One of the most famous Native American dishes is squaw bread .
It originated in the Great Plains, which are now covered by sprawling cities and subdivisions, but at one time was a vast wilder-ness that extended from Canada to Mexico and from the plains of New Mexico to the towering Rockies.
Squaw bread is made from cornmeal and various fruits and nuts , and it is a perfect balance of flavors.
This recipe for squaw bread is a traditional Native American dish that is both savory and sweet , and it is a great accompaniment to any meal .
Its unique blend of ingredients makes it a must-try dish.
What ingredients do you need to make squaw bread ?
Other than cornmeal and the fruits and nuts listed below , most squaw bread recipes list a variety of other ingredients.
These are some of the most common ingredients that you will need to prepare this dish .
Cornbread , in a pinch
- Apples , peeled and cored
- Cucumbers , sliced
- Dried apricots
- Dried cranberries
- Dried figs
- Dried prunes
- Egg whites
- Figs , halved or quartered depending on size
- Grapes , seeds removed)
- Hot peppers , finely chopped (optional)
- Jelly beans
(Optional) unsweetened cocoa powder (for a sweeter taste)
What is the best way to prepare squaw bread?
You can make a batch of squaw bread in under an hour, and the recipe below makes three loaves.
The technique is simple:
- Prepare the ingredients.
- Mix the ingredients together.
- Bake it.
You can always increase or decrease the batch size based on your needs, as long as you follow these steps in order.
How long does it take to make a batch of squaw bread?
You can use your traditional cornmeal and flour to make the dough for squaw bread.
It takes a lot of time and effort to make, but it is worth it if you want to try something new.
As a rule of thumb, you will need about 2 cups of cornmeal, 1 cup of all-purpose flour, and a small amount of sugar.
You will also need 4 eggs.
You can also use semolina for this recipe.
You can add any number of ingredients to the dough, and each ingredient will have its own unique flavor.
For instance, goji berries are a great addition to squaw bread, as they give off a distinct flavor that adds a bit of sweetness to the dish .
Before making squaw bread, you should knead the dough for at least 10 minutes.
If you put it in the refrigerator instead , you will get the best results .
Kneading becomes easier when most of the moisture has evaporated.
What is the history behind the squaw bread recipe ?
The squaw bread recipe is a traditional Native American dish that is both savory and sweet , and it is a great accompaniment to any meal .
Its unique blend of ingredients makes it a must-try dish.
The squaw bread recipe originated in the Great Plains, which are now covered by sprawling cities and subdivisions, but at one time were a vast wilder-ness that extended from Canada to Mexico and from the plains of New Mexico to the towering Rockies.
For the Native Americans who lived there, this was prime territory for hunting and gathering wild plants and raising livestock , like buffalo .
No one knows for sure when squaw bread was first made; some people think it may have been brought to the United States by European settlers.
The bread’s name comes from a Native American word meaning “woman,” or “female.”
According to an old legend, white men visited an Indian village near present-day Chicago, Illinois, where they stole cornmeal and corn kernels from an Indian woman.
They then mixed the cornmeal with berries, nuts , and honey , and created a bread so delicious that they named it squaw bread .
What variations of squaw bread can be made ?
Squaw bread is traditionally made from a base of cornmeal.
Depending on the region, it may also contain other ingredients such as sweet potatoes, fruit , sugar, dried fruits and nuts .
The recipe for squaw bread goes back to the Native Americans who first cultivated corn in their villages.
The ingredients were chosen based on their flavors and how they could be combined together.
Squaw bread is the perfect balance of sweet and savory; the sweetness comes from honey and maple syrup, the savory flavor comes from the nutmeg and salt, and the tartness comes from cranberries.
Squaw bread is not only delicious but versatile as well; it can be made into cookies , muffins or cakes .
It can also be prepared in any shape or size, and it can be used as a topping on a breakfast omelet or as a side dish to any meal.
Are there any tips or tricks to making a perfect squaw bread ?
There are many variations of squaw bread, and it is a dish that is best made by those who have a lot of experience making Indian dishes because it requires you to measure and take the right amount of time to cook the ingredients .
If you make this recipe exactly as written, then you will most likely end up with an average squaw bread , which may not be desired by anyone who loves this dish.
A few tips and tricks that can help you get the best squaw bread possible include:
If you follow these tips , then you should end up with a perfectly baked squaw bread that is both savory and sweet.
There are also some general guidelines for baking squaw bread that you can use before you decide to try this recipe:
What type of oven is best for baking squaw bread ?
Squaw bread is best suited for a cast iron or ceramic oven.
The main reason for this is that the squaw bread can be baked at relatively low temperatures , and the low temperatures of these ovens have a naturally high heat retention capacity.
This means that a squaw bread will stay warm and fresh for much longer than it would in a conventional oven.
Another reason why squaw bread works well in a cast iron or ceramic oven is that they are heavy and bulky, while also being able to hold their shape when they are baked .
In fact, many of the recipes for squaw bread involve using several layers of dough that have been gathered together and baked into a loaf , which is why squaw bread prefers a heavy, solid kitchen appliance.
Are there any special tools needed to make squaw bread ?
To make squaw bread, you only need a few basic items.
You will need a cast-iron dutch oven, a wooden spoon , and a cookie sheet.
If you don’t have one of these, you can use a regular baking pan, but be sure to place it in the oven before you start cooking .
You may also want to use a large skillet instead of a dutch oven , as it will make baking squaw bread much faster .
This is especially useful if you live in an apartment or other small space that does not allow for the use of a larger pot.
How can you tell when squaw bread is done baking ?
The baking process is simple, and you can gauge when the cooking time is complete by taking a peek inside the oven .
When the bread has finished baking , it will start to puff up and brown slightly on the outside.
This means that the bread is done for baking.
You can also check to see if the bread is done by using a toothpick or wooden skewer.
If the toothpick or skewer comes out clean , then it’s safe to remove the squaw bread from the oven.
The toothpick should come out mostly clean, with a few crumbs sticking to it .
Is there a way to store leftover squaw bread ?
Squaw bread is best when fresh.
But if you have extra , try to save it in an airtight container and keep it in the refrigerator .
Squaw bread also freezes well — just make sure that it is completely cooled before freezing.
You can also freeze cornbread , but be sure that it is completely cooled before freezing.
- 1 Bowl
- 1 Oven
For the Yeast
- 1/4 cup water
- 1 tablespoon honey
The Wet Ingredients
- 2 cups water
- 1/3 cup oil
- 1/4 cup honey
- 1/4 cup brown sugar
- 1/4 cup raisins
The Dry Ingredients
- 2 1/2 cups flour
- 3 cups whole wheat flour
- 1 1/2 cups rye flour
- 1/2 cup powdered milk
- 1 1/2 teaspoons salt
- 1/4 cup cornmeal
- Melted butter
- Add 1/4 cup of warm water and 1 tablespoon of honey to the bowl of a stand mixer. Once the yeast has been added, allow the mixture to stand for 5 to 10 minutes, or until it foams.
- (If nothing occurs, the yeast is old and you must start over.)
- The remaining 2 cups of water, oil, 1/3 cup of honey, brown sugar, and raisins should all be added to a blender at this time. To make it smooth and lump-free, pulse.
- In a large bowl, combine the flours, powdered milk, and salt. Place aside.
- In the bowl of a stand mixer, combine the yeast with the water, oil, and sugar mixture by whisking for 10 to 20 seconds.
- Use a dough hook to carefully mix in about half of the flour mixture until the dough just begins to come together.
- Add the remaining flour while keeping the dough hook running at a low speed. After letting it run for approximately a minute, increase the speed to medium and continue beating until the dough begins to pull away from the bowl’s edge.
- To make sure the dough is elastic and smooth, remove it from the bowl and gently knead it on a lightly dusted surface. Add a tablespoon of flour if it’s sticky, then knead until it’s smooth.
- The dough should be placed in a large, oiled basin and let to rest for 1 1/2 hours (or until it doubles in size).
- To deflate the dough and split it into four equal pieces, punch it down with your hand. They should be formed into circles, covered with a fresh kitchen towel, and rested for ten minutes.
- Form the dough pieces into loaves after ten minutes. Once they have doubled in size, re-cover them with a kitchen towel and let them rise (about 1 hour).
- Prepare two baking sheets with cornmeal and preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius) while the dough rests.
- Move the loaves to the baking sheets after an hour, then bake for an additional 35 minutes, or until the crusts are golden.