Sourdough Cornmeal Bread

1 package active dry yeast

2 cups warm water {about 110 degrees}

3/4 sourdough starter

1/3 cup vegetable shortening, melted

2 cups yellow cornmeal

6 cups all-purpose flour

2 teaspoons salt

Soften yeast in water for several minutes.

Stir in starter, oil and cornmeal.

With a heavy spoon, gradually stir in enough flour to make a stiff dough. 

Turn dough out onto a board and knead about 5 minutes until smooth, adding flour as necessary to prevent sticking. Place dough in a greased bowl, grease top, cover and let rise in a warm place until double in bulk, about 1-1/2 hours.

Punch dough down and divide in half. Knead gently until smooth.

Shape each piece into a round. Smooth top and pull down slightly to make a seam underneath.

Place loaves on a baking sheet, cover and let rise until double, about 1-1/2 hours.

Bake at 375 degrees about 30 minutes, or until top is golden brown.

Cool on racks.

Makes 2 loaves.

Navajo Fry Bread

4 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

2 tablespoons nonfat dry milk powder

1-1/2 cups warm water

1-2 cups solid shortening or lard, for frying

Combine flour, baking powder, salt and dry milk powder in a large mixing bowl.

Gradually stir in warm water.

Mix until dough forms a ball and comes clean from edge of bowl. You may need to add a little additional water. Knead dough with your hands until well mixed and dough is elastic.

Divide dough into 6 large pieces and roll into balls.

Using palms of your hand, pat out dough into circles that are about 1/2 inch thick.

Melt shortening in a large skillet. You will need about 3/4 inch of melted fat.

Heat to 400 degrees.

Slip a rounded, flat piece of dough into the hot fat-it will start to rise to the top. When the underside is brown, turn over and brown the other side.

Drain on paper towels.

Repeat with remaining dough. {For a snack, divide dough into small portions to make 2 inch balls. After cooking and draining, sprinkle with confectioners sugar or drizzle with honey.}

Yields 6 large portions or 8 to 10 snack portions.

Favorite Sourdough French Bread

1/2  cup milk

1 cup water

1-1/2 teaspoons vegetable oil

1 package active dry yeast

1/4 cup warm water {about 110 degrees}

1-1/2 tablespoons sugar

2-1/2 teaspoons salt

4-3/4 cups all-purpose flour

3/4 cup sourdough starter

1 egg white mixed with 1 tablespoon cold water.

Mix water, milk and vegetable oil.

Bring to a boil and then cool. 

Dissolve yeast in warm water.

Add yeast, sugar and salt to cooled milk mixture and stir until sugar and salt are dissolved.

Add flour and sourdough starter. Stir well, but do not knead. Place in a large bowl, cover and let rise until double in bulk, about 1-1/2 hours.

Turn onto a lightly floured board and divide into two portions. Pat or roll each portion into a 15"x10" rectangle.

Beginning at the long end, roll up tightly and seal edge by pinching together. With a hand on each end, roll gently back and forth to taper ends. Place on baking sheet.

With a sharp knife, make 1/8" deep cuts diagonally along loaf about 2" apart.

Cover and let rise until a little more than double.

Preheat oven to 425 degrees.

Bake 15 minutes.

Reduce heat to 350 degrees and bake 15 to 20 minutes longer.

Brush top and sides with a mixture of 1 egg white and 1 tablespoon cold water.

Bake 5 minutes longer.

Cool.

Makes 2 loaves.

Spoon Bread

2-1/2 cups milk

2 teaspoons sugar

1 teaspoon salt

1 cup yellow cornmeal

3 eggs, separated

3 tablespoons butter

Place milk in top of double boiler and heat to boiling point.

Add salt, sugar and cornmeal, stirring constantly to prevent lumps.

Cook 4 minutes and pour slowly over beaten yolks.

Add butter and beat until it is melted.

Fold in stiffly beaten whites and pour in greased deep casserole or souffle dish.

Bake at 400 degrees for 45 minutes.

Serves 8.

Whole Wheat Bread

4 cups wheat flour

2 cups white flour

2 teaspoons sal2-1/2 cups warm water {110 degrees}

2 packages active dry yeast

1/4 cup soft shortening

1/4 cup honey or brown sugar

Mix flours and salt together in large bowl.

Dissolve yeast in water.

Add the yeast mixture to the flours reserving 3 cups of flour for later addition.

Mix well.

Stir in remaining flour.

Knead well, adding flour to keep dough from sticking.

Place dough in greased large bowl. Cover and let rise until doubled. Punch dough down. Divide into 2 parts and form 2 loaves. Place into loaf pans and let rise again until doubled.

Bake in preheated 375 degree oven about 45 minutes.

Lower heat a bit if loaves are getting too brown.

Cornbread

1-1/2 cups cornmeal

1 cup all-purpose flour, sifted

1 tablespoon baking powder

1-1/4 teaspoons salt

3/4 cup unsalted butter, melted and cooled

2 large eggs, lightly beaten

1-1/2 cups milk

Preheat oven to 375 degrees.

Butter a 9 inch square pan.

In a mixing bowl, sift together the cornmeal, flour, baking powder and salt.

Add the butter, eggs and milk and stir until just combined.

Pour into pan and bake about 40 minutes; or divide mix into corn stick mold pan and bake 20 minutes.

Or double the recipe, pour into a greased heavy cast iron skillet that has been preheated.

Bake for 25 to 30 minutes.

Yields 6 to 9 servings.

Cowboy Terms

Bronco   A wild horse
Maverick   An unbranded animal
Dogie    An undersized calf
Muley    A hornless cow
Paint    A horse with irregular patches of white
Remuda   A range outfit's collection of saddle horses
String    A cowboy's mount or line of horses
Chuck    Food
Cookie   A ranch/ chuck wagon cook
Nighthawk    A cowboy who guards the herds at night and sleeps during the day
Nester    A squatter on government land, usually to farm
Tenderfoot    A person new to the job
Waddie    Temporary hand hired when a ranch is short of help
Road Agent    Cowboy slang for robber
Rustler    Cattle thief
Cow Town    Town at the end of the trail where cowboys delivered their herds
Boot Hill    Cow town cemeteries