Pueblo Bread - p . 64

Serves: 6
Total Calories: 200


1 package yeast active dry
1/4 cup water warm (105° to 115°)
2 tablespoons lard melted and cooled
1 teaspoon salt
3 cups flour
1 cup water warm


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.

Nutritional Facts:

Serves: 6
Total Calories: 200
Calories from Fat: 0

This Pueblo Bread - p . 64 recipe is from the Flavors of America Cookbook. Download this Cookbook today.

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