| previous | next |
Title: Taos Bread
Categories: Amerind Bread
Yield: 1 Servings
| 1 1/2 | c | Water |
| 3 | tb | Butter |
| 1 | tb | Sugar |
| 3 | ts | Salt |
| 2 | pk | Dry yeast |
| 1/2 | c | Very warm water |
| 6 1/2 | c | Sifted all purpose flour |
This Pueblo Indian bread is shaped in the form of the sun-- to honor the Sun God (who resides in Arizona *:))
Combine water, butter, sugar ad salt in a small saucepan Heat slowly until butter melts; cool to lukewarm.
Sprinkle yeast into very warm water in large bowl.Stir in yeast until dissolved, then stir in butter mixture
Beat in 4 C flour until smooth. Beat in enough remaining flour to make a soft dough.
Turn on to floured surface; knead until smooth and elastic Use only as much flour as needed to keep dough from sticking.
Place in a greased bowl, turn to coat all over with shortening; cover with towel and allow to rise for 1.5 hours, or until doubled in bulk.
Punch down; turn onto floured surface and knead a few times Divide dough into 3 equal pieces. Shape each piece into a ball. Cover with towel and allow to rest for 10 min.
On floured surface, roll each ball into a 9" circle Fold each circle almost in half. Top circular edge should be about 1: from bottom circular edge. Place on greased cookie sheet. With kitchen shears, make about 6 gashes in the dough, cutting from the circular edge about 2/3 the way inward to the folded edge. Spread the fingers of the dough apart so they will not touch each other while baking.
Do the same with the remaining 2 balls of dough. Let rise again in a warm place, away from drafts, for 1 hour, or until doubled.
Bake in mod. oven - 350F for 50 minutes, or until breads are golden and give a hollow sound when tapped.
Remove from cookie sheet to wire rack; cool completely
From: Bobbie Kopf Date: 01-13-96 Cooking From: Dale Shipp Date: 11 Oct 97 National Cooking Echo Ä
| previous | next |