INDIAN FRY BREAD

1 cup Master Mix
Attach this to the Jar:
1/3 cup water (about)
1/2 cup flour
oil or shortening for frying
1/4 teaspoon salt
Combine Master Mix , flour and salt. Stir in enough water to make soft dough. Knead
12 times in bowl or on floured surface.
Form into two balls. Pat or roll each ball out to 1/4 inch thickness; cut into 6
wedges.
Fry in hot fat (375oF) until brown on one side. Turn to brown second side.
Drain on absorbent paper. Makes 1 dozen.

INDIAN SQUAW BREAD

1 Tablespoon dry yeast
1 Tablespoon salt
1/2 cup dark brown sugar
4 cups whole wheat flour
8 cups all purpose flour
Layer the above ingredients in a jar. Attach the following instructions to the jar:
To make Indian Squaw Bread:
Makes 2 round loaves
1 package ISB mix
3/4 cup unsulfured dark molasses
1 1/4 cups vegetable oil
3 cups lukewarm water
all purpose flour (as needed)
Place the bread mix in a glass or ceramic mixing bowl. Add the molasses, oil, and
water and beat with a dough hook or wooded spoon until the dough holds together.
Turn the dough out onto a floured board, and knead in enough all purpose flour to
form a smooth elastic dough. Transfer the dough to an oiled bowl, turning the dough
to coat it with the oil. Let the dough rise, covered, in a warm place for 3 to 4
hours, or until it has tripled in bulk. Punch the dough down, and divide it into 2
halves. Form each loaf into 2 rounds. Arrange the loaves on a buttered baking
sheet. Let the dough rise again for 30 to 40 minutes or until it has doubled.
Preheat the oven to 300 degrees. Bake the loaves for 1 hour 10 minutes. They will
sound hollow when the bottom is tapped. Transfer the loaves to a rack and let them
cool.