
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.
Put all of the ingredients into the bread in the order indicated in the ingredient section of the recipe.
Select the wheat bread setting for a 1.5-pound loaf and a light crust.
When done, let the loaf rest for 10 minutes and then slice and serve.
Ingredients
Directions
Put all of the ingredients into the bread in the order indicated in the ingredient section of the recipe.
Select the wheat bread setting for a 1.5-pound loaf and a light crust.
When done, let the loaf rest for 10 minutes and then slice and serve.
Thanks, Jodi
I’m so happy to hear that.
Steve
This is best bread ever been making it for years and have tweaked it here and there.