Pueblo Horno Bread
Dense, slightly sweet round loaves traditionally baked in a beehive-shaped adobe horno oven, still made at Pueblo feast days.
- Prep
- 30 min
- Cook
- 40 min
- Total
- 70 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 210 kcal
Equipment
- •Baking stone or heavy sheet pan
- •Stand mixer or hands for kneading
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 3
- carbs
- 40
- protein
- 5
- calories
- 210
Instructions
- 1
Stir the yeast and sugar into the warm water. Let it sit for 5–10 minutes until foamy.
- 2
Mix the flour and salt in a large bowl and make a hole in the center. Pour in the yeast mixture and melted lard.
- 3
Mix and knead the dough for 8–10 minutes. Stop when it feels smooth and stretchy.
- 4
Put the dough in an oiled bowl and cover it. Let it rise in a warm spot for about 1.5 hours until doubled in size.
- 5
Punch down the dough and divide it into 2 rounds. Shape them into balls, cover, and let rise for 30–40 minutes.
- 6
Heat your oven and baking stone to 450°F. Bake the loaves for 30–40 minutes until deep golden and hollow-sounding when tapped on the bottom.
Chef's tips
A very hot oven and a heated baking stone give you the intense, even heat of a traditional outdoor adobe horno (clay oven).
Storage
Store wrapped at room temperature for 2 days; freeze whole loaves for up to a month.
Reheating
Warm slices in a low oven or toast lightly to refresh the crust.
Common mistakes to avoid
- •Not kneading enough, which makes the bread heavy and dense inside.
- •Rushing the rise time, which keeps the inside from getting light and chewy.
- •Baking at too low a heat, which prevents a deep golden crust.
Serving suggestions
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