Acorn Bread
 
6 Tbsp  cornmeal
1/2 cup  cold water
1 cup  boiling water
1 tsp  sale
1 Tbsp  butter
1 package  active dry yeast
1/4 cup  lukewarm water
1 cup  mashed potatoes
2 cup  all-purpose flour
2 cup  finely ground leached acorn meal
 
Mix cornmeal with cold water, add boiling water and cook 2 minutes, 
stirring constantly. Add sale and butter and cool to lukewarm. Soften 
yeast in lukewarm water. Add remaining ingredients to corn mixture, 
along with yeast. Knead to a stiff dough. Dough will be sticky. Cover 
and let rise in warm place until doubled in bulk. Punch down, shape 
into two loaves, cover and let rise until doubled in bulk. Bake at 375 
degrees F for 45 minutes. 
A modern Acorn Bread recipe from the book "Cooking with 
Spirit, - North American Indian Food and Fact", By Darcy Williamson 
and Lisa Railsback 
 
 
 
 
(ID: 81082) Mirror: rec.food.recipes: Sun, Jul 21, 2002


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