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Taos Bread

breads, native

1 1/2 cup water
3 tablespoon butter
1 tablespoon sugar
3 teaspoon salt
2 pkg dry yeast
1/2 cup very warm water
6 1/2 cup sifted all purpose flour

This Pueblo Indian bread is shaped in the form of the sun-- to honor the Sun God (who resides in Arizona *:)) Combine water, butter, sugar ad salt in a small saucepan Heat slowly until butter melts; cool to lukewarm. Sprinkle yeast into very warm water in large bowl.Stir in yeast until dissolved, then stir in butter mixture Beat in 4 C flour until smooth. Beat in enough remaining flour to make a soft dough. Turn on to floured surface; knead until smooth and elastic Use only as much flour as needed to keep dough from sticking. Place in a greased bowl, turn to coat all over with shortening; cover with towel and allow to rise for 1.5 hours, or until doubled in bulk. Punch down; turn onto floured surface and knead a few times Divide dough into 3 equal pieces. Shape each piece into a ball. Cover with towel and allow to rest for 10 min. On floured surface, roll each ball into a 9" circle Fold each circle almost in half. Top circular edge should be about 1: from bottom circular edge. Place on greased cookie sheet. With kitchen shears, make about 6 gashes in the dough, cutting from the circular edge about 2/3 the way inward to the folded edge. Spread the fingers of the dough apart so they will not touch each other while baking. Do the same with the remaining 2 balls of dough. Let rise again in a warm place, away from drafts, for 1 hour, or until doubled. Bake in mod. oven - 350F for 50 minutes, or until breads are golden and give a hollow sound when tapped. Remove from cookie sheet to wire rack; cool completely From: Bobbie Kopf Date: 01-13-96 Cooking From: Dale Shipp Date: 11 Oct 97 National Cooking Echo Ä

Yield: 1 servings

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