Squaw Bread
2 cups flour
1 tsp salt
2 tsp baking powder
1/2 cup powdered milk
1 tablespoon
1 cup warm water (approximately)
Combine dry ingredients in a bowl. Gradually add enough warm water to make soft dough. Divide dough in half and turn out into lightly floured surface. Pat into 8 inch circles about 1/2 inch thick. Cut into pie-shaped wedges. Slit center of each wedge. Fry quickly in deep hot fat (375F) or in approximately 2 inches hot fat or oil. Drain on absorbent paper. While warm, dust with powdered sugar.
Dough that is overhandled will tend to make tough bread.
Arizona Cook Book (1998) by Al Fischer and Mildred Fisher
2 cups flour
1 tsp salt
2 tsp baking powder
1/2 cup powdered milk
1 tablespoon
1 cup warm water (approximately)
Combine dry ingredients in a bowl. Gradually add enough warm water to make soft dough. Divide dough in half and turn out into lightly floured surface. Pat into 8 inch circles about 1/2 inch thick. Cut into pie-shaped wedges. Slit center of each wedge. Fry quickly in deep hot fat (375F) or in approximately 2 inches hot fat or oil. Drain on absorbent paper. While warm, dust with powdered sugar.
Dough that is overhandled will tend to make tough bread.
Arizona Cook Book (1998) by Al Fischer and Mildred Fisher
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