Saturday, February 18, 2006

Pueblo Bread

Santa Ana Pueblo
Zia Pottery

This is a Contemporary American Indian bread adjusted for indoor ovens. The Tamatame have occupied New Mexico since the 1500's.

1 package dry yeast
1/2 teaspoon shortening
1/4 cup honey or sugar
1/2 teaspoon salt
1 cup water
5 cups all-purpose flour

dissolve the yeast in 1/4 warm water, Combine lard, honey and salt in very lard bowl. Add 1 cup hot water and stir well. When mixture cools to room temperature, mix well with yeast mixture. Add four cups of flour stirring well after each cup.

Spread one cup of flour on cutting board and place dough upon it. Knead until dough is smooth and elastic (about 15 minutes). Put dough in large bowl, and cover with clean cloth; place in warm place and let rise until double.

turn dough onto floured surface again and knead well. Divide dough into two equal parts. Place the loaves on well greased cookie sheet, cover with a cloth and allow to rise to double in bulk again in warm area. Put into preheated 350 F oven and bake until lightly browned. About 1 hour. Place a shallow pan of water on ovens bottom rack while baking.

Zia Pueblo

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