North American Indian Bread Recipes are a treat. This recipe for Gaboobo Bread is a traditional quick bread enjoyed by the Sioux Indians in North and South Dakota. Thanks to Gerald L.Birk for sending it to us.
Trivia: Traditionally, Gaboobo Bread was served dipped in wosapi, which is a kind of berry syrup made from choke cherries. Wosapi is pronounced whoa shaa (like Jacques Cousteau) pee.
This is the modern day version made with modern
ingredients. It is particularly good if you put butter inside it when it's hot. Great for dunking in soup, coffee, tea or chocolate.
Tip #1: A cast iron frying pan works best for Indian bread recipes.
Indian Bread Recipes: Gaboobo Bread
2 cups of flour
1 tsp of baking powder
pinch of sugar
3-4 shakes of salt
1 cup milk
Mix flour, baking powder, salt and sugar. Add egg and milk. Mix, then knead until all lulmps are gone. Make into a ball a little larger than a baseball.
Sprinkle a liberal amount of flour on the table, and roll your gaboobo bread dough with a rolling pin to about the same size as your frying pan.
Turn your heat up high, powder the frying pan with flour to avoid sticking, and put the dough into the pan. When it has risen a little, flipit over, wait the same amount of time and remove it from the pan. Your bread should be lightly brown on both sides.
Sit down, tear a piece off, and enjoy!
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