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Sunday Vendors at the Kewa Pueblo (formerly known as Santo Domingo) Oven Sweet Bread

September 5, 2010

Sunday Vendors at the Kewa Pueblo (formerly known as Santo Domingo Pueblo)
July 2010
Karen Rivera

The reason I told everyone I stopped Sunday on the way back to Colorado was to buy some legendary Pueblo jewelry but it was really to pick up a warm loaf of bread and buy some jewelry directly from the artists.

It’s a true skill to be able to bake bread in an horno.  Mine usually turn out slightly underdone but with a legendary crust.  This one works in a regular oven.

Oven Bread Recipe
1 TBL + 1 tsp dry yeast
½ cup lard or shortening
¼ cup honey
½ teaspoon salt
1 cup warm water + ¼ c. warm water for yeast
4 cups flour

Dissolve yeast in ¼ cup of the water.

Combine lard or shortening, honey and salt and stir in the warm water. Cool.
Add the bubbling yeast and stir. 1 cup at a time, mix in the flour.

Dump dough onto floured surface and knead until smooth, about 10 minutes.

Grease a large bowl, put the smooth dough into it and cover with a cloth. Leave the bowl in a warm but not hot, area until the dough has doubled in size.

Punch  the dough down, turn the bread out. Knead a few minutes then divide in two pieces. Shape into rounds and put into 2 greased pie pans. Cover with a cloth and let rise about 15 minutes.

Preheat oven to 400-degrees. Put a shallow pan of water on the lower rack. Bake about 1 hour or until lightly browned.


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