake|
Since our highly successful Bread Book was published in 1992, great changes have occurred within breadmaking and consumer expectations of it.
Results 1 - 10 of 39 for squaw bread
Result Page: 1
In large bowl, mix whole wheat and rye flour and yeast. Heat buttermilk until hot. In blender, blend raisins and water until raisins are ground well. ...
Mix all ingredients to softball of dough. Knead on floured board. Pinch off small pieces, size of half dollars and flatten or roll out 3/16 inch ...
Combine dry ingredients and cut in shortening. Add milk and beat. This makes a very soft dough. Roll on floured board and cut into squares. Fry in ...
Mix flour, salt and baking powder. (Or use self-rising flour.) Add water, knead by hand until dough is soft. Melt shortening in skillet until hot. ...
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.
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.
Makes 4 loaves. Combine water, oil, honey, raisins and 4 tablespoons brown sugar in blender container. Blend to liquefy. Soften yeast in warm water ...
Mix together to ... with sharp knife in 5 places. Heat 1 inch cooking oil in skillet and when hot drop in bread. Brown on each side and drain. Serve hot.
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.
Result Page: 1
top of page