Traditional Alaska Food Dishes & Christmas/New Year Dishes (school, farm)

[wildchild_to]

Originally Posted by NomadicBear

lol

IVORY handled, of course.

Behave yourself, no teasing.

[SityData]

Originally Posted by RayinAK

Have you ever had jalapeño-cheese bread? Not much difference to the process of making the doug and letting rise, except as follows: roll the doug like when making a pizza crust, then spread a layer of very small pieces of jalapeño pepper, followed by a layer of grated cheddar cheese. Roll the bread into a loaf, put in a ceramic bowl covered with a towel so it can rise, and then bake like you do with other breads. Something like this:
Jalapeno Cheese Bread Recipe - Allrecipes.com

We make those quite a lot - and then laugh - when people bite into them.

I just throw the grated cheese and jalapeno's right into the flour before I mix it and add the liquids. Whoa - them things are potent!!

Eugene Browers crew loved them when we went whaling with them in Barrow; I was the baker for two different crews. Baking bread every day and sometimes twice a day during whaling & fall whaling for George & Maggie's crew. Their favorites were the cheese & jalapeno & The Onion biscuits.

[LittleJazzyP]

Originally Posted by RayinAK

Have you ever had jalapeño-cheese bread? Not much difference to the process of making the doug and letting rise, except as follows: roll the doug like when making a pizza crust, then spread a layer of very small pieces of jalapeño pepper, followed by a layer of grated cheddar cheese. Roll the bread into a loaf, put in a ceramic bowl covered with a towel so it can rise, and then bake like you do with other breads. Something like this:
Jalapeno Cheese Bread Recipe - Allrecipes.com

That sounds delicious!

[warptman]

Originally Posted by NOTAM

so, would refrigerating or freezing left over fry bread not be a good idea? is the only way to really enjoy it is to eat it fresh, the same day?

Put them in a air tight container and they'll be fine. Once you try them, you're hooked for life.

[gingerpeaches]

Former landlord left a bread machine here for me to use but I want to make some like you all are talking about. Its sounds good and I cant think of anything better than homemade bread!

[Grannysroost]

Ginger, you can do a quick bread which is like a batter, like a beer bread and if you don't have or want beer, just add soda like sprite instead...

Now does anyone do sourdough here? I have read that the natural yeast spores are different whereever you are. I was wondering how different the more western village starter would be from like say on the Kenai Peninsula?

[SityData]

What can you add to the flour ??

Raisns & Cinnimon

Shredded Cheese(s) Many different types!

jalapeno's & other hot type peppers

Fruits & nutz

Flakes of dried onions (slurp) My favorite; I mean a whole huge bottle!!

Anything... goes!!

We;ve even used pie filling; like cherries, blueberries, or apple, pineapple

Old banannas ?? toss em in mash em up...!

We've tried everything.... almost!

I have two huge bags of 50 pounds each of flour! It will be gone very soon.

My sons were raised on home made biscuits made fresh every other day for many years.

[RayinAK]

Originally Posted by SityData

We make those quite a lot - and then laugh - when people bite into them.

I just throw the grated cheese and jalapeno's right into the flour before I mix it and add the liquids. Whoa - them things are potent!!

Eugene Browers crew loved them when we went whaling with them in Barrow; I was the baker for two different crews. Baking bread every day and sometimes twice a day during whaling & fall whaling for George & Maggie's crew. Their favorites were the cheese & jalapeno & The Onion biscuits.

Cheese jalapeño bread tastes best right out of the oven. When my wife bakes this type of bread, she does not put too much jalapeño, just enough for a slightly hot combination, which in turn goes very well with a glass of milk. But if the bread is hot instead of mild, then water takes the sting out of the mouth better than milk

[ShipOfFools42]

Originally Posted by Grannysroost

Ginger, you can do a quick bread which is like a batter, like a beer bread and if you don't have or want beer, just add soda like sprite instead...

Now does anyone do sourdough here? I have read that the natural yeast spores are different whereever you are. I was wondering how different the more western village starter would be from like say on the Kenai Peninsula?

This is what I've been wanting to hear about. It is the Alaska forum after all, lol. But yeah, there's a bakery here in town (Birmingham) that was started by a woman who was a great scholar and was in France doing research and such, and she fell in love with baking bread. She fell so much in love with it that she decided to come back home to Alabama after completing her research and open a bakery. She brought a very specific sourdough starter over here from France, went to great pains to get it here, and I believe that she still bakes that exact same sourdough every day at the bakery, brought all the way from France, I believe in Provence, in the south of France. Really a pretty cool story, I think.

I'd love to hear about people's sourdough recipes.

[SityData]

Everytime I bake in the village; we always give 1/2 of what we make away to the elders. They just love it when we stop by. So don't the kids!!