Recipe

Bear Paw Bread Recipe

	Midgelet / All my dishes 3 weeks, 6 days ago From ethnic group: Something dofferent to try for your bread recipes! This pueblo bread originated in the Rio Grande area of New Mexico and has always been made in the shape of a bear's paw. It is crusty, easy to make, delicious to eat, and most i... More Prep:90m Cook:60m Servings:4	Midgelet
	breads yeast unique pueblo whitebread

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Ingredients

2 cups hot water

2 teaspoons solid vegetable shortening, lard, butter, or margarine

1 teaspoon honey

1/2 teaspoon salt

2 packages (about 2 tablespoons) active dry yeast

1/2 cup warm water (110 degrees F)

Flour: 8 to 10 cups or as needed for the dough to make smooth and elastic

Directions

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.

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Comments

goodeat 3 weeks, 6 days ago said:
This sound so good!!! five forky!

greekgirrrl 3 weeks, 5 days ago said:
Great bread recipe!

momo_55grandma 3 weeks, 5 days ago said:
Luv this fantastic bear paw high5 thanks

tablescape 3 weeks, 5 days ago said:
Good morning, Midge. Glad to see you're up and at 'em this morning. This recipe is something that I definitely want to try. Pre-historic Indian culture is a hobby of mine; I think this recipe will fit right in. Thanks so much and hope today is a great one for you.

taylorsue82 3 weeks, 4 days ago said:
Interesting recipe, would love to see a pic, will be giving this a try for sure.

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