Ingredients
2 1/2 cup all-purpose flour
1 1/2 tbsp baking powder
1 tsp salt
3/4 cup warm water
1 tbsp vegetable oil
1 tbsp nonfat dry milk powder
1 vegetable oil (for deep frying)
1 cinnamon sugar
Directions
Makes 8
Combine flour, baking powder and salt in large bowl. Combine water,
oil and dry milk powder and stir into flour mixture until smooth
dough forms. Turn out onto lightly floured surface. Knead 4 times
into smooth ball. Cover and let rest 10 minutes.
Divide dough into 8 balls. Flatten with fingertips or roll out each
ball to form 8- to 10-inch round. Make small hole in center of each
with finger or handle of wooden spoon. Lightly flour rounds, stack
and cover with towel or plastic wrap. Heat about 1 inch oil to 375 F
in large skillet. Gently place 1 bread round in hot fat and cook
until golden and crisp, 1 to 2 minutes on each side. Drain on paper
towels. Repeat with remaining dough. Serve bread hot or at room
temperature, sprinkled with cinnamon sugar.
Bon Appetit
Servings: 8 servings
Chippewa Indian Fried Bread Recipe brought to you by Recipe Ideas
Categories: Asian; Bread; Breads
The History of Recipes
We are able to track the history of meal recipes back into ancient history, in fact as far as the ancient Egyptians, and possibly even further than that. Interesting though that maybe, mostly, these old recipes were just simple hieroglyphic instructions for food preparation.
The truth of the matter is, the most ancient recipe discovered, according to historians are some clay tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `blissful`. As we move into The time of the roman empire around 25BC a man called Apicius assembled a number of scripts detailing recipes cooked by wealthy Romans. In his scrolls, Apicius recounts how the meals were separated into hors d`oeuvres, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the Roman cooks were skilled in the use of a wide range of aromatic flavours, including a few you will know for example basil, fennel and parsley. In the 15th century, the Crusaders brought back many spices and herbs from the holy lands, such as parsley and basil. These new culinary innovations caused an eruption in books on cooking, the majority of which are now in academic collections. The arrival of TV brought us TV cookery programs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of the internet, permitting us all to access massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Chippewa Indian Fried Bread recipe.
