When link opens, if the image is just a blank screen, click the arrow to the right.https://images.search.yahoo.com/images/view;_ylt=A0LEVjDRYwtVU9cAFcMnnIlQ;_ylu=X3oDMTB0b2ZrZmU3BHNlYwNzYwRjb2xvA2JmMQR2dGlkA1lIUzAwMl8x?p=kiva+bread&back=https%3A%2F%2Fsearch.yahoo.com%2Fyhs%2Fsearch%3Fp%3Dkiva%2Bbread%26ei%3DUTF-8%26hsimp%3Dyhs-001%26hsp
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Here's Joe getting ready to bake bread in his new kiva (nee' Pizza oven)
- Thread starter marilynfl
- Start date
michael-in-phoenix
Well-known member
Yipes.
Navajo Fry Bread
2 C flour
4 tsp baking powder
2/3 C warm water, approximately
cornmeal or flour
shortening or lard
1. Combine dry ingredients
2. Add warm water to flour and work in smooth dough.
3. Divide into 6-8 servings. On a board lightly dusted with either cornmeal or flour, roll into 1/4" thick circle and poke a whole in the middle....to represent the hole a stick would have made to dip into the hot grease...or, alternately...to let out the evil spirits.
4. Heat 2" fat until medium high heat and cook one at a time until golden on both sides.
2 C flour
4 tsp baking powder
2/3 C warm water, approximately
cornmeal or flour
shortening or lard
1. Combine dry ingredients
2. Add warm water to flour and work in smooth dough.
3. Divide into 6-8 servings. On a board lightly dusted with either cornmeal or flour, roll into 1/4" thick circle and poke a whole in the middle....to represent the hole a stick would have made to dip into the hot grease...or, alternately...to let out the evil spirits.
4. Heat 2" fat until medium high heat and cook one at a time until golden on both sides.
Isleta Bread (baked in a horno (adobe oven, sometimes called a kiva oven)
I have searched everywhere and can't find an authentic version. From an old Tex-Mex book, the author states that a true recipe for kiva bread from the Isleta Pueblo (where Larry taught) "starts the afternoon before planning to bake. The yeast, water and some of the flour are stirred together and allowed to ferment overnight. They only use 1/2 package of yeast to each 12.5 pounds of flour. The next morning the rest of the ingredients are added. The day of baking, the stove is filled with piñon wood. By the afternoon when the dough is ready to be baked, the coals are scraped out and the dough is placed inside to bake for 1.5 hours."
huh...sounds a lot like overnight No-Knead bread, doesn't it?
Both books I have (one from Isleta Pueblo) use a one day recipe with more yeast.
1 pkg active dry yeast
1/4 C warm water (105 to 115 degrees)
1/2 tsp lard
1/4 tsp honey
1/4 tsp salt
1 C hot water
5 C all-purpose flour
Dissolve yeast in warm water. Add the rest (except the flour) and stir to dissolve. When it has cooled to room temperature, add 1 cup of flour at a time. When 4 cups have been added, put remaining cup of flour on board and knead the dough until smooth (15 minutes).
Let covered dough rise until doubled.
Punch down and knead again.
Divide dough in half, roll out into 8" circle. Fold the circle almost in half, allowing the bottom half to extend 1" beyond the top.
Use a sharp knife and make three slashes in the dough (making a bear claw).
Put in greased 9" or set on pizza paddle, spread slashes, cover and let rise again until doubled.
Put a shallow dish of water in bottom of oven. Add loaves so neither are directly above the water. Bake at 350 for 1 hour.
Unfortunately, Joe, there are no instructions for horno timing.
I have searched everywhere and can't find an authentic version. From an old Tex-Mex book, the author states that a true recipe for kiva bread from the Isleta Pueblo (where Larry taught) "starts the afternoon before planning to bake. The yeast, water and some of the flour are stirred together and allowed to ferment overnight. They only use 1/2 package of yeast to each 12.5 pounds of flour. The next morning the rest of the ingredients are added. The day of baking, the stove is filled with piñon wood. By the afternoon when the dough is ready to be baked, the coals are scraped out and the dough is placed inside to bake for 1.5 hours."
huh...sounds a lot like overnight No-Knead bread, doesn't it?
Both books I have (one from Isleta Pueblo) use a one day recipe with more yeast.
1 pkg active dry yeast
1/4 C warm water (105 to 115 degrees)
1/2 tsp lard
1/4 tsp honey
1/4 tsp salt
1 C hot water
5 C all-purpose flour
Dissolve yeast in warm water. Add the rest (except the flour) and stir to dissolve. When it has cooled to room temperature, add 1 cup of flour at a time. When 4 cups have been added, put remaining cup of flour on board and knead the dough until smooth (15 minutes).
Let covered dough rise until doubled.
Punch down and knead again.
Divide dough in half, roll out into 8" circle. Fold the circle almost in half, allowing the bottom half to extend 1" beyond the top.
Use a sharp knife and make three slashes in the dough (making a bear claw).
Put in greased 9" or set on pizza paddle, spread slashes, cover and let rise again until doubled.
Put a shallow dish of water in bottom of oven. Add loaves so neither are directly above the water. Bake at 350 for 1 hour.
Unfortunately, Joe, there are no instructions for horno timing.