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Squaw Bread

Amanda Cooks & Styles
Squaw Bread - Sweet, hearty, and soft squaw bread is my ultimate weak spot. This bread serves as the ultimate sandwich bread or can also serve with warm butter for a delicious appetizer.
4.72 from 7 votes
Prep Time 1 hr 30 mins
Cook Time 30 mins
Total Time 2 hrs
Course Side Dish
Cuisine American
Servings 1 large loaf



  • 2-1/2 cups wheat flour
  • 1 cup all-purpose flour
  • 3 tbsp granulated sugar
  • 1 pkg active dry yeast
  • 1-1/2 cups warm water 105 - 110 degrees F
  • 4 tbsp molasses
  • 2 tbsp honey
  • 2 tbsp butter softened
  • 2 tbsp cocoa powder
  • 1 tsp salt
  • 2 tbsp cornmeal


  • Combine yeast, water and sugar in the bowl of your stand mixer and let sit for about 5 minutes for yeast activation.
  • Add molasses, honey, butter, cocoa powder, salt and wheat flour to the yeast mixture. Fit your mixer with dough hook and begin to knead over medium-low speed. Add remaining flour and continue to knead until a ball of dough begins to form around your hook and pulls away from the bowl. If your dough is still too sticky and not forming a ball, add more all-purpose flour about 2 tbsp at a time.
  • Transfer the ball of dough to a lightly greased bowl. Cover with a clean towel and let dough rise for about 1 hour or until it doubles in size.
  • Preheat oven to 450 degrees. If you have a pizza stone: Place a pizza stone in the oven to preheat for about 20-30 minutes. ** If you don't have a pizza stone, skip this step and use a baking sheet.
  • Sprinkle parchment paper with cornmeal and place smooth ball of dough on top. When ready, carefully slide parchment paper with dough onto a baking sheet or the preheated pizza stone.
  • Bake for 30-35 minutes until golden and sounds hollow when you knock on the bread.
  • Remove from oven and let cool on a cooling rack.
Keyword squaw bread, squaw bread recipe, sweet brown bread