Cheyenne Indian Batter Bread Food
CHEYENNE INDIAN BATTER BREAD
This is a very old recipe that has been passed down through the years...
Provided by Colleen Sowa
Categories Savory Breads
Number Of Ingredients 5
Steps:
- 1. Bring milk to a full boil, stir in corn meal slowly. Cool. Add well beaten egg yolks, melted butter and salt. Add stiffly beaten egg whites. Bake in a moderate (350 - 375 degree) oven until well done.
NATIVE AMERICAN INDIAN FRY BREAD
There are a few variations of American Indian Fry Bread, according to the region, and some use yeast while others use baking powder. Some are rolled out and some are patted flat in the palms of the hands. This is a basic one that I use. It's very simple and easy to double, triple, or halve it. The rule is 1 tsp of baking powder to 1 cup of flour and a pinch of salt. Enough water to make a dough, knead it until its not sticky. You can let it rest or not. Divide into balls that will result in a flat round of about 4 inches. Flour the hands and then put a ball in the palm of one hand and press it with the palm of the other, and then reverse, till it is about 1/2 inch flat. Poking a little hole in the middle prevents it from puffing up too much. Then they are deep fried till golden brown, but I don't like to use a whole lot of oil so I use only about 3 inches deep; enough to cover the risen bread, but at least 3 of inches is necessary. Toppings can be such as confectioners' sugar, honey, butter, tomato sauce, jelly, or whatever suits your fancy. This recipe is a lot like Dissie's, and Dissie had hers up first. I changed the title from Native American Fry Bread to Native American Indian Fry Bread just because there are already a few with the former title, so to tell this one from those.
Provided by Rainbow - Chef 5368
Categories Breads
Time 30m
Yield 4 breads
Number Of Ingredients 6
Steps:
- Mix the dry ingredients in a bowl. Slowly add enough water to make a stiff dough.
- Place dough on a floured surface and knead just till smooth and not sticky.
- Let it rest for 30 minutes , or go right to next step.
- Divide the dough into large enough balls to make a 4" round.
- Preheat oil in a frying pan or deep frier, enough oil to float the risen bread. When the oil 'spits' upon sprinkling a few drops of water into it then it's ready.
- Flour the hands and put a ball in the palm of one hand while pressing it flat with the palm of the other hand, then reverse having the dough in the other hand and pressing with the other hand, till it is about 1/2" thick.
- Poke a little hole in the middle with the tip of the little finger.
- Place the flattened dough into the hot oil and fry on one side until golden and then flip and fry the other side.
- Remove fried dough from the oil and place on a plate with a paper towel on it to absorb excess oil.
- Serve hot and let each person add their own topping.
CHEYENNE BATTER BREAD
This recipe was given to me by a Native American Friend. It is very good. Enjoy!!!!!!!!!!!!!!!!!!
Provided by Zelda Hopkins
Categories Savory Breads
Time 45m
Number Of Ingredients 5
Steps:
- 1. Bring milk to a full boil, Stir in cornmeal slowly. Cool. Add beaten yolks of eggs, melted butter and salt. Add stiffly beaten egg whites. Bake in 375 degree oven for 30 minute or until done.
CRISPY NATIVE AMERICAN FRY BREAD
This is a delicious bread that was/is very common to every Native American. It's very delicious and goes with absolutely anything you want it for:) like salads, pastas, tacos anything! Very easy to make and very good to eat:)
Provided by Chef Otaktay
Categories Quick Breads
Time 1h
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Mix the dry ingredients together, mix the egg and the water, add to the dry mixture.
- Add flour or water to adjust mixture to a very soft dough mixture.
- Put dough on a well floured board.
- Roll out to about a 1 inch thickness.
- Let set for about 15 minutes.
- Cut into what ever size you would like.
- Batter makes about 25 pieces.
- Deep fry in hot oil, just enough to brown on each side.
- Put on a paper towel to get some of the oil off of the bread.
Nutrition Facts : Calories 436, Fat 8.2, SaturatedFat 4.2, Cholesterol 91.2, Sodium 1244, Carbohydrate 73, Fiber 2.3, Sugar 8.6, Protein 16.3
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