INDIAN FRY BREAD
3 cups self-rising flour
1 T nonfat dry milk
1 T sugar
1 1/4 cups warm water
vegetable oil
1 pkg. yeast
Dissolve yeast in lukewarm water: let sit for 5 minutes.
Place flour in bowl so as to make a small mound. Make a well in center of the flour mound. Put milk and sugar in well of flour. Add yeast/water mixture all at once. Slowly mix flour into yeast/water pool. Mix very carefully. Dry flour should always remain on the the sides and bottom of mixing bowl. Contiue to mix in the flour until the dough is soft, and still sticky to touch. About 1 cup of dry flour will remain unmixed in the bowl. (do not handle dough excessively). Lightly coat a second mixing bowl with non-stick vegetable spray. Place sticky ball of flour in prepared bowl. Cover with a dry (non-terry) towel. Let flour rise in warm place until it doubles in size. Put oil in a heavy skillet to about 1-inch. Heat the oil to 350º to 375º (medium high heat). The oil needs to be hot so the fry bread absorbs less oil. Using a sharp knife, cut off a piece of dough to make a 3-inch ball. Gently shape dough into 5-inch oval. Be sure oil is hot. Fry, one at a time, in the hot oil until puffy and golden, turning once. Remove golden fry bread from oil quickly. Let fry bread drain on rack or stand upright in a clean pan. Do not let fry bread rest on paper towl as it will reabsorb some of the drained off fat. Makes 10 5-inch round fry bread.
INDIAN FRY BREAD 2
2 cups Self-Rising Flour
scant T. baking powder
About a cup of MilK or Water
Mix the flour and baking powder together. Add milk or water and stir to make a stiff dough with your hands (not sticky). Knead till dough is smooth. Pinch off a piece of the dough about the size of a small ball (for large piece of Fry Bread), flour your hands and flatten between the palms until the size of a small dessert plate to about 1/4 inch thick. You can put the dough on a floured surface and flatten with palm of hands or roll with a rolling pin to form about a 6-inch circle. Keep your hands floured as you work with the dough. In 8-inch iron skillet filled with oil to fry the dough. Fry until the dough is a light golden brown and turn to fry both sides. Drain on paper towels.
INDIAN HAMBURGERS, HOT DOGS & SANDWICHES
Make the Fry Bread about 1/2 inch thick before frying. Slice open and fill with hamburger meat, hot dogs or smoked sausage. Sloppy joe mixture or taco seasoned meat is also good as a sandwich this way. Add cheese, lettuce, tomatoes and pickles or peppers for great sandwiches.
FRY BREAD TACOS
Make Fry Bread above. Brown one pound of ground beef and remove grease. Add one package of Taco Seasoning Mix following directions on package. Spoon taco meat mixture on top of Fry Bread, add grated cheddar cheese (or taco cheeses), chopped onion, chopped tomatoes, chopped lettuce and salsa on top.
Most Indian cooks use chili instead of the taco seasoned meat.
FRY BREAD DESSERTS
You can make desserts with Fry Bread
Make Fry Bread and sprinkle with powdered sugar, honey or sugar and cinnamon. Top with your favorite fruit pie filling then with whipped cream.
Top with fresh cut up fruits, strawberries, blueberries, peaches, etc. with a little sugar added. Then whipped cream.
WOJAPI, INDIAN FRUIT SAUCE
1 cup unsweeten wild berries such as blueberries, blackberries, raspberries, strawberries, pitted cherries, choke cherries.
1/2 cup water
1 T cornstarch dissolved in 1/4 cup water
sugar or sugar substitues
Boil fruit with water until tender. Add cornstarch mixture; and stir until thickened. Remove from heat, add sweetener. Serve warm. Usually eaten with fry bread or a biscuit
NOTE: If using the artificial sweetener, be careful not to add before heating as continued high heat may cause aspartame sweetener to lose it's sweetness. Makes 1 one cup serving
PUMPKIN (or SQUASH) PUMPERNICKLE BREAD
makes 3 loaves
1 1/2 cups cold water
1 package yeast
3/4 cup cornmeal
1/4 cup lukewarm water
1/1/2 cups boiling water
2 cups mashed pumpkin
1 1/2 T salt
6 cups rye flour
2 T sugar
2 cups whole wheat flour
2 T shortening
1 T caraway seeds
Stir cold water into cornmeal. Add to boiling water and cook stirring cosntantly until thick. Add salt, sugar, caraway. Let stand till lukewarm. Meanwhile, soften yeast in lukewarm water. After 15 minutes, stir pumpkin and yeast into cornmeal dough. Add rye flour and enough whole wheat to make a stiff dough you have to stir with hands. Turn dough out onto floured board and knead for 10-15 minutes until it becomes elastic and doesn't stick to the board. Place dough in large greased bowl, grease surface and set in warm place (80-85º) to rise until doubled (it will take longer than white or whole-wheat breads; set in metal bowl in dishpan or bigger bowl of hot water to help it along). Punch down and form into 3 ball loaves. Grease tops of loaves, let rise again until doubled in bulk. Bake in preheated 375º oven about 1 hour. This bread is orange-brown, not dark like most pumpernickle, as it uses no molasses.
PUEBLO PUMPKIN/SQUASH PINON NUT SWEETBREAD
makes one loaf
1 1/2 cups flour
1 cup finely mashed or pureed pumpkin/squash
3/4 cup brown sugar
1/2 cup melted butter (1 stick)
2 eggs beaten foamy
1 tsp baking powder
1 tsp cinnamon
1 tsp grated nutmeg
1/2 tsp salt
3/4 cup pine nuts
Preheat oven to 350º
mix flour, salt, baking powder, sugar, spices. Stir in pumpkin, eggs, butter. Stir pine nuts into thick batter. Scrape into a greased 6 x 9 loaf pan. Bake for 1 hour. This sweetish, spicy bread goes well with soups, stews, and can also be a dessert, especially if you cut it apart and put yogurt or applesauce over it.
WILD RICE PANCAKES
Form cooked wild rice into thick pancakes or thin patties. Fry
in butter. Serve with maple syrup. If you don't have any syrup, heating brown sugar, butter and a little water (1 part water to 4 parts brown sugar) makes a better syrup than the kind you buy. Ricecakes are also good with berry syrups or honey, or at a main meal with butter or gravy.
WILD RICE FOR BREAKFAST CEREAL
Serve cold or warm cooked rice with sugar or honey and cream.
Stir ins: sunflower seeds, chopped apple, peach, pear; choppeed dried fruits.
FRIED PIZZA DOUGH
1/4 cup light red or white wine,
3/4 cup warm water
1 1/2 ounces yeast
1 tablespoon honey
1 teaspoon salt
1 tablespoon plus 1 tablespoon oil
3 1/2 cups flour
Place wine, water, and yeast in a large bowl and stir until dissolved. Add the honey, salt and 1 tablespoon oil, and mix well to combine. Add 1 cup of the flour and mix with a wooden spoon until it becomes a loose batter. Add 2 more cups of the flour and stir for 2 to 3 minutes, mixing as much flour as you can with the wooden spoon. Bring the dough together by hand and turn out onto a floured board or marble surface. Knead for 6 to 8 minutes, until dough is smooth and firm. Place in a clean, lightly-oiled bowl and cover with a towel. Let rise in the warmest part of the kitchen for 45 minutes. Prepare the pizza dough according to the recipe and cut the dough into 2-inch squares.
In a saucepan, heat the oil until almost smoking. Cook the dough squares in the oil until golden brown, 3 to 4 minutes. Remove with a slotted spoon and place on a plate lined with paper towels to drain. Serve bread hot with sliced meats, cheese, vegetables and hazelnut spread.
For individual pizzas or calzones, cut the dough into 4 equal pieces and knead into rounds.
For one large pizza, knead into 1 large round. For either, let rest for 15 minutes.
CHOCOLATE ZUCCHINI NUT BREAD
1 cup oil
3 eggs
1 teaspoon salt
1/4 teaspoon baking powder
1/2 teaspoon baking soda
2 oz. baking chocolate, melted
2 cups zucchini, peeled and grated
1 cup chopped nuts, optional
2 cups sugar
3 cups flour
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 cup chocolate chips
Combine oil and eggs; add melted chocolate. Stir in zucchini and vanilla. Sift flour with salt, cinnamon, baking powder and baking soda. With a large spoon, stir sugar into zucchini mixture, then add flour mixture, along with nuts and chips. Mix thoroughly. Spoon into 2 well-greased 9x5-inch pans. Bake at 350° for 1 hour
MOZZARELLA PEPPERONI BREAD
1 loaf (1 pound) unsliced French bread
3 tablespoons butter or stick margarine, melted
3 ounces sliced turkey pepperoni
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
3 tablespoons minced fresh parsley
STRAWBERRY BREAD
12 oz. fresh strawberries
6 eggs
2 1/2 C. oil
3 C. sugar
3 tsp. cinnamon
1 1/2 tsp. baking soda
5 C. flour
1 1/2 C. chopped nuts
Pre-heat oven to 350º. Grease and flour 4 loaf pans. Puree strawberries, in a blender. In a bowl, beat eggs and oil together. In a separate, large mixing bowl, sift together the sugar, cinnamon, baking soda and flour. Make a well in the center of the dry ingredients and pour both, the egg mixture and the strawberry puree, into it. Stir until well mixed. Fold in chopped nuts. Pour into loaf pans. Bake at 350º until cake tester comes out clean. (Approx. 1 hour) Let cool completely before removing.
