Indian Bread

One of the traditional foods among the Tsimshean Indians of Metlakatla, Alaska. Name in Indian language: Edsum-an-nye. Found recipe in Whitworth School’s Favorite Recipes [Seattle ares]; compiled by PTA of the school in 1974-1975 as a fund-raiser.

Difficulty: Intermediate

Servings: approx. 6, varies by size of slice

Prep Time: 20 minutes   Cook Time: until brown in deep fat  

Ingredients

2 cup milk
2 tablespoon sugar
1 teaspoon salt
1 tablespoon shortening
2 cups all purpose flour, sifted [more flour added after yeast/water addition]
1 package active dry yeast
1/4 cup warm water
3-4 cups all purpose flour, sifted [second flour addition]

Directions

Combine milk, sugar, salt and shortening. Heat to scalding point. Cool to lukewarm. Stir in 2 cup of flour and beat well [first flour addition]. Soften yeast in warm water and add to mixture. Add enough of the remaining flour to make soft dough, just firm enough to knead on lightly floured board. Knead until smooth. Shape into a ball and place in a greased bowl. Lightly cover and let rise in a warm place until double in size. Don’t knead down. Slice off top and fry in hot deep grease or shortening until brown on both sides. Continue to slice off pieces of dough and fry. Serve immediately. Serve with maple syrup, a dusting of powdered sugar, or granulated sugar and cinnamon.

Categories: Yeast Breads

Submitted by: princessvanessa on August 6, 2010