Bear Paw Bread Recipe

How to make it

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• Note: since no specific amt of flour was given in the ingredients but mentioned in the directions, add flour carefully to make the dough smooth and elastic as instructed
• Place the 2 cups of hot water, shortening, honey, and salt in a large bowl; stir to melt shortening.
• Dissolve yeast in the warm water in a small bowl.
• When liquid in the large bowl has cooled to room temperature, stir in the yeast mixture.
• Add flour 1 cup at a time, beating well after each addition.
• After 8 cups have been added to the dough, place the remaining 2 cups on a board and turn out dough over flour.
• Knead dough until smooth and elastic, 10 to 15 minutes.
• Place dough in a lightly greased very large bowl, turning to grease top of dough.
• Cover with a kitchen towel and let rise about 1 1/2 hours, or until doubled in bulk.
• Turn out on a floured board and knead again for about 3 minutes.
• Grease 4 (9-inch) pie pans or 2 baking sheets.
• Divide dough in quarters and form each piece into a flat circle about 8 inches in diameter.
• Fold each circle almost in half, allowing the bottom to extend about an inch beyond the top.
• With a sharp knife, slash the dough twice, cutting through both layers of dough, about halfway back to the fold.
• This will form three separated sections - the bear's paw.
• Place each loaf in a greased pie plate, or on a baking sheet, curving the folded side in a crescent shape.
• Separate the slashes.
• cover loosely with a towel and let rise until doubled in bulk.
• Heat oven to 350 degrees F and place a shallow pan of hot water in the center of bottom rack of the oven.
• Place loaves on the top rack.
• Bake about 1 hour, or until lightly browned and bread sounds hollow when tapped.
• Makes 4 loaves.