Best Mesquite Corn Bread Recipes

Native American Bread image

Provided by Food Network

Time 1h45m

Yield 8 servings

Number Of Ingredients 5

1/2-ounce active dry yeast (2 (1/4-ounce) packets)
1 1/4 cups warm water (105 to 110 degrees F)
8 cups all-purpose flour
1/4 cup salt
1 cup lard

Steps:

Begin by making an open fire oven with coals.
In a small bowl, dissolve the yeast in the warm water and let stand for 5 minutes. In a separate large bowl, mix together the flour, salt, and lard. Knead thoroughly, and then add the yeast mixture and continue to knead until it has reached a dough consistency.
Cover dough with a clean kitchen towel and set in a warm dark place to let rise for 45 minutes.
Divide dough in half and knead again to remove any air pockets. Place each half in a separate aluminum pan and press the dough down.
Push the coals and ashes of the fire to one side, but do not put fire out. Place the aluminum pans on the clean ground of the open fire oven, and bake for 45 minutes.
Slice and serve with butter.

Mohave Mesquite Bread image

Provided by Iowahorse

Categories Breads

Time 42m

Yield 1 loaf

Number Of Ingredients 6

1 cup finely ground and sifted mesquite meal
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons oil
3/4 cup water

Steps:

Combine dry ingredients.
Add oil and water and mix until dough forms a ball and cleans the sides of the bowl.
(Because mesquite beans and meal have a tendency to pick up any moisture from the atmosphere, the amount of water needed will vary with the weather).
Lightly grease a cookie sheet or flat pan.
Form the dough into a half-sphere loaf on the pan.
Bake for 30 minutes at 350 degrees.

Nutrition Facts : Calories 650.8, Fat 30.2, SaturatedFat 4, Sodium 1629.4, Carbohydrate 87.5, Fiber 12.8, Sugar 0.5, Protein 15.9