Pueblo Oven Bread
Pueblo Oven Bread Recipe - Native American Cuisine
Introduction
Pueblo Oven Bread is a traditional Native American bread that is baked in a clay oven. This bread has a rich history and is a staple in many Pueblo communities. It is known for its delicious flavor and unique texture.
History
Pueblo Oven Bread has been a part of Native American cuisine for centuries. It is traditionally made by mixing simple ingredients like flour, water, yeast, and salt. The bread is then baked in a clay oven, which gives it a distinct flavor and texture. Pueblo Oven Bread is often served at special occasions and celebrations in Pueblo communities.
Ingredients
- 1 package of dry yeast
- 0.5 tbsp of shortening
- 0.25 cup of honey or sugar
- 0.5 tsp of salt
- 1 cup of hot water
- 5 cups of all-purpose flour
How to prepare
- Preheat the oven to 350°F (177°C).
- Dissolve the yeast in 0.25 cup of warm water. Mix well and set it aside.
- In a large bowl, combine the shortening, honey, and salt. Add 1 cup of hot water and stir well. Once the mixture cools to room temperature, mix it well with the yeast mixture.
- Add 4 cups of flour, stirring well after each cup.
- Spread 1 cup of flour on a cutting board and place the dough on it. Knead the dough until it becomes smooth and elastic (about 15 minutes). Put the dough in a large bowl, cover it with a cloth, and place it in a warm area until the dough doubles in size.
- Turn the dough onto a floured surface again and knead it well. Divide the dough into two equal parts and shape each part into loaves or rounds.
- Place the loaves on a well-greased cookie sheet, cover them with a cloth, and allow them to double in size in a warm area.
- Put the loaves into the preheated oven and bake them until they become lightly browned (about 1 hour). Use the middle rack of the oven and place a shallow pan of water on the bottom rack.
Variations
- You can add herbs or spices to the dough to create different flavors of Pueblo Oven Bread. You can also add nuts or dried fruits for a sweet variation.
Cooking Tips & Tricks
Make sure to knead the dough well to develop the gluten and create a light and airy bread.
- Allow the dough to rise in a warm area to ensure that it doubles in size.
- Baking the bread in a clay oven will give it a unique flavor, but you can also bake it in a regular oven if you don't have access to a clay oven.
Serving Suggestions
Pueblo Oven Bread is delicious on its own or served with butter and honey. It also pairs well with soups and stews.
Cooking Techniques
Bake the bread in a clay oven for an authentic flavor, or bake it in a regular oven at 350°F (177°C) for about 1 hour.
Ingredient Substitutions
You can use whole wheat flour or gluten-free flour in place of all-purpose flour. You can also use olive oil in place of shortening.
Make Ahead Tips
You can prepare the dough ahead of time and refrigerate it overnight. Allow the dough to come to room temperature before shaping and baking.
Presentation Ideas
Serve Pueblo Oven Bread on a wooden board with a drizzle of honey for a rustic presentation.
Pairing Recommendations
Pueblo Oven Bread pairs well with traditional Native American dishes like green chile stew or posole.
Storage and Reheating Instructions
Store leftover Pueblo Oven Bread in an airtight container at room temperature. To reheat, wrap the bread in foil and warm it in the oven at 350°F (177°C) for 10-15 minutes.
Nutrition Information
Calories per serving
Each serving of Pueblo Oven Bread contains approximately 150 calories.
Carbohydrates
Each serving of Pueblo Oven Bread contains approximately 30 grams of carbohydrates.
Fats
Each serving of Pueblo Oven Bread contains approximately 2 grams of fat.
Proteins
Each serving of Pueblo Oven Bread contains approximately 5 grams of protein.
Vitamins and minerals
Pueblo Oven Bread is a good source of iron and B vitamins.
Alergens
Pueblo Oven Bread contains gluten from the flour.
Summary
Pueblo Oven Bread is a nutritious bread that is rich in carbohydrates, protein, and essential vitamins and minerals. It is a healthy and delicious addition to any meal.
Summary
Pueblo Oven Bread is a delicious and nutritious bread with a rich history. It is easy to make and can be enjoyed with a variety of dishes. Try making this traditional Native American bread for your next meal!
How did I get this recipe?
The moment I found this recipe is etched in my memory forever. It was a warm summer day in the pueblo where I grew up, and the scent of fresh bread baking in the traditional clay ovens wafted through the air. I was just a young girl at the time, but I was already fascinated by the art of cooking and eager to learn as much as I could from the elders in my community.
One day, I was wandering through the village when I stumbled upon a group of women gathered around an adobe oven, chatting and laughing as they worked together to prepare a feast for the entire pueblo. Curious, I approached them and asked if I could help. To my delight, they welcomed me with open arms and invited me to join them in their cooking endeavors.
As we worked side by side, kneading dough and shaping loaves of bread, I couldn't help but marvel at the skill and precision with which these women worked. They moved with a grace and confidence that only comes from years of practice and experience, and I knew that I had found a group of true masters in the art of pueblo cooking.
One of the women, an elder named Maria, took me under her wing and began to teach me the secrets of making pueblo oven bread. She showed me how to mix the ingredients just right, how to knead the dough until it was smooth and elastic, and how to shape the loaves into perfect rounds before placing them in the hot oven to bake.
As the bread baked, filling the air with its mouthwatering aroma, Maria shared with me the story of how this recipe had been passed down through generations of pueblo women, each one adding their own unique twist to make it their own. She told me about the importance of using fresh, locally sourced ingredients and cooking with love and intention, as our ancestors had done for centuries.
I listened intently, absorbing every word and gesture as Maria guided me through the process of making pueblo oven bread. I watched as she expertly tended to the fire, adjusting the heat and adding more wood as needed to ensure that the bread baked evenly and to perfection.
Finally, after what seemed like an eternity of waiting, the bread was ready. Maria carefully removed the loaves from the oven, their golden crusts glistening in the sunlight, and placed them on a wooden table to cool. The other women gathered around, eager to taste the fruits of their labor, and I eagerly joined them, my mouth watering in anticipation.
As I bit into the warm, crusty bread, a wave of nostalgia washed over me. The flavors were rich and complex, with a subtle sweetness that lingered on my tongue. I closed my eyes and savored every bite, feeling a deep connection to my heritage and the women who had come before me.
From that day on, pueblo oven bread became a staple in my own cooking repertoire. I would make it for special occasions and gatherings, sharing the recipe with friends and family who were always eager to learn the secrets of this ancient tradition.
Over the years, I have added my own twists and variations to the recipe, experimenting with different flours and seasonings to create unique flavors and textures. But no matter how much I tweak and adjust, the essence of pueblo oven bread remains the same – a tribute to the rich culinary heritage of my pueblo and the wise women who taught me the art of cooking with love and intention.
And so, whenever I bake a fresh batch of pueblo oven bread, I am transported back to that warm summer day in the pueblo where it all began. I can still hear the laughter of the women, feel the heat of the adobe oven on my skin, and taste the rich, earthy flavors of a tradition that has been passed down through generations. And I am grateful for the opportunity to carry on that legacy, sharing the gift of pueblo oven bread with all who gather around my table.