Indian Shuck Bread Recipes

INDIAN SHUCK BREAD

Steps:

• Soak corn husks (if dried) in water until softened - about 1 hour.
• Blot dry and tear off 24 quarter-inch strips from the husks and set them aside (they will be used for ties).
• Stir together the cornmeal, sugar, cinnamon, baking powder, salt and cayenne pepper with 1 1/2 cups boiling water until a soft dough forms.
• Pat the dough into 1 by 3 inch logs using about 2 1/2 teaspoons dough per log.
• Wrap each log with the larger corn husk pieces and tie the ends, to form a packet, with the reserved strips.
• Fill a large saucepan halfway with water and bring to a boil.
• Add the packets and cook for 15 minutes.
• Remove and serve while still hot, in the husks, along with a flavored butter (maple perhaps?).
• Note: if using fresh corn husks, use the tender,innermost layers for the bread and skip the soaking process.

INDIAN FRY BREAD

Steps:

• Combine flour, baking powder, and salt in a bowl. Stir in cold water and vegetable oil until dough comes together into a ball.
• Set dough on a floured surface. Pinch off ten pieces the size of golf balls, roll into balls, and flatten each into a round. Make a small hole in the center of each round.
• Fill a deep skillet with oil to 3/4 inch; heat over medium-high heat. Add dough rounds in batches and fry until golden brown, about 20 seconds per side. Drain on paper towels.