Post by Okwes on Jun 2, 2006 8:30:28 GMT -5
BOILED CORN BREAD
1. Take a generous amount of Iroquois Hominy Flour, mix with boiling
water until you make a stiff paste. Boiling water for mixing makes
the cakes firmer and better to handle. No salt or other ingredients
are used. You may fold the fruit or nut or bean of your choice into
this mixture - huckleberries, blackberries, strawberries, blueberries
and beans are all favorites as are walnuts or hazelnuts and various
types of beans).
For Making Bread: A large piece of paste is broken off (about a
double handful) and the dough is kneaded with the hands. Then the
dough is tossed back and forth between the palms while moistening it
with cold water until the corn dough becomes a round form. This
rounded form is again tossed back and forth between the palms, while
at the same time given a rotary motion, until a disk is formed about
1? to 1? inches thick and about 7 inches in diameter.
For Cooking: The loaves are immediately put into a pot of boiling
water using a bread paddle. About an hour is usually required for
cooking, although the completion of the operation is indicated when
the cakes show a tendency to float, or when steam emits equally all
over. When the cake is done so it is lifted out with the bread
paddle.
Boiled corn bread is decidedly tasty when newly made and is normally
sliced and eaten either hot or cold with butter, sauces or maple
syrup. Loaves of corn bread were frequently carried while traveling
along with parched corn flour sweetened with maple sugar. The use of
corn bread for this purpose is indicated in the word "johnny-cake"
from "journey-cake". Also it should be noted this food is more
closely related to the tamale than to American cornbread.
from website:
prophecyandsurvival.com/recipes-cornbread.htm#boiled
1. Take a generous amount of Iroquois Hominy Flour, mix with boiling
water until you make a stiff paste. Boiling water for mixing makes
the cakes firmer and better to handle. No salt or other ingredients
are used. You may fold the fruit or nut or bean of your choice into
this mixture - huckleberries, blackberries, strawberries, blueberries
and beans are all favorites as are walnuts or hazelnuts and various
types of beans).
For Making Bread: A large piece of paste is broken off (about a
double handful) and the dough is kneaded with the hands. Then the
dough is tossed back and forth between the palms while moistening it
with cold water until the corn dough becomes a round form. This
rounded form is again tossed back and forth between the palms, while
at the same time given a rotary motion, until a disk is formed about
1? to 1? inches thick and about 7 inches in diameter.
For Cooking: The loaves are immediately put into a pot of boiling
water using a bread paddle. About an hour is usually required for
cooking, although the completion of the operation is indicated when
the cakes show a tendency to float, or when steam emits equally all
over. When the cake is done so it is lifted out with the bread
paddle.
Boiled corn bread is decidedly tasty when newly made and is normally
sliced and eaten either hot or cold with butter, sauces or maple
syrup. Loaves of corn bread were frequently carried while traveling
along with parched corn flour sweetened with maple sugar. The use of
corn bread for this purpose is indicated in the word "johnny-cake"
from "journey-cake". Also it should be noted this food is more
closely related to the tamale than to American cornbread.
from website:
prophecyandsurvival.com/recipes-cornbread.htm#boiled
