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Canku
Ota
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(Many
Paths)
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An
Online Newsletter Celebrating Native America
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November
1,
2003 - Issue 99
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Hot
Breads 
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Cool nights, bubbling stew and hot
bread. Doesn't get much better than this!!
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Mohave
Mesquite Bread
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Ingredients:
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| Directions: |
| Combine dry ingredients.
Add oil and water and mix until dough forms a ball and cleans
the sides of the bowl. (Because mesquite beans and meal have
a tendency to pick up any moisture from the atmosphere, the
amount of water needed will vary with the weather). Lightly
grease a cookie sheet or flat pan. Form the dough into a half-sphere
loaf on the pan. Bake for 30 minutes at 350 degrees.
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Cheyenne
Batter Bread
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Ingredients:
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-
1 qt Sweet milk
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1 tb Melted butter
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1 pt White cornmeal
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1/2 ts Salt
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3 Eggs, separated
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Directions:
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Bring milk to a full boil; stir
in cornmeal slowly. Cool. Add well-beaten egg yolks, melted
butter and salt. Add stiffly beaten egg whites. Bake in moderate
oven - 375 until done.
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Acorn-corn
Bread
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Ingredients:
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- 1/2 c Acorn meal
- 1/2 c Cornmeal
- 2 tb Flour
- 2 ts Baking powder
- 1/2 ts Salt
- 1 Egg
- 1 tb Maple syrup
- 1 tb Cooking oil
- 1/2 c Milk
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Directions:
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Mix together the dry ingredients.
In a separate bowl beat egg, and add the liquid ingredients.
Combine with a few swift strokes. Pour batter into a small
square greased pan and bake at 425 for 20 min or until firm
to the touch. Serve hot with butter.
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Cherokee
Corn Pone
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Ingredients:
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- 2 c Cornmeal
- 1/4 ts Baking soda
- 1 ts Salt
- 1/2 c Shortening
- 3/4 c Buttermilk
- 3/4 c Milk
- Butter
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Directions:
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Combine cornmeal,
baking soda, and salt; cut in shortening until mixture resembles
coarse meal. Add buttermilk and milk, stirring just until
dry ingreients are moistened. Form batter into eight 1/2 inch
thick cakes. Place on a hot greased griddle. Bake at 400 degrees
for 15 minutes. Turn and bake an additional 15 minutes. Serve
hot with butter.
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