Panes / Breads

Pane Isleta
Isleta Bread

1 package active dry yeast
1/4 teaspoon salt
1/4 cup warm water (105°-115°F)
1 cup hot water
1/2 teaspoon shortening
5 cups flour, approximately
1/4 teaspoon honey

1. Dissolve yeast in 
warm water in a 
small mixing bowl. 
Set aside.

2. Place shortening, 
honey, and salt in a large 
mixing bowl and add hot water. 
Stir to dissolve shortening and 
cool to room temperature.

3. When shortening mixture 
has cooled 
to room temperature, 
add yeast mixture.

4. Gradually add flour 
to mixture until a 
moderately firm dough 
has been formed. 
Knead dough on a 
lightly floured board 
until it is 
smooth and elastic.

5. Place dough 
in a greased bowl, 
cover, 
and allow to rise 
until it is double in size.*

6. Punch dough down, knead, 
and allow to double in size again.

7. Divide dough into two equal 
parts and shape each 
into a flat circle 
approximately 8 inches 
in diameter. 
Fold the circle almost in half,
allowing the bottom half 
to extend beyond the 
top half by about 1 inch.

8. Using a sharp knife, 
slash the dough twice, 
dividing the loaf 
partially into thirds.

9. Place the dough 
into two greased, 
9-inch pie plates, 
arranging the loaf 
so that the slashes 
are separated, 
giving a crescent effect 
to the loaf. 
Cover 
and allow dough to rise again 
until it is doubled in size.

10. Place a shallow pan of water 
on bottom rack of oven. 
Place the loaves 
in the oven so that 
neither is directly 
above the water. 
Bake loaves in a 
350 degree F. oven 
for 1 hour.

* Yeast dough should be 
allowed to rise in a warm location. 
It should never be allowed 
to rise in a heated oven. 
Dough is double in size when 
an indentation remains after 
a finger has been inserted 
into dough and removed.

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