HORNOS, OVENS AND FIREPLACES

As inhabitants of an earth with diverse cultures and resources, we firdt makes use of naturals materials around us to keep warn and progress to cooking and baking simple foods.  Since we live in the southwest, we are familiar with the use of the horno introduced by the Spanish in the late 1500's and adapted for every day use by the Native American Indian pueblo dwellers. Various books and magazine articles refer to this type of oven as a "beehive oven"

The true southwest HORNO is made from adobe blocks, mud plaster, lava rock and flat sandstone and sized according to the amount of finished flour (sacks) dough the horno will hold.  The pueblo people generally have a series of 2, 3 or 4 hornos together so that they can bake or cook a sufficient quanty for festive events.  Usually it is a 25 pound horno that is most common.

Side View, Horno Drawimg

                               

 
1 package dry yeast
½ cup shortening or lard
¼ cup honey or sugar
½ teaspoon salt
1 cup warm water
4 cups all purpose flour
Dissolve yeast in ¼ cup of warm water. Mix and set aside. Mix shortening, honey or sugar and salt in large bowl. Add 1 cup very warm water, and stir well. When mixture cools to room temperature, mix well with the yeast mixture. Add 4 cups of flour, stirring well after each cup. Knead dough on a floured surface until it is smoothed or softened (about 15 minutes). Place dough in large bowl; cover with cloth; and put in warm place until dough doubles in size. Knead again. Divide dough into two equal parts. Shape each into loaves or rounds. Place the loaves on a well-greased cookie sheet, cover with cloth and allow to rise in a warm place. Place loaves in a preheated 400-degree oven and bake until lightly browned (about 1 hour). Use oven’s middle rack and place a shallow pan of water on the bottom of the oven.
This recipe yields 2 loaves of sweet smelling oven bread. Enjoy it with a bowl of green chile stew, or with butter.
 

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