does anyone have the old squaw bread recipe? The fried indian bread recipe?

United States
February 21, 2007 10:23pm CST
This is the bread cooked on top of the stove by dropping batter into hot cooking oil? I lost this recipe years ago and can not find it. Please post if you have it.
1 person likes this
4 responses
@RobinJ (2501)
• Canada
22 Feb 07
This is a recipe for bannock 2c all purpose flour 1 tbsp sugar 1 tbspbaking powder 1/2 tsp salt 2 tbsp lard or shortening 1c milk or water in a bowl combine flour, sugar,baking powder salt mix add shortening or lard and mix with hands until resembles course crumbs.add milk or water mix to thick batter. drop big spoonfuls on hot griddle, and turn . Beaver Tails Take any bread dough that has risen once and roll out walnut size rounds, let rise and drop in to hot oil 350degrees until float to the top of oil, turn and cook a few minutes , remove with slotted spoon, drain on paper towel and sprinkle with sugar or cinnamon sugar.
• United States
22 Feb 07
I am so glad that someone had this. I used to make this and I wanted to make it again. I really appreciate the information. Thanks for getting this posted so quickly too.
1 person likes this
• United States
22 Feb 07
To make Indian Fry Bread, you will need the following: 2 cups unsifted flour 1/2 cup dry milk solids 2 teaspoons double-acting baking powder 1/2 teaspoon salt 2 tablespoons lard, cut into 1/2-inch bits, plus 1 pound lard for deep frying 1/2 cup ice water. Combine the flour, dry milk solids, baking powder and salt, and sift them into a deep bowl. Add the 2 tablespoons of lard bits and, with your fingertips, rub the flour and fat together until the mixture resembles flakes of coarse meal. Pour in the water and toss the ingredients together until the dough can be gathered into a ball. Drape the bowl with a kitchen towel and let the dough rest at room temperature for about 2 hours. After the resting period, cut the dough into three equal pieces. Then, on a lightly floured surface, roll each piece into a rough circle about 8 inches in diameter and 1/4 inch thick. With a small sharp knife, cut two 4- to 5-inch-long parallel slits completely through the dough down the center of each round, spacing the slits about 1 inch apart. In a heavy 10-inch skillet, melt the remaining pound of lard over moderate heat until it is very hot but not smoking. The melted fat should be about 1 inch deep; add more lard if necessary. Fry the breads one at a time for about 2 minutes on each side, turning them once with tongs or a slotted spatula. The bread will puff slightly and become crisp and brown. Drain the Navajo fry bread on paper towels and serve warm. Makes three 8-inch round breads.
2 people like this
• Australia
23 Feb 07
I was given this recipe by an Native American friend. Squaw Bread 2 cups flour 1 teaspoon salt 2 teaspoons baking powder 1/2 cup powdered milk 1 tablespoon sugar 1 cup warm water (approx) Combine dry ingredients in a bowl. Gradually add enough warm water to make soft dough. Divide dough in half and turn out on lightly floured surface. Pat into 8-inch circles about 1/2 inch thick. Cut into pie-shaped wedges. Slit center of each wedge. Fry quickly in deep hot fat (375 F.) or in approximately two inches hot fat or oil. Drain on absorbent paper. While warm, dust with powdered sugar. (Dough that is overhandled will tend to make tough bread.) I hope you enjoy it.....
1 person likes this
@lifeiseasy (2292)
• United States
23 Feb 07
I am not sure if this is the same bread the Seminole Indians make down in south Florida ..but it was excellent .. they would have a Seafood festival and they had stands set up frying the bread in huge vats ...you can eat the bread right by its self ot they would also make it filled with a jelly ...oh man was that stuff good ... I don't have any recipes for this type of bread so I was just checking out the info you had gotten ...I want to try one of these too ...great topic :D wonder which one would be the closest to what I have tried???