Zuni Bread Recipe
Ingredients
| Active dry yeast | 1 | |
| Warm water | 2 Cup (16 tbs) | |
| 1/4 cup each salad oil and molasses | ||
| Salt | 2 Teaspoon | |
| Yellow cornmeal | 1 Cup (16 tbs) | |
| 6 1/2 to 7 cups all-purpose flour, unsifted | ||
Directions
In a large bowl, dissolve yeast in water.
Add oil, molasses, salt, polenta, and cornmeal; mix well.
Gradually beat in about 6 cups of the flour to make a stiff dough.
Turn dough out onto a floured board and knead until smooth and elastic (5 to 20 minutes), adding flour as needed to prevent sticking.
Turn dough over in a greased bowl; cover and let rise in a warm place until doubled (about 1 1/2 hours)..
Punch dough down; knead briefly on a lightly floured board to release air, and divide in half.
Shape each half into a smooth ball.
To shape each loaf, flatten ball into a 9-inch round.
Fold the round slightly off-center so top edge is set back about 1 inch from bottom edge.
With a razor blade or sharp floured knife, make 4 equally spaced cuts about 2/3 of the way across loaves on curved side.
Place shaped loaves well apart on a greased baking sheet; cover lightly and let rise until almost doubled (about 45 minutes).
Bake in a 375° oven for about 30 to 35 minutes or until loaves are a rich golden brown.
Let cool on racks.
Add oil, molasses, salt, polenta, and cornmeal; mix well.
Gradually beat in about 6 cups of the flour to make a stiff dough.
Turn dough out onto a floured board and knead until smooth and elastic (5 to 20 minutes), adding flour as needed to prevent sticking.
Turn dough over in a greased bowl; cover and let rise in a warm place until doubled (about 1 1/2 hours)..
Punch dough down; knead briefly on a lightly floured board to release air, and divide in half.
Shape each half into a smooth ball.
To shape each loaf, flatten ball into a 9-inch round.
Fold the round slightly off-center so top edge is set back about 1 inch from bottom edge.
With a razor blade or sharp floured knife, make 4 equally spaced cuts about 2/3 of the way across loaves on curved side.
Place shaped loaves well apart on a greased baking sheet; cover lightly and let rise until almost doubled (about 45 minutes).
Bake in a 375° oven for about 30 to 35 minutes or until loaves are a rich golden brown.
Let cool on racks.
Chef
