1 pk Active dry yeast (1/4 oz) 3 tb Vegetable shortening, melted
1/4 c Lukewarm water 1 c Cold water
1 ts Salt 4 1/2 c All purpose flour
In a large bowl, soften the yeast in the lukewarm water. Mix the
salt, 2 tablespoons of the shortening, and the cold water together
and add to the yeast mixture.
Sift in the flour gradually, beating well after each addition for a
smooth consistency. You will probably have to knead in the final cup
of flour.
Shape the dough into a ball, brish lightly with the remaining
shortening, and cover with a dry cloth. Set the bowl in a warm place
until doubled in bulk, anout 1 hour.
Punch the dough down and, on a floured board, knead about 5 minutes.
Shape into 2 round loaves on a well greased baking sheet. Cover with
a dry cloth and set to rise another 45 minutes.
Preheat the oven to 400 degrees F. Bake the loaves on a cookie sheet
50 minutes, until they are light brown and sound hollow when tapped.
*****
This is an adaptation of the traditional recipe that is still being
used by almost every Native American family.
Yields
2 loaves