Pueblo Bread P 64 Recipes

PUEBLO OVEN BREAD - NATIVE AMERICAN

Steps:

• Dissolve yeast in 1/4 cup warm water. Mix well and set aside.
• Combine shortening, honey and salt in large bowl. Add 1 cup hot water and stir well. When mixture cools to room temperature, mix well with yeast mixture.
• Add 4 cups of four, stirring well after each cup.
• Spread 1 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, cover with cloth and put in warm place until dough doubles in bulk.
• Turn dough onto floured surface again and knead well. Divide dough into two equal parts. Shape each into loaves or rounds.
• Place the loaves on well-greased cookie sheet, cover with cloth and allow to double in warm place. Put into preheated 350-degree oven and bake until lightly browned (about 1 hour). Use oven's middle rack and place a shallow pan of water on the bottom of the oven.

PUEBLO OVEN BREAD

Steps:

• Soften and dissolve yeast in a little warm water. Mix lard, flour, salt and dissolved yeast in a large bowl. Add warm water a little at time kneading to even out all ingredients. Let dough rise in bowl, covered with a heavy cloth and set near a warm place for approximately 5 to 6 hours.
• After dough has risen, punch down the dough and let rise once more, after the dough has risen a second time, divide the dough, shape into loaves and place in greased loaf pans, cover with a cloth and let rise 1 more time in warm place.
• Preheat the oven to 400 degrees F. Bake for approximately 50 to 60 minutes or until tops are browned and loaves sound hollow when tapped.

POSOLE WITH INDIAN FRY BREAD: ISLETA PUEBLO STYLE

Steps:

• For the Posole: Soak red chiles for 1/2 hour, remove seeds and veins and puree in blender. (Alternately, use 3 tablespoons of red chili powder).
• Boil meat until tender.(1 1/2 hour, medium heat).
• Drain and rinse hominy. Add chiles, hominy and seasonings to meat. Simmer for another 1/2 hour at least.
• For the Indian Fry Bread: Mix ingredients with warm water to make a soft dough. Pat out the dough, shape into 3 inch balls about the size of a peach. About 12 total.
• Pat and stretch with your hand, roughly into circles, 1/2 inch to 3/4 inch thick. Pinch edges. Put small hole in middle with your finger.
• Fry one at a time in a cup hot oil on both sides until brown and puffy.
• Serve posole, hot, with fry bread and bowls of garnishes.
• Note: the authentic or ancient recipe calls for pork rinds and/or pigs feet. I do not use either.

PUEBLO BREAD - P . 64

Steps:

• In a small bowl, dissolve yeast in warm water let stand until foamy, 5 to 10 minutes.In a large bowl, combine lard, salt and yeast mixture. Alternately add most of the flour and water, a little at a time, mixing by hand to make a soft dough. On a lightly floured surface, knead for 6 to 8 minutes or until smooth. Place in a greased bowl turn to coat surface. Cover and let rise in a warm place, free from drafts, until doubled, about 1 hour.Punch down dough knead on a lightly floured surface for 3 minutes. Cover let rest for 10 minutes. Divide dough into six equal portions. Pat each portion into a 4-inch circle. Fold the circle in half. In the top half with kitchen shears, cut three slashes in the free edge to form four wedges. Repeat with the remaining circles of dough. Place each in a greased 4 1/2 -inch foil tart pan. Cover and let rise in a warm place, free from drafts, until nearly doubled, 30 to 40 minutes. Place foil pans on a baking sheet and bake in a preheated 400° oven for 25 to 30 minutes or until light brown on top and loaves sound hollow when tapped. Remove from pans cool on wire racks.