You'll find all kinds of bread recipes here like the kinds of
breads you can buy in a specialty bakery.
Adobe Bread
1 pkg. (1/4 oz.) active dry yeast
1/4 C. warm water
1 1/2 C. hot water
3 T. lard or vegetable shortening
2 T. honey
1/4 C. mesquite meal
1/4 C. wheat flour
4 C. all-purpose or enriched white flour
1 t. salt
2 T. vegetable oil
2 T. mesquite meal
In a small bowl dissolve the yeast in 1/4 cup of warm water. Set aside. In a
small saucepan place 1 1/2 cups of water, shortening and honey. Heat until
shortening is melted. Cool to lukewarm. Place honey mixture in a large mixing
bowl and stir in dissolved yeast. Sift together the 1/4 cup mesquite meal,
flours and salt. Add 1 cup of the flour mixture to the honey mixture. Beat well.
Gradually stir in the remaining flour a little at a time, beating well after
each addition. The final cup will have to be kneaded in. Knead for ten minutes
on a lightly floured surface. Dough should be smooth, stiff, bit pliable.
Place dough back in bowl and brush with 1 tablespoon oil. Cover with a cloth and
allow to rise in a draft-free place until dough doubles in bulk, usually about
one hour. Punch down the dough on a lightly floured surface and knead again for
five minutes. Divide the dough in half and place in 2 greased baking bowls, or
shape into 2 round loaves and place on a greased baking sheet. Brush tops with
remaining oil and sprinkle each with one tablespoon of mesquite meal. Bake for
40 to 50 minutes or until the tops are lightly browned and loaves sound hollow
when tapped.
