Adobe Bread
Traditional whole wheat round loaf made with active dry yeast.
Ingredients
whole wheat flour
2 cups
granulated sugar
1/4 cup
lard or shortening
1/4 cup
salt
2 teaspoons
active dry yeast
2 packages
very warm water (120 to 130 degrees F)
2 cups
all-purpose flour
3 to 4 cups
all-purpose flour (for sprinkling)
2 teaspoons
Instructions
1
Mix dry ingredients
Mix whole wheat flour, sugar, shortening, salt and yeast in a large bowl; stir in warm water.
2
Beat
Beat on low speed of electric mixer for 1 minute, scraping the bowl frequently. Beat on medium speed for 1 minute, scraping bowl frequently.
3
Add flour
Stir in enough all−purpose flour, 1 cup at a time, to make dough easy to handle.
4
Knead
Turn dough onto a lightly floured surface. Knead until smooth and elastic, about 10 minutes.
5
First rise
Place in a greased bowl. Turn the greased side up. Cover and let rise in a warm place until double, 40 to 60 minutes. The dough is ready when an indentation remains when dough is touched.
6
Divide and rest
Punch dough down, divide into halves, and let rest for 5 minutes.
7
Shape
Shape into 2 round, slightly flat, loaves. Place loaves on opposite corners of a large greased cookie sheet.
8
Second rise
Cover with a dry cloth and set to rise another 45 minutes.
9
Score and preheat
Preheat the oven to 375 degrees F. Make 1/2−inch deep slashes across the top of each loaf in a lattice, bear paw or squash blossom design. Sprinkle each loaf with 1 teaspoon all−purpose flour.
10
Bake
Bake loaves for 35 to 40 minutes, until they are light brown and sound hollow when tapped.
