on the subject of bread --

Makes 2 12" pies or 1 14" pie
3-3.5 cups flour
3/4 teaspoon salt
1/2 teaspoon sugar
1 cup water
5 tbsp olive oil
2 pkts of Fleischman's instant rise or equivalent yeast

mix 2 cups flour with yeast, then add 3/4 teaspoons of salt and 1/4 teaspoon of sugar
heat water to ~115-125 degrees f, mix water in, slowly add flour and 4tbsp of olive oil
until dough starts to form.

Knead on a floured surface until dough is smooth and firm.
Add 1 tbsp of olive oil and 1/4 teaspoon of sugar to bowl, place warm, wet towel over bowl
after turning dough over in olive oil/sugar mixture. Let dough rise for ~30-40 minutes (until
doubled approximately in volume)
(TIP: if your bowl fits, boil water in microwave while kneading -- quickly place bowl in microwave
with microwave OFF -- the idea is to have a hot, steamy environment for the dough to simulate
a baker's steam closet for rising dough)
Punch down dough, form into pies or focaccia rolls/pans.
Cook at 400-425 degrees F (lower for thicker crust pizza, higher for thin crust or focaccia)

The trick to this recipe is NOT to have a high hydration dough -- using liberal flour is /fine/ for
the at home baker -- as long as you utilize more olive oil (hence the 4 tbsp mixed in and the rise
with the final tbsp.)
If you want high hydration dough, by all means go ahead! you can find plenty of other recipes, but
be forewarned that working with the dough will be more trying than this one optimized for ease of kneading/
consistent results in an average home kitchen/oven.

xo
Bryn
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Bryn Hopkins wrote to All <=-

on the subject of bread --

Bread is so good but I can't eat as much of it as I want sadly.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Adobe Bread
Categories: Bakery, Native, Breads
Yield: 2 Loaves

1 pk Active dry yeast (1/4 oz)
1/4 c Lukewarm water
1 ts Salt
3 tb Vegetable shortening, melted
1 c Cold water
4 1/2 c All purpose flour

In a large bowl, soften the yeast in the lukewarm water. Mix the
salt, 2 tablespoons of the shortening, and the cold water together
and add to the yeast mixture.

Sift in the flour gradually, beating well after each addition for a
smooth consistency. You will probably have to knead in the final cup
of flour.

Shape the dough into a ball, brish lightly with the remaining
shortening, and cover with a dry cloth. Set the bowl in a warm place
until doubled in bulk, anout 1 hour.

Punch the dough down and, on a floured board, knead about 5 minutes.
Shape into 2 round loaves on a well greased baking sheet. Cover with
a dry cloth and set to rise another 45 minutes.

Preheat the oven to 400F. Bake the loaves on a cookie sheet 50
minutes, until they are light brown and sound hollow when tapped.

Adapted from Lois Ellen Frank, "Native American Cooking"

MMMMM

-- Sean

... Diets are for those who are thick and tired of it.

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