Breads

Navajo Fry Bread – Navajo Grandma

4 cups Bluebird flour

1 tbsp baking powder aluminum freee

2 tsp salt

1/3rd cup vegetable oil

3-4 cups of warm water

In a large bowl mix flour, baking powder and salt.

Make a small crater for oil. Add two cups of warm water and hand mix, adding water until you form a ball.  Kneed on floured surface for two minutes.

Place ball in bowl and cover with two towels for 20-30 minutes.

Apple sized dough ball, pull into disk, then flap over closed fist, back and forth, stretching in between until it is pan sized. Some parts may look very thin.

Biscuits

    2-1/3 cups Whole Milk

    3 Tablespoons White Distilled Vinegar

    6 cups Self-rising Flour, Plus More For Kneading

    1-1/2 teaspoon Salt

    3/4 cups Lard (OR Butter OR Shortening OR A Combination)

    Melted Salted Butter, For Brushing

Instructions

(Important note: You may substitute 2 1/2 cups buttermilk for the milk/vinegar mixture.)

(Important note #2: If you use salted butter instead of shortening/lard, decrease the amount of salt you add.)

Preheat the oven to 475 F.

In a measuring pitcher, combine milk and vinegar. Stir together and set aside for 10 minutes. Note: You can use 2 1/2 cups buttermilk instead of the milk and vinegar if you have some on hand.

In a large bowl sift together the flour and salt. Use a pastry cutter to cut in the lard (or butter or shortening or both) until the mixture resembles coarse crumbs.

Pour the wet ingredients into the dry ingredients, stirring gently with a fork or wooden spoon until it all comes together. Flour the surface, then turn out the dough and knead 10-15 times, adding a little flour so it’s less sticky.

Roll out dough to 1/3 to 1/2 inch thick and use a biscuit cutter to cut medium to small circles. Place on a baking sheet 1/2 inch apart and bake for approximately 10 minutes, or until golden brown on top. Remove from oven and immediately brush on melted butter. To die for!

***Baking time will vary depending on the size of the biscuit cutter you use. I made mini biscuits, which took about 9 to 10 minutes. Larger biscuits will take longer, so keep an eye on them as they bake.

New Mexico Flour Tortillas

Ingredients

  • 4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons salt
  • 6 tablespoons vegetable shortening
  • 1 1/2 cups hot water
  • 1 tablespoon nonfat dry milk

Preparation

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl. Cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal; make a well in center of mixture. Combine hot water and dry milk, and add to flour mixture. Stir until blended. Cover and let rest 20 minutes.

Divide dough into 18 equal portions, shaping each portion into a ball (cover remaining dough to prevent drying). Roll each ball into a 7-inch round. Heat a cast-iron skillet over medium-high heat. Cook each round 1 minute on each side or until lightly browned.

4 1/2 cups all purpose unbleached flour

2 teaspoons salt

2 teaspoons sugar

1 teaspoon yeast

1/4 cup olive oil

1 3/4 cup cold water

2 cloves garlic, freshly minced

1 tablespoon oregano

Mix dry ingredients

add oil and water, mix with wooden spoon

dust table with flour

hand knead, folding over approximately 25-30 times

form into ball, cut into 4 even sections

form sections into balls

oil balls and place into a container (I just use the mixing bowl) and cover with plastic wrap or lid

let sit 2 hours at room temperature

Store extra dough in fridge for up to 4 days.  Before using refrigerated dough, let sit 2 hours to bring to room temperature.  I’ve never frozen dough but I suppose it could be frozen.

Flaky Pie Crust

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup butter, chilled and diced
  • 1/4 cup ice water

Directions

  1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
  2. Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

Rosemary Bread

Lily Harrison

  • 1 tablespoon white sugar
  • 1 cup warm water
  • 1 (.25 ounce) package active dry yeast
  • 1 teaspoon salt
  • 2 tablespoons butter, softened
  • 2 tablespoons rosemary
  • 1 teaspoon Italian seasoning
  • 3 cups bread flour
  • 1 tablespoon olive oil
  • 1 egg, beaten (optional)

Directions

  1. Dissolve the sugar in warm water in a medium bowl, and mix in the yeast. When yeast is bubbly, mix in salt, butter, 1 tablespoon rosemary, and Italian seasoning. Mix in 2 cups flour. Gradually add remaining flour to form a workable dough, and knead 10 to 12 minutes.
  2. Coat the inside of a large bowl with olive oil. Place dough in bowl, cover, and allow to rise 1 hour in a warm location.
  3. Punch down dough, and divide in half. Line a baking sheet with parchment paper. Lightly grease paper. Shape dough into 2 round loaves, and place on the baking sheet. Sprinkle with remaining rosemary. Cover, and allow to rise 1 hour, or until doubled in size.
  4. Preheat oven to 375 degrees F (190 degrees C).
  5. Brush loaves with egg. Bake 15 to 20 minutes in the preheated oven, or until golden brown.

Crusty Bread

Lily Harrison