Pueblo Oven Bread - Native American – a delicious recipe with yeast, shortening, honey, salt, water, flour. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Dissolve yeast in 1/4 cup warm water. Mix well and set aside.
2
Combine shortening, honey and salt in large bowl. Add 1 cup hot water and stir well. When mixture cools to room temperature, mix well with yeast mixture.
3
Add 4 cups of four, stirring well after each cup.
4
Spread 1 cup of flour on cutting board and place dough upon it. Knead until dough is smooth and elastic (about 15 minutes). Put dough in large bowl, cover with cloth and put in warm place until dough doubles in bulk.
5
Turn dough onto floured surface again and knead well. Divide dough into two equal parts. Shape each into loaves or rounds.
6
Place the loaves on well-greased cookie sheet, cover with cloth and allow to double in warm place. Put into preheated 350-degree oven and bake until lightly browned (about 1 hour). Use oven's middle rack and place a shallow pan of water on the bottom of the oven.
594
kcal
Calories
2
g
Fat
127
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 7 g dry yeast, 1/2 tablespoon shortening, 1/4 cup honey or 1/4 cup sugar, 1/2 teaspoon salt, and more.
Yes, Pueblo Oven Bread - Native American falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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