Fry Bread
4 cups white flour
1/2 teaspoon salt
1 tablespoon baking powder
Combine all ingredients. Add
about 1 1/2 cups lukewarm water
and knead until dough is soft but
not sticky. Shape dough into
balls the size of a small peach.
Shape into patties by hand; dough
should be about l/2 inch thick.
Make a small hole in the center
of the round.Fry one at a time
in about l inch of hot lard or
shortening, in a heavy pan.
Brown on both sides. Drain on
paper towels and serve hot
with honey or jam
Indian Taco
It starts out with fry bread.
A piece is pinched off and
flattened with the fingers,
then dropped in hot oil to
fry a golden brown. Added on
top of the freshly fried bread
is cooked ground meat,
brown beans, lettuce, tomatoes,
onions, and topped with
shredded cheese. It is eaten
with a fork. This is filling
but tasty. At most Indian
gatherings you can find an
Indian Taco.
Pueblo Oven Bread
In the pueblos, this bread is
baked in outdoor ovens called
hornos. This recipe has been
adapted for indoor home ovens.
1 package dry yeast
1/2 tablespoon shortening
1/4 cup honey or sugar
1/2 teaspoon salt
1 cup hot water
5 cups all-purpose flour
Dissolve yeast in 1/4
cup warm water. Mix well
and set aside. Combine lard,
honey and salt in large bowl.
Add 1 cup hot water and stir.
When mixture cools to room
temperature, mix well with
yeast mixture.Add 4 cups of
flour,stirring well after each
cup. Spread 1 cup of flour
on cutting board and place
dough upon it. Knead until
dough is smooth and elastic
(about 15 minutes). Put dough
in large bowl, cover with cloth
and put in warm place until
dough doubles in bulk. Turn
dough onto floured surface
again and knead well. Divide
dough into two equal parts.
Shape each into loaves or rounds.
Place the loaves on
well-greased cookie sheet,
cover with cloth and allow
to double in warm place. Put
into pre-heated 350-degree
oven and bake until lightly
browned (about 1 hour).
Use oven's middle rack and place
a shallow pan of water on the
bottom of the oven.
Wild Sage Bread
1 package dry yeast
1 cup cottage cheese
1 egg
1 tablespoon melted shortening
1 tablespoon sugar
2 teaspoons crushed dried sage
1/2 teaspoon salt
1/4 teaspoon baking soda
2 1/2 cups flour
Combine sugar, sage, salt,
baking soda and flour.
Dissolve yeast in 1/4
cup warm water.
Beat egg and cottage cheese
together until smooth. Add
melted shortening and yeast.
Add flour mixture slowly to
egg mixture, beating well
after each addition until a
stiff dough is formed.
Cover dough with cloth and
put in warm place until
double in bulk (about 1 hour).
Punch dough down, knead for
one minute and place in
well-greased pan. Cover and
let rise for 40 minutes.
Bake in a 350-degree oven
for 50 minutes. Brush top
with melted shortening and
sprinkle with crushed, pine
nuts.or coarse salt.
Receipes using blue corn meal
Blue Corn and Flour Tortillas
(Modern Style)
1/3 cup sifted all-purpose
flour
1 cup water
1 2/3 cups blue cornmeal
Combine flour and cornmeal
in bowl. Stir in water and
make dough. Shape into
twelve balls and roll each
between two sheets greased
wax paper. (Or pat between
palms the old style).
Cook in a slightly greased
griddle with medium heat
until lightly brown on both
sides.
Blue Corn Tortillas (Old Style)
Tortillas can be made
with blue cornmeal by
mixing with salt and water.
Pat the dough into thin
sheets between your palms,
brown quickly on both
sides on a hot griddle
with very little oil.
Blue Corn Meal Hot Cakes
or Waffles
1 cup blue cornmeal
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon sugar
3 tablespoons corn oil or
melted margarine
2 eggs beaten
(use some of the milk)
1 cup milk
Combine dry ingredients
and stir. Add remaining
ingredients and mix well.
Drop desired amounts onto
lightly greased griddle
turning once as cakes brown.
NOTE: For waffles follow
recommendations
of waffle iron maker.
Blue Corn Porridge
3 1/2 cups water
1 teaspoon salt
1 1/4 cups roasted cornmeal
Mix cornmeal and salt.
Bring water to boil.
Introduce cornmeal to boiling
water and mix well. Continue
to beat slowly - stirring
for about five minutes or
until smooth and thick.
Blue Corn Bread & Muffins
1 cup blue cornmeal
1 cup all-purpose flour
2 tablespoons sugar
1 tablespoons baking powder
1/2 teaspoon salt
2 large eggs
1 cup milk
1/4 cup butter or margarine
Combine dry ingredients.
Beat eggs with milk and
blend in butter or margarine.
Stir liquids into dry
mixture - just to moisten.
Spoon into muffin cups
(2 1/2" size)
Bake in 400 oven until
brown and inserted wooden
tooth pick comes out clean.
Blue Cornmeal & Flour Griddle Cakes
1/2 cup blue cornmeal
2 tablespoons corn oil or
margarine
1/2 cup all-purpose flour
1/4 cup dry milk
1 teaspoon baking powder
1 cup warm water
Combine dry ingredients well.
Combine oil and water, add
and beat well. Drop desired
amount onto lightly greased
hot griddle until brown on
both sides. Turn once.
Blue Corn Pan Bread
3 cups water
2 cups blue cornmeal
(if blue cornmeal is not
available, yellow may be used)
1 cup yellow cornmeal
3/4 cup raisins
1/2 cup sprouted wheat
1/3 cup brown sugar
Bring water to boil in
a large pot. Add each
ingredient one at a time.
Stir well until mixture
is smooth and pour into
foil-lined cake pan.
Cover with a piece of foil.
Bake in a 300-degree oven
for 2 hours. Bread done
when toothpick inserted in
center comes out clean.
To sprout wheat: Wash
untreated wheat grains;
drain but do not dry.
Spread in a single layer
in shallow pans and cover
with damp cloths. Keep
damp in a warm, dark place.
Blue Gourmet Cornbread
1 ½ cups Blue Cornmeal
½ tsp. salt
1 Tbs. baking powder
1 cup chopped onion
1 cup sour cream
½ cup butter, melted
1 ½ cups grated cheddar
cheese
½ cup chopped green chili
Mix together Cornmeal, salt,
baking powder, and onions.
Add sour cream and butter
and mix until well until
well combined. Pour half
of the batter into a
greased 9x9 inch baking dish.
Sprinkle half the cheese
over the batter, then
the chopped chili, then
the remaining cheese. Cover
with remaining batter and
cook in a 350 degree oven
for 1 hour, or until a knife
poke comes out clean.
Blue Picante Pueblo Cornbread
1½ cup whole wheat pastry
flour
1½ cup Cornmeal
2 Tbs. baking powder
1 tsp. salt
¼ cup honey
1 1/3 cup milk
2 beaten eggs
1/3 cup parmesan grated
¼ chopped Green Chili
¼ cup honey
¼ chopped onion
6 Tbs. melted butter
4 tsp. red chili powder
Sift dry ingredients together.
Add cheese, green chili, and
onions. Mix red chili and
butter then combine with wet
ingredients. Mix wet and dry
ingredients. Pour into 9"
greased baking pan. Bake
at 400 degrees for 35-45
minutes.
