Pueblo Bread |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| INGREDIENTS: | ||
| 9 cups flour | 2 packages dry yeast | 1/2 cup warm water |
| 2 teaspoons salt | 4 tablespoons melted lard or cooking oil | 2 cups water |
| 1 | Soften yeast in warm water. Mix melted lard or oil, salt and yeast in large bowl. Alternately add flour and water, a little at a time, beating thoroughly after each addition, kneading in last of flour until dough is very smooth. Shape in ball and let rise, covered with damp cloth in large greased bowl until doubled in bulk. |
| 2 | Punch down, and knead on floured board for at least five minutes. Shape into four balls, put in greased baking pans, cover with cloth and let rise for 20-30 minutes in warm place. |
| 3 | Bake in 400 oven for 50 minutes or until tops are browned and loaves sound hollow when tapped. |