Pueblo Oven Bread
|Active dry yeast||1 Packet|
|Warm water||2 Cup (32 tbs)|
|Shortening||2 Tablespoon, melted, cooled|
|Bread flour||4 1⁄2 Cup (72 tbs) (unbleached)|
In a large bowl, dissolve the yeast in 1/2 cup warm water (110°F) and stir in the sugar.
Let it sit for 10 minutes.
Stir the shortening and the salt into the yeast mixture.
Add 1 cup of the flour and beat well.
Add some of the remaining 1 1/2 cups warm water, then some flour, beating the mixture well after each addition.
Add the remaining flour and water, alternating between wet and dry.
Turn the dough onto a lightly floured board and knead it for 10 minutes, or until the dough is smooth and elastic.
Gather the dough into a ball and place it in an oiled bowl.
Cover the bowl with a towel and let the dough rise in a warm place until it has doubled, about 1 hour.
Punch the dough down and knead it for 5 minutes.
Divide the dough in half and place in 2 smaller oiled ovenproof bowls, turning once so the tops are oiled.
Cover them with a towel and let them rise for 30 minutes.
Preheat the oven to 400°F.
Bake for 45 to 50 minutes, or until the loaves are lightly browned and sound hollow when tapped.