Seneca Spirit Bread

[Guest guest]

Seneca Spirit Bread

 

2 cups flour 1/8 tsp. salt 2 tsp. baking powder 1/2 cup dry skim milk

1 1/2 cups warm water 1/2 cup canola oil

 

In a bowl combine all ingredients except canola oil. Mix until batter is

smooth. In a cast-iron or non-stick skillet heat enough oil at medium heat to

cover the bottom of the pan.

Scoop a large spoon full from the bread batter and place it in the shortening.

Let cook about 30 seconds or until bottom is firm enough to slip spatula under

and flip over.

Carefully turn the dough over and press with spatula to flatten. You may have to

press it down several times. When it gets light brown around the edges turn it

over and cook till edges are browned. Serve immediately or place on a plate in

the oven (Warm setting). Add more oil, if needed, and repeat with remaining

batter.

Serve warm with preserves and nut butter (peanut, hazelnut or almond).

 

 

 

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[Guest guest]

In digest # 775, Bear shared his recipe for Seneca Spirit Bread .

 

~~ Wow man, thanks again for a great Indian recipe.

i remember when i was about 12 or 13 and in school studying

the native cultures of upstate NY [where i am from], and i had to

make a dish as part of a class project. i don't know where i got the

recipe, or where it is now, but i made these fried cornmeal fritters.

Sounds sort of like this recipe, but it had the cornmeal. It was very

good and earthy. We ate them with maple syrup and honey for

dipping. Anyhow, thanks again and i will try this one soon.

 

~ pt ~

 

" Earth provides enough to satisfy every man's need,

but not every man's greed. "

~ Mahatma Gandhi

[Guest guest]

In digest #784, Bear shared: " thats my grandmothers recipe she made

that twice a week for 50 years. its the only bread my grandfather would

eat and thats how long they were married. "

 

~ How wonderful! That makes this recipe even more special.

Thanks for sharing that.

 

~ pt ~

 

I'll tell you of a special festival,

The glorious dues of May-day;

Ale, roots, sweet whey,

And fresh curds to the fire.

~ Early Irish Calendar poem