3. October 2011
This is the recipe for Squaw (Squall - get it?) bread that we use here on Dream Catcher. An evil old lady in Nebraska has sent me thirty two hate mails in the last 9 months because I had said I would post this recipe and never got around to it.
Her last email detailed a very violent and extremely graphic demise for myself and at the risk of sounding like a pansy, I am now living in fear of a homicidal, seventy three year old, great grand mother who is armed with a potato forking implement.
I post this recipe now in the hope against hope that I may not be forked.
P.S. - If I suffer a sudden and unexpected farming-implement decapitation accident, Miss Peggy of Auburn, Nebraska should be questioned.
- (2) Tbsp dry yeast
- (1) Tbsp sugar
- (1) cup warm water
- (1/2) cup dark molasses
- (1) Tbsp salt
- (2) Tbsp oil
- (2) cups rye flour
- (2 - 3) cups white flour
- (1/2) cups cornmeal
- Preheat your oven to 375 degrees.
- Soften yeast in 1/2 cup warm water.
- Stir in the sugar and let stand 6 minutes or until it’s bubbly.
- In large mixing bowl combine the yeast/water combo above along with 1 cup warm water with molasses, salt, oil and rye flour.
- Mix this until it makes a nice smooth batter.
- Work in the bread flour until the dough is smooth and no longer sticky. It should be very pliable and elastic.
- Knead the dough for a few minutes and then let it rise in a greased bowl until it’s doubled.
- Punch the dough down and shape into 2 large round loaves
- Placed the loaves a few inches apart on a greased and cornmeal dusted cookie sheet. Sprinkle a bit of the cornmeal over the top of the loaves as well.
- Let loaves rise in a warm place until doubled.
- Bake loaves at 375 for about 22 minutes or until the crust makes hollow sound when tapped