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Native American Bread recipes

Ingredients: Metric Units
4 cups flour
1/4 tsp. salt
4 tsp. baking powder
1/4 cup lard
1 cup skimmed milk (water or milk can be used, and skimmed milk seems a good compromise)
Directions:
Note: From the Green Corn Dance, Onondaga Indian Reservation, Nedrow, NY. It's called Ghost Bread because it's used in ceremonies for the dead, but also because it doesn't brown when baked.

Preheat the oven to 375 degrees. Combine the flour, salt, and baking powder in a bowl. Cut in the lard with a pastry blender until the mixture resembles coarse meal. Add the liquid gradually, stirring constantly. Knead by hand when it becomes difficult to mix with a spoon. Shape into a loaf and pat down in a small loaf pan, about 4.5 x 8.5 inches in size. Bake about 35 mins. until the loaf sounds hollow when turned out of the baking pan and rapped on the bottom. Cool slightly on a wire rack. Slice and serve with butter. Enjoy! -Diana
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