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Native American Recipes

Acorn Bread


6 Tbs. cornmeal
1/2 cup cold water
1 cup boiling water
1 tsp salt
1 Tbs butter
1 pkg 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 salt 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 and shape into two loaves. Place in baking pans.  Cover and let rise until doubled in bulk. Bake at 375 degrees F for 45 minutes.


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