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NativeTech: Indigenous Food and Traditional Recipes
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Category : Grains & Breads       Region : Northeast ~ Great Lakes       Rating : 1
Must have Frybread

Contributor : Kesuk Wunne

Tribal Affiliation : Pokanoket Wampanoag/ Manissean

Orgin of Recipe : Traditional recipe I tweaked to my liking. I like it light.

Type of Dish : Contemporary & Traditional

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Ingredients

  • 7 cups unbleached flour
  • 4tbsp sugar
  • 1/2 tsp. salt
  • 3 cups buttermilk
  • 1 cup water
  • 2 eggs
  • 1 stick butter, melted
  • 2 pkgs dry instant rise yeast

Directions

Mix 4 cups of flour and other dry ingredients in large bowl EXCEPT the yeast. On another bowl,mix buttermilk and water and warm slightly (should make one quart). Add to flour mixture and mix. Add eggs and melted butter. Mix well. Add 2 pkgs of dry yeast. Mix all ingredients very well. Mixture will seem loose, gradually add remaining flour until dough forms. Knead dough to a good consistancy and form into a ball. Add more flour if needed. Grease a large bowl set dough in it. Cover and let rise to top of bowl (about 30 min). Punch down dough and let rise to top of bowl again. Use skillet with oil or deep frier with oil and heat. When hot pull of sections off dough, shape, and fry in oil until lighly golden brown. Flip. Done. I eat it dipped in powered sugar, or topped with lettuce, tomato, and cheese. Enjoy!

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