Quick And Easy Chumash Acorn Bread
While this bread can be made with the more historically authentic (but difficult to find) acorn flour, for ease sake you can substitute conventional white flour.
Additionally, since the Chumash did not cultivate the land they lived on, they probably picked the strawberries that are in this recipe in the wild. And finally, with a nod toward the advancement of baking science, both baking soda and powder have been added to this recipe, yielding a lighter and fluffier result that any Chumash Indian would have welcomed!
3 cups all purpose flour
1 cup ice water or milk
3 tablespoons butter
1 teaspoon salt
½ cup sugar
2 teaspoons baking powder
1 pinch of baking soda
OPTIONAL: Feel free to include diced strawberries (or other fruit) in the, they make an especially sweet, colorful and yummy addition!
Combine room temperature butter with sugar – creaming them. Add in flour, salt, baking soda and powder and mix. Slowly drizzle in ice water/milk and combine mixture, forming it into dough.
Cut or simply rip small portions of the dough (golf ball size) and by hand, flatten them into small 3-5 inch circular pieces. Prick the surface of the dough with a fork and cook on an oiled hot griddle. Turn with a spatula and remove when golden brown. Watch these flat bread disks closely because they cook fast! Total cook time should be about five minutes.
Serve warm with jam, a drizzle of honey or maple syrup as a delicious topping!