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==Description== |
==Description== |
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*1 tsp [[Salt]] |
*1 tsp [[Salt]] |
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*3 tbl [[Vegetable Shortening]], melted |
*3 tbl [[Vegetable Shortening]], melted |
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| − | *1 cup Cold water |
+ | *1 cup Cold [[water]] |
*4 1/2 cup [[All Purpose Flour]] |
*4 1/2 cup [[All Purpose Flour]] |
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===Directions=== |
===Directions=== |
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*Soften the [[Yeast]] in the [[Lukewarm Water]]. |
*Soften the [[Yeast]] in the [[Lukewarm Water]]. |
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| − | * Mix the salt and the cold water together and add to the yeast mixture. |
+ | * Mix the [[salt]] 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. |
+ | *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]]. |
*You will probably have to knead in the final cup of [[Flour]]. |
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| − | *Shape the dough into a ball, brish lightly with the remaining shortening, and cover with a dry cloth. |
+ | *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. |
*Set the bowl in a warm place until doubled in bulk, anout 1 hour. |
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*Punch the dough down and, on a floured board, knead about 5 minutes. |
*Punch the dough down and, on a floured board, knead about 5 minutes. |
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[[Category:Native American Appetizers]] [[Category:Appetizers]] [[Category:Recipes]] |
[[Category:Native American Appetizers]] [[Category:Appetizers]] [[Category:Recipes]] |
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| + | [[category:shortening Recipes]] |
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| + | [[category:yeast Recipes]] |
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| + | [[category:flour Recipes]] |
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| + | [[category:water Recipes]] |
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| + | [[category:salt Recipes]] |
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Revision as of 03:13, 14 May 2006
Description
Adobe Bread
Ingredients
- 1 pkt Active dry Yeast, (1/4 oz)
- 1/4 cup Lukewarm Water
- 1 tsp Salt
- 3 tbl Vegetable Shortening, melted
- 1 cup Cold water
- 4 1/2 cup All Purpose Flour
Directions
- Soften the Yeast in the Lukewarm Water.
- Mix the salt 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 400F.
- Bake the loaves on a cookie sheet 50 minutes.