Buckskin bread PDF Print E-mail

Buckskin Bread

The name comes from the color of the baked loaf. This bread has a fine-crumbed texture and a silky, light tan crust. It is popular with many Northwest Coast tribes.

2 cups unbleached flour
1 teaspoon baking powder
1 teaspoon salt
1 cup water

Preheat oven to 400 degrees F.

Sift dry ingredients into a mixing bowl. quickly mix in the water. Press dough into a greased 9-inch pie plate. Bake bread for about 30 minutes, until very lightly browned on top. Turn bread out and let cool on a rack.

Makes 1 loaf.

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Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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