In the pueblos, this bread is baked in outdoor ovens called hornos. This recipe has been adapted for indoor home ovens.
Dissolve yeast in 1/4 cup warm water, mix well, set aside.
Combine shortening, honey and slt 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 flour, stirring well after each cup.
Spread 1 cup of flour on cutting board and place dough on 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.
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Serving Size: 1 Serving (947g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2555 | ||
Calories from Fat: 93 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.4g | 14 % | |
Saturated Fat 2.7g | 13 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 2.4mg | 1 % | |
Sodium 25.3mg | 1 % | |
Potassium 708.9mg | 19 % | |
Total Carbohydrate 543.3g | 160 % | |
Dietary Fiber 17g | 68 % | |
Sugars, other 526.4g | ||
Protein 64.4g | 92 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2555
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