Photo: Native American Bread Recipe
Ingredients
- 1/2-ounce active dry yeast (2 (1/4-ounce) packets)
- 1 1/4 cups warm water (105 to 110 degrees F)
- 8 cups all-purpose flour
- 1/4 cup salt
- 1 cup lard
Directions
Begin by making an open fire oven with coals.
In a small bowl, dissolve the yeast in the warm water and let stand for 5 minutes. In a separate large bowl, mix together the flour, salt, and lard. Knead thoroughly, and then add the yeast mixture and continue to knead until it has reached a dough consistency.
Cover dough with a clean kitchen towel and set in a warm dark place to let rise for 45 minutes.
Divide dough in half and knead again to remove any air pockets. Place each half in a separate aluminum pan and press the dough down.
Push the coals and ashes of the fire to one side, but do not put fire out. Place the aluminum pans on the clean ground of the open fire oven, and bake for 45 minutes.
Slice and serve with butter
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By gabaldontara_12...
San Juan Pueblo, 71
on February 05, 2010
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I make Indian bread for every feast and this recipe is so wrong the degree for the water is wrong. She should have given the recipe for the way it is actually done. We do not use small amounts of floor and i agree this was way to much salt we use any where from 20 to 100 lbs of floor just depends on what event you are cooking for. This recipe needs to be re evaluated. And this is done in an out door oven contact me and i can show you the proper recipe for one loaf.
By Nizhoni Sage
Paguate, NM
on July 16, 2009
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I am sorry but this recipe is wrong it has way to much salt and does not rise because of the salt in it. I am PUEBLO/NAVAJO and I really think this recipe needs to be reviewed again. I make bread and never use that much salt. Salt is ment to help the gluten and yeast devolop not to kill it.
By lagoobailey_9257067
crandon, WI
on April 06, 2009
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actually i am from a small town in wisconsin and i have heard of this bread but u cook it in a large skillet on a open fire i have had it before and elders from the chippewa tribe made it and the whole wild rice thing you can go into in local store and get real wild rice from the local tribes in ur area!!!!!!
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