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