This is a very simple recipe and easy to make, you don't even have to kneed the dough.
Ingredients:
6 cups of flour
1 teaspoon of active dry yeast
2 teaspoons of salt
2 teaspoons of either garlic salt or onion salt. (optional)
3 cups of room temperature water
In one bowl mix the yeast in the water. In another bowl mix the salt and garlic or onion salt into the flour. Pour water into flour and stir with a wooden spoon. This will make a sloppy, stringy wet dough. Cover with a cloth and let sit for 12-24 hours.
After 12-24 hours dust the top with flour and roll into a greased cooking bowl or crock, it does not do well in a pan. Once in baking dish, let sit for 1 hour before baking.
Bake at 375 degrees for 55 minutes in high altitudes, 45 minutes at lower altitudes. Let cool on cooling rack for 1/2 hour. Butter and enjoy.
Extra:
Very good if you butter the bread, place on cookie sheet and bake at 410 degrees for 10 minutes or until crisp. I add a fried egg on top for a quick and tasty breakfast.
Indian Fry Bread
4 cups of flour
2 tablespoons baking powder
1 teaspoons of salt
1/2 cup shortening
1 cup warm water
Mix flour, baking powder and salt. Gradually add in the shortening and water. Add only enough water to make dough stick together. Knead dough until smooth, make into fist sized balls. Cover them with a towel for 10 minutes then pat them out into circles about the size of a pancake. Heat shortening in cast iron skillet and fry until brown on both sides. Drain on paper towels and serve.
Great with butter and jam.
Pork Boston Butt Roast
Ingredients:
1 (5-pound) pork butt roast
salt and pepper to taste
2 tablespoons garlic salt
2 tablespoons seasoned salt
4 tablespoons liquid smoke
1 medium onion, sliced
1 cup water
Preheat oven to 350 degrees F.
Mix salt and pepper, garlic salt and seasoned salt together in small bowl.
Sprinkle 1 side of the roast with liquid smoke and rub salt and pepper, garlic salt and seasoned salt mixture onto meat, making sure to rub well. Flip the roast over and repeat. Place the roast in a large roasting pan. Add the onion and water to the roast. Place in the oven and cook for 2 1/2 to 3 hours, or until thermometer reads 170 degrees F. Let meat cool for a few minutes and then slice.
Serve with your favorite barbecue sauce
