| bear Paw Bread this Pueblo 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. |
