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Native American Iroqois Strawberry Bread

(NATIVE AMERICAN) IROQUOIS STRAWBERRY BREAD
Author Shayn Amber Wetherell


Origin UNITED STATES


No sugar! This is more like a moist cake than bread.


METHOD


Bake in the oven for 60 mins on 190c (American 274F) It goes in as a liquid.

The strawberries will rise to the top.

I sprinkle them on top when the mixture is in the baking pan.

Let it sit for a good while after it is baked (30 mins – 60 mins)

INGREDIENTS


• 1/2 cup butter
• 1/2 cup honey
• 1 cup flour
• 1 cup cornmeal aka polenta
• 1 tsp baking soda
• 1 tsp salt
• 1 cup wild strawberries or sliced larger berries


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