Zuni Indian Bread Recipe

AuthorSteve Nubie
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The Zunis are a Native-American tribe that originally occupied parts of the American Southwest. Like their neighbors the Hopi and the Navajo, much of their food was defined by an agriculture based on corn or maize. That was the only ingredient in this ancient bread and is the primary ingredient in this contemporary interpretation of the original recipe. 

The difference is that bread flour is included to add some gluten allowing the bread to rise better and have a softer texture. There are also some other additions like molasses and baking soda, but the taste profile is the same.

Better yet, you can make this recipe from start to finish in your bread machine which you can bet most tribes never used to make bread. Corn meal continues to be the dominant flavor note and this bread is a great accompaniment to any meal with a sauce, gravy or broth. It also makes a great breakfast toast spread with butter, jam or jelly.

INGREDIENTS:
 1 cup of buttermilk
 1 ½ teaspoons of salt
 1 egg
 1 ½ tablespoons of butter at room temperature
 3 tablespoons of molasses
 2 cups of cornmeal
 ¼ teaspoon of baking soda
 2 cups of bread flour
 3 teaspoons of bread machine yeast or active dry yeast
DIRECTIONS:
1

Put all of the ingredients into the bread in the order indicated in the ingredient section of the recipe.

2

Select the wheat bread setting for a 1.5-pound loaf and a light crust.

3

When done, let the loaf rest for 10 minutes and then slice and serve.

Ingredients

INGREDIENTS:
 1 cup of buttermilk
 1 ½ teaspoons of salt
 1 egg
 1 ½ tablespoons of butter at room temperature
 3 tablespoons of molasses
 2 cups of cornmeal
 ¼ teaspoon of baking soda
 2 cups of bread flour
 3 teaspoons of bread machine yeast or active dry yeast

Directions

DIRECTIONS:
1

Put all of the ingredients into the bread in the order indicated in the ingredient section of the recipe.

2

Select the wheat bread setting for a 1.5-pound loaf and a light crust.

3

When done, let the loaf rest for 10 minutes and then slice and serve.

Zuni Indian Bread Recipe

Steve Nubie

Steve Nubie has been writing professionally for 38 years. He is a Chef and has traveled across Asia and Europe studying language, culture and cuisine. He instructs culinary classes in the Culinary School at the College of DuPage in Glen Ellyn, Illinois and has written extensively on cuisine, cooking, diet and nutrition. He is a published author of 10 books including a cookbook and continues to write on subjects related to culinary trends.

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