Yield: 2 loaves
|1 pack||Active dry yeast (1/4 oz)|
|¼ cup||Lukewarm water|
|3 tablespoons||Vegetable shortening, melted|
|1 cup||Cold water|
|4½ cup||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 400 degrees F. Bake the loaves on a cookie sheet 50 minutes, until they are light brown and sound hollow when tapped.
This is an adaptation of the traditional recipe that is still being used by almost every Native American family.
Submitted By HILDE MOTT On 10-29-94