Bread

Prairie Recipes

By Collette

One of the more popular forms of bread for Native Americans was fried bread. It had many names, but the ingredients were the same.

Squaw Bread

5 cups of flour                                            1 teaspoon salt
4 tablespoons baking powder                     2 cups hot water

Combine the flour, baking powder, and salt; add water, stirring to moisten all ingredients. Let stand for five minutes. Place remaining flour on a board; pinch small pieces of dough. Knead lightly on floured board; shape into round cakes. Repeat until all dough is shaped. Fry in deep, hot fat until brown on both sides. Drain and serve with butter, honey or jam.

My children and grandchildren prefer Butter Dips over any other kind of bread or roll. Lucky for me they are easy to fix.

 Butter Dips

1 stick of butter (salted)
1 can biscuit dough

Melt stick of butter in a 9x9 inch pan after spraying with cooking spray. Open can of biscuits; using kitchen shears cut each biscuit into fourths. Gently roll into a long cylinder shape and place in butter. Since there are 40 rolls they will fit closely together. Bake in a preheated 350 degree oven for 15-20 minutes until lightly browned. Yield: 40 dips, but never enough.