Bread & Cookies > Leftovers > Native American > Acorn Bread >
6 TBS cornmeal
1/2 C cold water
1 C boiling water
1 tsp. salt
1 TBS butter
1 pkg. (1/4-ounce or 2-1/4 tsp.) active dry yeast
1/4 C lukewarm water
1 C mashed potatoes (use leftover if desired)
2 C all-purpose flour
2 C fine Acorn Meal (leached)*
In a large bowl, mix together cornmeal and cold water. Add boiling water; stir constantly for about two minutes. Add salt and butter; allow mixture to cool. In a small bowl, combine yeast and lukewarm water. Add yeast and remaining ingredients to cornmeal mixture; knead to a stiff dough. Note: Dough will be sticky. Cover bowl with a kitchen towel and allow to rise in warm place until doubled in bulk. Punch down; shape into two loaves, cover and allow to rise until doubled in bulk. Place in greased loaf pans and bake at 375-degrees F for about forty-five minutes. Allow to cool slightly before slicing and serving.
*Note: Acorn flour/meal can be purchased at specialty shops or online at Acorno and Amazon, among others. Prepare homemade Acorn Meal if desired.
Related Link:
Food Fare Culinary Collection: Native American Cuisine
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