Photo: Boule Shaped Loaves of Bread: Pan De Horno Recipe
Ingredients
- 1 packet quick acting yeast
- 1 1/2 teaspoons salt
- 2 cups warm water between 110 and 120 degrees F as measured with a candy thermometer
- 5 cups all-purpose flour
- 6 teaspoons lard or olive oil
- 2 tablespoons olive oil, for brushing loaves
Directions
Dissolve yeast and salt in warm water and allow it to proof. The mixture should develop foam at the top which looks like the head of a beer. If it doesn't, the yeast is dead and should be discarded. This process takes about 15 minutes.
Sift the flour into a large bowl and gradually mix in the lard with your fingers. Then gradually add the yeast mixture and mix until the flour is moistened. Turn onto a floured board and knead into a cohesive mass. Place into a bowl, cover with a damp kitchen towel and place in a warm place to allow the dough to rise. This will take 30 to 45 minutes.
Punch the dough down, cover with the towel again and let sit in a warm place for another 30 minutes or so to allow to rise again. Note: the dough will not rise as much the second time.
Preheat oven to 450 degrees F. Transfer dough to a floured board and form into 2 or 3 loaves or bars. Place in a greased pan and brush the top of the dough with oil. Bake for 30 to 50 minutes until golden brown. The baked loaves should sound hollow when tapped.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 4 reviews
By wolfieneve
on July 19, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
YUMMM! I twisted the version and made a fresh rosemary (from garden loaf as well. The bread is excellent...sandwiches taste amazing and fresh on this bread. Very easy recipe. I used a Kitchen Aid mixer with a dough hook to mix (low....made the recipe even easier.
By pixielee43_11494785
Ruidoso, NM
on December 23, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Ruidoso to be exact, just outside of the Mescalero Reservation home of the noble Apache tribe.
I often make the trlip to the tribal store on the weekend in hopes of finding bread which has brought down from the north.
I made your bread and while it was good in its own right it's a far cry from the Native American bread. I too join with Shandiin and invite you to NM so that you can enjoy the real thing stright from the hornos.
Pease be with you and yours,
Lydia
By nizhoninez_11388998
Albuquerque, NM
on November 24, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I am a Pueblo native. Please next time you come to NM visit the native communities...where an horno won't crack...and the bread is made everyother day in each community. We have been making bread this way for centuries.
Our take on these foods from our communities our much different. We cook outside on a daily basis.
thank-you
S
Read all 4 reviews