Best Pueblo Oven Bread Native American Recipes

Pueblo Oven Bread image

Provided by Food Network

Time 1h20m

Yield about 4 loaves

Number Of Ingredients 5

1 package dry yeast
2 cups warm water
4 tablespoons lard
Approximately 8 cups white all- purpose flour
2 tablespoons salt

Steps:

Soften and dissolve yeast in a little warm water. Mix lard, flour, salt and dissolved yeast in a large bowl. Add warm water a little at time kneading to even out all ingredients. Let dough rise in bowl, covered with a heavy cloth and set near a warm place for approximately 5 to 6 hours.
After dough has risen, punch down the dough and let rise once more, after the dough has risen a second time, divide the dough, shape into loaves and place in greased loaf pans, cover with a cloth and let rise 1 more time in warm place.
Preheat the oven to 400 degrees F. Bake for approximately 50 to 60 minutes or until tops are browned and loaves sound hollow when tapped.

Native American Pueblo Feast Day Cookies Recipe - (4/5) image

Provided by á-39535

Number Of Ingredients 10

2/3 cup plus 1/4 cup sugar, divided
2/3 cup lard or 2/3 cup vegetable shortening
1 egg
2 cups unbleached flour, sifted
4 1/2 teaspoons baking powder
1/2 teaspoon vanilla extract
1/2 teaspoon anise seed
1/3 cup milk
1/2 cup pine nuts or piñons (may substitute walnuts, peanuts, or roasted sunflower seeds), chopped
1 teaspoon ground cinnamon

Steps:

Preheat your oven to 350ºF. In a mixing bowl, cream 2/3 cup of sugar and lard. Add egg and blend thoroughly. Stir in the flour, baking powder, vanilla, and anise seed, blending thoroughly. Gradually add milk until a stiff dough is formed. Mix in the piñon nuts or substitute. Roll the dough out on a lightly floured board to 1/2 inch thickness. Cut into 2-inch cookies with a cookie cutter. Sprinkle the tops with mixture of the remaining sugar and cinnamon. Bake the cookies on a well greased baking sheet for about 15 minutes or until golden. Cool on a rack.

Native American Bread image

Provided by Food Network

Categories side-dish

Time 1h45m

Yield 8 servings

Number Of Ingredients 5

1/2-ounce active dry yeast (2 (1/4-ounce) packets)
1 1/4 cups warm water (105 to 110 degrees F)
8 cups all-purpose flour
1/4 cup salt
1 cup lard

Steps:

Begin by making an open fire oven with coals.
In a small bowl, dissolve the yeast in the warm water and let stand for 5 minutes. In a separate large bowl, mix together the flour, salt, and lard. Knead thoroughly, and then add the yeast mixture and continue to knead until it has reached a dough consistency.
Cover dough with a clean kitchen towel and set in a warm dark place to let rise for 45 minutes.
Divide dough in half and knead again to remove any air pockets. Place each half in a separate aluminum pan and press the dough down.
Push the coals and ashes of the fire to one side, but do not put fire out. Place the aluminum pans on the clean ground of the open fire oven, and bake for 45 minutes.
Slice and serve with butter.