| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
American |
Native amer, Breads |
2 |
Loaves |
INGREDIENTS
| 1 |
pk |
Active dry yeast (1/4 oz) |
| 1/4 |
c |
Lukewarm water |
| 1 |
ts |
Salt |
| 3 |
tb |
Vegetable shortening, melted |
| 1 |
c |
Cold water |
| 4 1/2 |
c |
All purpose flour |
INSTRUCTIONS
In a large bowl, soften the yeast in the lukewarm water. Mix the salt, 2
tablespoons of the shortening, and the cold water together and add to the
yeast mixture.
Sift in the flour gradually, beating well after each addition for a smooth
consistency. You will probably have to knead in the final cup of flour.
Shape the dough into a ball, brish lightly with the remaining shortening,
and cover with a dry cloth. Set the bowl in a warm place until doubled in
bulk, anout 1 hour.
Punch the dough down and, on a floured board, knead about 5 minutes. Shape
into 2 round loaves on a well greased baking sheet. Cover with a dry cloth
and set to rise another 45 minutes.
Preheat the oven to 400 degrees F. Bake the loaves on a cookie sheet 50
minutes, until they are light brown and sound hollow when tapped. *****
This is an adaptation of the traditional recipe that is still being used by
almost every Native American family.
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on May 25, 98
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