Indian Maiden Bread (Formerly Known as "Squaw Bread")
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The original name of this recipe was "Squaw Bread". After learning the true meaning of the word "squaw", myself along with others, have renamed this recipe to Indian Maiden Bread. Being of Cherokee heritage, I do not want to offend any American native by the use of this word.
INGREDIENTS
2 packages active dry yeast
2 cups water
5 tablespoons brown sugar
1/4 cup honey
1/3 cup oil
2-1/2 teaspoons salt
1/4 cup raisins
1/4 cup warm water
1/2 cup powdered instant non-fat milk
2-1/2 cups unbleached all-purpose flour
3 cups whole-wheat flour
1-1/2 cups rye flour
Cornmeal
Melted butterCombine water, oil, honey, raisins, and 4 tablespoons brown sugar in a blender; liquify.
Soften the yeast in 1/4 cup warm water with the remaining 1 tablespoon of brown sugar.
Sift together 1 cup all-purpose flour, 2 cups whole-wheat flour, powdered milk, and the salt in a large bowl. Add honey and yeast mixtures. Beat at medium speed until smooth, about 2 minutes.
Gradually stir in enough of the remaining flours to make a soft dough that leaves the sides of the bowl. Turn out onto floured surface and knead until smooth and satiny, about 10 to 12 minutes.
Place dough in lightly greased bowl and turn to grease surface. Cover and let rise until doubled in bulk, about 1-1/2 hours.
Punch down and let rest 10 minutes. Divide dough into 4 round loaves and place on greased cookie sheets sprinkled with cornmeal. Cover and let rise in warm place until doubled in bulk, about 1 hour.
Preheat oven to 375 degrees.
Bake loaves for about 30 to 35 minutes. Brush with melted buter and cool on wire racks when done.
Makes 4 loaves