Pueblo Oven Bread Recipes

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PUEBLO OVEN BREAD - NATIVE AMERICAN



Pueblo Oven Bread - Native American image

This recipe is a slightly modernised version of the traditional Pueblo Oven Bread. Traditionally the bread is cooked in outdoor ovens (hornos) so the recipe has been slightly adapted to accommodate home cooking. This recipe comes from Cooking Post. Time to make doesn't include rising & resting time!

Provided by Um Safia

Categories     Yeast Breads

Time 1h55m

Yield 2 loaves

Number Of Ingredients 6

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

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.

Nutrition Facts : Calories 1304.9, Fat 6.4, SaturatedFat 1.3, Sodium 593.4, Carbohydrate 274.7, Fiber 9.3, Sugar 35.6, Protein 33.8

NATIVE AMERICAN BREAD



Native American Bread image

Provided by Food Network

Categories     side-dish

Time 1h45m

Yield 8 servings

Number Of Ingredients 5

1/2-ounce active dry yeast (2 (1/4-ounce) packets)
1 1/4 cups warm water (105 to 110 degrees F)
8 cups all-purpose flour
1/4 cup salt
1 cup lard

Steps:

  • Begin by making an open fire oven with coals.
  • In a small bowl, dissolve the yeast in the warm water and let stand for 5 minutes. In a separate large bowl, mix together the flour, salt, and lard. Knead thoroughly, and then add the yeast mixture and continue to knead until it has reached a dough consistency.
  • Cover dough with a clean kitchen towel and set in a warm dark place to let rise for 45 minutes.
  • Divide dough in half and knead again to remove any air pockets. Place each half in a separate aluminum pan and press the dough down.
  • Push the coals and ashes of the fire to one side, but do not put fire out. Place the aluminum pans on the clean ground of the open fire oven, and bake for 45 minutes.
  • Slice and serve with butter.

NATIVE AMERICAN PUEBLO FEAST DAY COOKIES RECIPE - (4/5)



Native American Pueblo Feast Day Cookies Recipe - (4/5) image

Provided by á-39535

Number Of Ingredients 10

2/3 cup plus 1/4 cup sugar, divided
2/3 cup lard or 2/3 cup vegetable shortening
1 egg
2 cups unbleached flour, sifted
4 1/2 teaspoons baking powder
1/2 teaspoon vanilla extract
1/2 teaspoon anise seed
1/3 cup milk
1/2 cup pine nuts or piñons (may substitute walnuts, peanuts, or roasted sunflower seeds), chopped
1 teaspoon ground cinnamon

Steps:

  • Preheat your oven to 350ºF. In a mixing bowl, cream 2/3 cup of sugar and lard. Add egg and blend thoroughly. Stir in the flour, baking powder, vanilla, and anise seed, blending thoroughly. Gradually add milk until a stiff dough is formed. Mix in the piñon nuts or substitute. Roll the dough out on a lightly floured board to 1/2 inch thickness. Cut into 2-inch cookies with a cookie cutter. Sprinkle the tops with mixture of the remaining sugar and cinnamon. Bake the cookies on a well greased baking sheet for about 15 minutes or until golden. Cool on a rack.

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