Post by blackcrowheart on Jul 24, 2007 14:25:55 GMT -5
Bear Paw Bread Recipe
This pueblo (Bear Paw) bread originated in the Rio Grande area of New Mexico
and has always been made in the shape of a bear's paw. It is crusty, easy to
make, delicious to eat, and most impressive in appearance! This recipe can
easily be halved; it can also be frozen, well wrapped, for up to three months.
2 cups hot water
2 teaspoons solid vegetable shortening, lard,
butter, or margarine
1 teaspoon honey
1/2 teaspoon salt
2 packages (about 2 tablespoons) active dry yeast
1/2 cup warm water (110 degrees F)
Place the 2 cups of hot water, shortening, honey, and salt in a large bowl;
stir to melt shortening.
Dissolve yeast in the warm water in a small bowl. When liquid in the large
bowl has cooled to room temperature, stir in the yeast mixture. Add flour 1
cup at a time, beating well after each addition. After 8 cups have been added
to the dough, place the remaining 2 cups on a board and turn out dough over
flour. Knead dough until smooth and elastic, 10 to 15 minutes.
Place dough in a lightly greased very large bowl, turning to grease top of
dough. Cover with a kitchen towel and let rise about 1 1/2 hours, or until
doubled in bulk. Turn out on a floured board and knead again for about 3 minutes.
Grease 4 (9-inch) pie pans or 2 baking sheets. Divide dough in quarters and
form each piece into a flat circle about 8 inches in diameter. Fold each
circle almost in half, allowing the bottom to extend about an inch beyond the
top. With a sharp knife, slash the dough twice, cutting through both layers of
dough, about halfway back to the fold. This will form three separated sections
- the bear's paw. Place each loaf in a greased pie plate, or on a baking
sheet, curving the folded side in a crescent shape. Separate the slashes. cover
loosely with a towel and let rise until doubled in bulk.
Preheat oven to 350 degrees F and place a shallow pan of hot water in the
center of bottom rack of the oven. Place loaves on the top rack. Bake about 1
hour, or until lightly browned and bread sounds hollow when tapped.
Makes 4 loaves.
This pueblo (Bear Paw) bread originated in the Rio Grande area of New Mexico
and has always been made in the shape of a bear's paw. It is crusty, easy to
make, delicious to eat, and most impressive in appearance! This recipe can
easily be halved; it can also be frozen, well wrapped, for up to three months.
2 cups hot water
2 teaspoons solid vegetable shortening, lard,
butter, or margarine
1 teaspoon honey
1/2 teaspoon salt
2 packages (about 2 tablespoons) active dry yeast
1/2 cup warm water (110 degrees F)
Place the 2 cups of hot water, shortening, honey, and salt in a large bowl;
stir to melt shortening.
Dissolve yeast in the warm water in a small bowl. When liquid in the large
bowl has cooled to room temperature, stir in the yeast mixture. Add flour 1
cup at a time, beating well after each addition. After 8 cups have been added
to the dough, place the remaining 2 cups on a board and turn out dough over
flour. Knead dough until smooth and elastic, 10 to 15 minutes.
Place dough in a lightly greased very large bowl, turning to grease top of
dough. Cover with a kitchen towel and let rise about 1 1/2 hours, or until
doubled in bulk. Turn out on a floured board and knead again for about 3 minutes.
Grease 4 (9-inch) pie pans or 2 baking sheets. Divide dough in quarters and
form each piece into a flat circle about 8 inches in diameter. Fold each
circle almost in half, allowing the bottom to extend about an inch beyond the
top. With a sharp knife, slash the dough twice, cutting through both layers of
dough, about halfway back to the fold. This will form three separated sections
- the bear's paw. Place each loaf in a greased pie plate, or on a baking
sheet, curving the folded side in a crescent shape. Separate the slashes. cover
loosely with a towel and let rise until doubled in bulk.
Preheat oven to 350 degrees F and place a shallow pan of hot water in the
center of bottom rack of the oven. Place loaves on the top rack. Bake about 1
hour, or until lightly browned and bread sounds hollow when tapped.
Makes 4 loaves.