Pueblo Oven Bread Recipe
Ingredients
| Active dry yeast | 1 Packet | |
| Warm water | 2 Cup (32 tbs) | |
| Sugar | 1⁄2 Teaspoon | |
| Shortening | 2 Tablespoon, melted, cooled | |
| Salt | 1 Teaspoon | |
| Bread flour | 4 1⁄2 Cup (72 tbs) (unbleached) |
Directions
In a large bowl, dissolve the yeast in 1/2 cup warm water (110°F) and stir in the sugar.
Let it sit for 10 minutes.
Stir the shortening and the salt into the yeast mixture.
Add 1 cup of the flour and beat well.
Add some of the remaining 1 1/2 cups warm water, then some flour, beating the mixture well after each addition.
Add the remaining flour and water, alternating between wet and dry.
Turn the dough onto a lightly floured board and knead it for 10 minutes, or until the dough is smooth and elastic.
Gather the dough into a ball and place it in an oiled bowl.
Cover the bowl with a towel and let the dough rise in a warm place until it has doubled, about 1 hour.
Punch the dough down and knead it for 5 minutes.
Divide the dough in half and place in 2 smaller oiled ovenproof bowls, turning once so the tops are oiled.
Cover them with a towel and let them rise for 30 minutes.
Preheat the oven to 400°F.
Bake for 45 to 50 minutes, or until the loaves are lightly browned and sound hollow when tapped.
Let it sit for 10 minutes.
Stir the shortening and the salt into the yeast mixture.
Add 1 cup of the flour and beat well.
Add some of the remaining 1 1/2 cups warm water, then some flour, beating the mixture well after each addition.
Add the remaining flour and water, alternating between wet and dry.
Turn the dough onto a lightly floured board and knead it for 10 minutes, or until the dough is smooth and elastic.
Gather the dough into a ball and place it in an oiled bowl.
Cover the bowl with a towel and let the dough rise in a warm place until it has doubled, about 1 hour.
Punch the dough down and knead it for 5 minutes.
Divide the dough in half and place in 2 smaller oiled ovenproof bowls, turning once so the tops are oiled.
Cover them with a towel and let them rise for 30 minutes.
Preheat the oven to 400°F.
Bake for 45 to 50 minutes, or until the loaves are lightly browned and sound hollow when tapped.
Chef
