Cheyenne Indian Batter Bread Food

CHEYENNE BATTER BREAD

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.

HERBED CHEESE BATTER BREAD

Steps:

• Lightly butter (2) 8 X 4 X 2-inch loaf pans.
• Heat butter over medium heat. Add the buttermilk and water; heat till warm to touch (105-115ºF)
• Pour into a large bowl & sprinkle the yeast on top. Let stand for 5 minutes.
• Whisk to dissolve yeast then whisk in 3 eggs & the hot sauce.
• Sift together flour, sugar, baking powder, baking soda & salt.
• Gradually stir into the liquid mixture to make a thick batter.
• Stir in Parmesan cheese, 3/4 cup shredded cheddar, garlic & herbs.
• Pour batter into prepared pans, spreading evenly.
• Cover loosely with plastic wrap & let stand in a warm place until doubled in volume, about 45 minutes.
• Preheat oven to 375ºF & place rack in the center.
• Beat the remaining egg with the 1 tablespoon water & brush tops of loaves.
• Bake for 25 minutes. Sprinkle with remaining 1/4 cup cheddar cheese & bake till golden brown, 10-15 minutes.
• Cool in pans, on rack, for 10 minutes. Turn on on rack and cool completely.
• * Can be made up to 2 days in advance, wrapped tightly & stored at room temperature. Herbs can be varied to suit your taste.