Native American Bread

Total Time:
1 hr 45 min
15 min
45 min
45 min

8 servings

  • 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
  • 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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1.8 6
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!!!!!! item not reviewed by moderator and published
I'm an American Indian of Ojibwe (MN) and /Oneida (WI) parents. The only thing remotely similar in this recipe to anything about Indian cooking that I'm familiar with is the oven method, which is southwest. How is it that Food TV can call this "native" bread when you're using all non-Native ingredients? If you want a really good bread with "native" roots (not Native, though...because I'm being honest, unlike this recipe)... search for the wild rice bread recipe from a kitchen in Malmo, MN. For the recipe to work, you MUST use real wild rice, not the fake paddy rice that is sold in nearly 100% of stores in the country. Real wild rice can only be purchased from the tribes in Minnesota and a few in Wisconsin. If you're buying "wild" rice your grocery store or Co-op, beware that is genetically unrelated to real wild rice. That's right. Consumer fraud, because the California paddy rice industry is more powerful than the MN tribes and USDA lets them lable this garbage as "wild". Wild rice is the seed from an aquatic grass, while paddy "wild" rice is actually in the rice family and takes forever to cook up and tastes like crap (no offense to all of you who like it...the real thing is Sooooo much better and cooks up in about 15 minutes). Anyway, there's your rice education for the day. If you happen to live in MN and can get the real rice, use it and double the cooked rice (2 cups cooked) that the recipe calls for. Spectacular. Mii-Gwetch!!!! item not reviewed by moderator and published
I hate to be so "purist" but this is not "Native American" as far as ingredients go. The only thing that might be considered "Native" about it is the cooking method. Otherwise it is just plain ol' bread. item not reviewed by moderator and published
I've tried this recipe 4 times even getting some help from my Jemez friends who make this bread. They agreed that there was too much salt. This is not like traditional yeast bread and you don't want too much air in the bread. When cooked, it should be very dense & have a hard outer crust, this recipe did do that. item not reviewed by moderator and published

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Recipe courtesy of Bobby Flay