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Isleta Bread

Mexican.Chef's picture
  Active dry yeast 1 Packet
  Warm water 1⁄4 Cup (4 tbs) (105° To 115° F.)
  Lard 1⁄2 Teaspoon
  Honey 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Hot water 1 Cup (16 tbs)
  All purpose flour 5 Cup (80 tbs)

1 Dissolve the yeast in the water; set aside. Measure the lard, honey and salt into a large mixing bowl. Add the hot water and stir to dissolve well.
2 When the lard mixture has cooled to room temperature, combine it with the yeast mixture. Add the flour, 1 cup at a time, beating well after each addition.
3 When 4 cups flour have been added to the dough, spread remaining 1 cup flour on a board or counter and on it knead the dough until smooth and elastic, about 15 minutes.
4 Let dough rise in a bowl in a warm place until doubled; be sure you have covered the dough with a sheet of wax paper and a towel. When dough is doubled, turn it out onto a lightly floured surface and knead again.
5 Divide dough into 2 equal parts and shape each into a flat circle about 8 inches in diameter. Fold each circle almost in half, allowing the bottom half to extend about 1 inch beyond the top.
6 Using a sharp knife, slash the dough twice, cutting through both parts of the dough, about halfway back to the fold. This will create 3 separated sections, or the bear's claw. Transfer the dough to a greased 9-inch pie plate, curving the folded portion to create a crescent effect. Separate the slashes, forming the claw or paw effect. Cover. Allow to double in a warm place.
7 Preheat oven to 350°F. and place a shallow pan of water on the bottom rack of the oven. Place the loaves in the oven so that neither is directly above the water. Bake for 1 hour, or until lightly browned.

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
30 Minutes
Cook Time: 
60 Minutes
Ready In: 
90 Minutes

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Isleta Bread Recipe