{"id":32,"date":"2023-09-02T22:38:18","date_gmt":"2023-09-02T22:38:18","guid":{"rendered":"https:\/\/recipes.toastr.com\/?page_id=32"},"modified":"2023-09-04T11:46:04","modified_gmt":"2023-09-04T11:46:04","slug":"breads-baking","status":"publish","type":"page","link":"https:\/\/recipes.toastr.com\/index.php\/breads-baking\/","title":{"rendered":"Breads"},"content":{"rendered":"\n<p class=\"has-large-font-size wp-block-paragraph\"><strong>Navajo Fry Bread \u2013 Navajo Grandma<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">4 cups Bluebird flour<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 tbsp baking powder aluminum freee<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2 tsp salt<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1\/3<sup>rd<\/sup> cup vegetable oil<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">3-4 cups of warm water<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In a large bowl mix flour, baking powder and salt.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Make a small crater for oil. Add two cups of warm water and hand mix, adding water until you form a ball. &nbsp;Kneed on floured surface for two minutes.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Place ball in bowl and cover with two towels for 20-30 minutes.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">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.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"has-large-font-size wp-block-paragraph\"><strong>Biscuits<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&nbsp;&nbsp;&nbsp; 2-1\/3 cups Whole Milk<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&nbsp;&nbsp;&nbsp; 3 Tablespoons White Distilled Vinegar<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&nbsp;&nbsp;&nbsp; 6 cups Self-rising Flour, Plus More For Kneading<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&nbsp;&nbsp;&nbsp; 1-1\/2 teaspoon Salt<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&nbsp;&nbsp;&nbsp; 3\/4 cups Lard (OR Butter OR Shortening OR A Combination)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&nbsp;&nbsp;&nbsp; Melted Salted Butter, For Brushing<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Instructions<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">(Important note: You may substitute 2 1\/2 cups buttermilk for the milk\/vinegar mixture.)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">(Important note #2: If you use salted butter instead of shortening\/lard, decrease the amount of salt you add.)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Preheat the oven to 475 F.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">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.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">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.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">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&#8217;s less sticky.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">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!<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">***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.<\/p>\n\n\n\n<p class=\"has-large-font-size wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"has-large-font-size wp-block-paragraph\"><strong>New Mexico Flour Tortillas<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingredients<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>4 cups all-purpose flour<\/li>\n\n\n\n<li>2 teaspoons baking powder<\/li>\n\n\n\n<li>2 teaspoons salt<\/li>\n\n\n\n<li>6 tablespoons vegetable shortening<\/li>\n\n\n\n<li>1 1\/2 cups hot water<\/li>\n\n\n\n<li>1 tablespoon nonfat dry milk<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Preparation<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">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.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">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.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">4 1\/2 cups all purpose unbleached flour<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2 teaspoons salt<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2 teaspoons sugar<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 teaspoon yeast<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1\/4 cup olive oil<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 3\/4 cup cold water<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2 cloves garlic, freshly minced<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 tablespoon oregano<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Mix dry ingredients<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">add oil and water, mix with wooden spoon<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">dust table with flour<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">hand knead, folding over approximately 25-30 times<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">form into ball, cut into 4 even sections<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">form sections into balls<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">oil balls and place into a container (I just use the mixing bowl) and cover with plastic wrap or lid<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">let sit 2 hours at room temperature<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Store extra dough in fridge for up to 4 days.&nbsp; Before using refrigerated dough, let sit 2 hours to bring to room temperature.&nbsp; I&#8217;ve never frozen dough but I suppose it could be frozen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"has-large-font-size wp-block-paragraph\"><strong>Flaky Pie Crust<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingredients<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 1\/4 cups all-purpose flour<\/li>\n\n\n\n<li>1\/4 teaspoon salt<\/li>\n\n\n\n<li>1\/2 cup butter, chilled and diced<\/li>\n\n\n\n<li>1\/4 cup ice water<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Directions<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\" type=\"1\" start=\"1\">\n<li>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.<\/li>\n\n\n\n<li>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.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"has-large-font-size wp-block-paragraph\"><strong>Rosemary Bread<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Lily Harrison<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 tablespoon white sugar<\/li>\n\n\n\n<li>1 cup warm water<\/li>\n\n\n\n<li>1 (.25 ounce) package active dry yeast<\/li>\n\n\n\n<li>1 teaspoon salt<\/li>\n\n\n\n<li>2 tablespoons butter, softened<\/li>\n\n\n\n<li>2 tablespoons rosemary<\/li>\n\n\n\n<li>1 teaspoon Italian seasoning<\/li>\n\n\n\n<li>3 cups bread flour<\/li>\n\n\n\n<li>1 tablespoon olive oil<\/li>\n\n\n\n<li>1 egg, beaten (optional)<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Directions<\/h3>\n\n\n\n<ol class=\"wp-block-list\" type=\"1\" start=\"1\">\n<li>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.<\/li>\n\n\n\n<li>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.<\/li>\n\n\n\n<li>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.<\/li>\n\n\n\n<li>Preheat oven to 375 degrees F (190 degrees C).<\/li>\n\n\n\n<li>Brush loaves with egg. Bake 15 to 20 minutes in the preheated oven, or until golden brown.<\/li>\n<\/ol>\n\n\n\n<p class=\"has-large-font-size wp-block-paragraph\"><strong>Crusty Bread<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Lily Harrison<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Navajo Fry Bread \u2013 Navajo Grandma 4 cups Bluebird flour 1 tbsp baking powder aluminum freee 2 tsp salt 1\/3rd cup vegetable oil 3-4 cups<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-32","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/recipes.toastr.com\/index.php\/wp-json\/wp\/v2\/pages\/32","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes.toastr.com\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/recipes.toastr.com\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.toastr.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.toastr.com\/index.php\/wp-json\/wp\/v2\/comments?post=32"}],"version-history":[{"count":10,"href":"https:\/\/recipes.toastr.com\/index.php\/wp-json\/wp\/v2\/pages\/32\/revisions"}],"predecessor-version":[{"id":247,"href":"https:\/\/recipes.toastr.com\/index.php\/wp-json\/wp\/v2\/pages\/32\/revisions\/247"}],"wp:attachment":[{"href":"https:\/\/recipes.toastr.com\/index.php\/wp-json\/wp\/v2\/media?parent=32"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}