Try using the search function here - you'll find several recipes.

My humble recipe:

http://foolishpoolishbakes.wordpress.com/2008/12/04/squaw-bread-2/

Mine did not have the dark hue that typically comes from adding caramel colouring (which I believe you can get from KA)...simply add this to my recipe and you should have the colour you desire.

Cheers

FP

One of the problems with doing an internet . . . or a cookbook . . . search for squaw bread is that the name is used for several different sorts of bread.

I have followed this recipe from The New York Times Bread and Soup Cookbook by Yvonne Young Tarr every time I wanted something quick for my family for years.  One big difference is that I would cook the bread in smaller batches, creating not three but six loaves.

5 C all purpose or unbleached white flour

2 T baking powder

1 1/4 t salt

1 1/2 T melted butter

2 C milk

oil for frying

Combine 4 C flour, baking powder and salt, sifting together into large bowl.  Melt butter and add to milk then add mixture, a little at a time, to the dry ingredients.  The book recommends using an electric mixer but I always used a wooden spoon.

The remaining flour is kneaded into the dough on a pastry board until all the flour is worked in.  Divide dough into pieces and  roll each piece flat.

Add 3 or 4 T oil to 10" skillet.  When oil is hot, add round of dough, frying until crisp on each side.  Serve hot.

Here is the recipe I have used many times. I think this is from The Bread Bible.

                                                   Squaw Bread

          2 ¼ cup                warm water

          1/3 cup                vegetable oil

           1/4 cup                honey

           1/4 cup                packed brown sugar

           1/4 cup                dark raisins

           1 ½ Tablespoons active dry yeast

                                      pinch of brown sugar

           3 - 3 ¼ cup          AP or Bread flour

            1/2 cup               Whole Wheat flour

           1 ½ cup               Medium Rye flour

            1/2 cup               instant dry milk

           2 ½ teaspoons     salt

                                     Cornmeal for dusting

           2 Tablespoons     butter for brushing

Assembly:

             In a food processor or blender, add ½ cup warm water, oil, honey, brown sugar, and raisins. Let sit 5 minutes and then puree. Add 1 ½ cups water and combine. Set aside raisin water.

             In a small bowl put ¼ cup warm water and yeast mixing till dissolved. Sprinkle pinch of brown sugar on top and allow to get foamy - about 10 minutes. Set aside.

             In a large bowl put in 1 cup of AP flour, all the WW and Rye flours, dry milk and salt. Add raisin water and yeast mixture and beat 1 minute. Add remainder of AP flour ½ cup at a time. Knead till dough starts to clear sides of bowl. Knead by dough hook 2 - 3 minutes till dough is smooth and springy. Dough can be kneaded by hand on a floured surface.

             Place dough into a greased bowl and cover to rise till doubled - about 1 ½ hours.  Gently deflate dough and turn onto a floured surface and divided dough into 4 portions. Shape each portion into a tight round or oval shape and place 2 each on greased and cornmealed baking sheets. Cover with plastic wrap and allow to double - about 45 minutes.

             Twenty minutes before baking preheat oven to 425 degrees if using a baking stone, or 375 degrees if not. With a sharp knife cut a ¼ inch deep cross on top of each loaf and brush with melted butter. Reduce oven to 375 degrees and bake loaves for 35 - 40 minutes. Bake till loaves are brown and crusty. Tapping bottom of done loaves should make a hollow sound.  Cool loaves and enjoy!!!!