Conference turris::cooks

    I've looked but cannot find anything which reads like the 'squaw bread'
    you describe.
    
    The only one I can find by the same name is from the *Arizona Cookbook*
    and is probably Navajo or Hopi in origin:
    
    2 cups flour
    1 teaspoon salt
    2 teaspoons baking powder
    1/2 cup powdered milk
    1 tablespoon sugar
    1 cup (approx.) warm water
    
    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.)
    
    Might want to try this as a base recipe and vary the types of flour, 
    amount and type of sweetener, etc. 'til you find what you remember
    'squaw bread' to be.   Good luck!

    Here is a recipe I got out of the Los Angeles Times.......
    
    2 C. water
    1/3 C. oil
    1/4 C. honey
    1/4 C. raisins
    5 T. brown sugar
    2 pkgs. dry yeast
    1/4 C. warm water
    2-1/2 C. unbleached all-purpose flour, about
    3 C. whole wheat flour
    1-1/2 C. rye flour
    1/2 C. instant non-fat milk powder
    2-1/2 t. salt
    Cornmeal
    Melted butter
    
    
    
    Combine water, oil, honey, raisins and 4 tablespoons brown sugar in
    blender container.  Blend to liquefy.  Soften yeast in warm water with
    remaining 1 tablespoon brown sugar.  Sift together 1 cup unbleached
    flour, 2 cups whole-wheat flour, 1 cup rye flour, non-fat milk powder
    and salt in large bowl.  Add honey mixture and yeast.
    
    Beat with mixer at medium speed until smooth, about 2 minutes. 
    Gradually stir in enough of remaining flours to make soft dough that
    leaves sides of bowl.  Turn out onto floured surface and knead until
    smooth and satiny, about 10 to 12 minutes.
    
    Place dough in lightly greased bowl and turn to grease other side. 
    Cover and let rise until doubled, about 1-1/2 hours.  Punch down and
    let rest 10 minutes.  Shape into 4 round loaves.  Place 2 loaves on
    each of 2 lightly greased baking sheets sprinkled with cornmeal.  Cover
    and let rise in warm place until light and doubled in size, about 1
    hour.
    
    Bake at 375 degrees 30 to 35 minutes.  Cool on racks.  While still hot,
    brush with melted butter.
    
    
    
    Makes 4 loaves.
    

    I just discovered another recipe in my book for Squaw Bread.  I don't
    remember where I got this one.
    
    
    
    1 pkg. dry yeast
    1/4 C. warm water
    1/4 C. shortening
    1/2 C. molasses
    2 t. salt
    2 C. cornmeal
    1-3/4 C. hot water
    4-1/2 to 5 C. flour
    
    
    
    Dissolve yeast in warm, not hot water.  Measure shortening, molasses,
    salt and cornmeal into mixing bowl.  Add hot water and stir until
    blended.  Stir in 2 cups flour to make a thick batter and beat until
    batter is elastic, about 100 strokes.
    
    Add yeast and stir in 2-1/2 cups flour.  With floured fingers, work in
    enough additional flour to make a dough that does not stick to fingers.
    
    Turn dough onto a lightly floured surface and knead for 2 minutes,
    about 100 strokes.  Shape dough into a ball and place in a greased
    bowl.
    
    Spread surface of bread lightly wtih shortening.  Cover with towel and
    let rise in a warm place until doubled, about 1-1/2 hours.
    
    Punch down and shape into a round loaf about 2" thick.  Place on
    greased baking sheet, cover and let rise until puffed, about 1 hour. 
    Pierce surface and bake at 400 degrees for 35 to 40 minutes.
    
    Makes 1 large loaf.
    
    
    
    Linda

                    NAVAJO FRY BREAD WITH ELDERBERRY HONEY



5 C. all-purpose flour
4 t. baking powder
2 t. salt
1/4 t. coriander seeds, coarsely crushed with pestle
1/4 C. sunflower seed oil or corn oil
2 T. honey
2 C. water
Sunflower seed oil (for frying)
Elderberry Honey



Sift first three ingredients into large bowl.  Add coriander.  Mix in 1/4 cup
oil and honey.  Add enough water to form soft, non-sticky dough.  Form into
ball.  Cover with damp towel and let rest at least 30 minutes.  (Can be
prepared 8 hours ahead.  Cover tightly with plastic.)

Heat 2" oil in heavy large skillet to 370 degrees to 390 degrees.  Using
floured hands, pinch off 2" dough ball.  Stretch into 6" diameter round,
making center very thin.  Gently add dough round to oil.  Cook until golden
brown and puffed, about 2 minutes per side.  Drain on paper towels.  Repeat
with remaining dough.  Serve warm or at room temperature with honey.



                           ELDERBERRY HONEY


1 lb. raw honey
1/2 C. elderberry, blueberry, cranberry or raspberry syrup, jelly or jam



Stir honey and syrup in heavy medium saucepan over low heat 10 minutes to
blend flavors.  Ladle into warm jars.  Cover.  Cool.  Store in
refrigerator.