Wednesday, October 5, 2005

Adobe Bread

Adobe bread, also called oven bread, is a type of bread typical of the Pueblo peoples of the Southwestern United States.The bread is often shaped like animals typical of the region. The dough often contains meat, vegetables, seeds, or nuts.The bread is baked in a beehive-shaped outdoor adobe oven known as an horno.

  • 1 package dry yeast (1/4 oz)
  • 1/4 cup warm water
  • 2 tablespoons melted lard or shortening
  • 1 teaspoon salt
  • 4 1/2 cups flour
  • 1 cup water

Cooking Methods:

  • Soften the yeast in the warm water in a large bowl. 
  • Then mix in the melted lard or shortening and the salt. 
  • Add the flour alternately with the water, sifting the flour a little at a time and beating well after each addition to make a smooth mixture. 
  • Shape the dough into a ball, and place in a greased bowl, brush lightly with melted lard or shortening, cover with a dry cloth, and set in a warm place to rise for about 1 hour. 
  • When the dough has doubled in bulk, punch down, turn onto a floured board, and knead for about 5 minutes. 
  • Divide into two equal parts and shape into two round loaves on a well-oiled board or greased baking tin. 
  • Cover the loaves with a dry cloth, set in a warm place and let rise for 15 minutes. 
  • Bake the bread in a hot oven, for 50 minutes or until the loaves are lightly browned and sound hollow when thumped. 
  • Cool, cut into wedges before serving.


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