Squaw Bread
Squaw Bread are golden, crispy fried bread squares with a light, flaky interior, perfect as a snack or accompaniment, especially enjoyed by those who love classic comfort foods.
Ingredients
Instructions
- Combine flour, salt, and baking powder in a bowl.
- Add milk slowly, stirring to form a soft dough.
- Turn the dough onto a floured surface.
- Knead lightly and roll out to 1/4-inch thickness.
- Cut into 2-inch squares.
- Drop the squares into hot, deep fat.
- Fry until golden brown and crispy.
Tips & Substitutions
For a richer flavor, consider adding a tablespoon of sugar to the dry ingredients. If you don’t have milk on hand, water or a non-dairy milk substitute can work as well. Ensure your fat is hot enough before frying to achieve that perfect golden brown. For a variation, try adding herbs or cheese to the dough for an extra twist.
Serving Suggestions
Serve Squaw Bread warm as a delightful snack or appetizer. They pair wonderfully with dips like ranch or garlic aioli. For a full meal, consider serving alongside a hearty soup or salad. These crispy squares also make a fun addition to a charcuterie board, complementing both savory and sweet elements, such as Aunt Jessie'S Apple Pie.
Storage & Reheating
Store any leftover Squaw Bread in an airtight container at room temperature for up to two days. If you want to keep them longer, you can freeze the squares by placing them in a single layer on a baking sheet and then transferring to a freezer-safe bag. To reheat, simply warm them in a toaster oven until crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Squaw Bread contains roughly 564 calories, with 16g protein, 118g carbohydrates, and 2g fat. It is an excellent source of iron (43% of the Daily Value), protein (31% of the Daily Value), and calcium (23% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 976mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may alter the texture slightly. Whole wheat flour will give the bread a denser and nuttier flavor. You might need to adjust the liquid slightly as whole wheat absorbs more moisture.
What type of oil is best for frying?
For frying Squaw Bread, it's best to use oils with a high smoke point, such as vegetable oil, canola oil, or peanut oil. These oils can withstand the heat without burning, ensuring a crispy finish. Avoid using olive oil, as it has a lower smoke point and can impart a strong flavor.
Can I bake these instead of frying?
Yes, you can bake Squaw Bread for a healthier alternative. Preheat your oven to 400°F (200°C) and place the cut squares on a baking sheet lined with parchment paper. Brush with a little oil and bake for about 15-20 minutes, or until golden brown, flipping halfway through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).