Preheat the oven to 300° F.
In a Small Pujols Kitchen Caldero, combine yeast with
½ cup of warm milk, and 1 tablespoon of sugar. Let mixture
bloom for 10 to 15 minutes.
Meanwhile, in a Medium Pujols Kitchen Caldero heat
2 cups of milk just until boil; add 2 tablespoons of Crisco,
butter, and remaining sugar. Stir until butter and Crisco are
completely melted and sugar is dissolved. When temperature
drops to about 90° – 100° F, add bloomed yeast.
Add salt to flour, then slowly add flour to bloomed yeast,
using a small amount at a time to form dough until no
longer sticky. Flour a surface, and knead dough for about
3 to 5 minutes. Rub dough with 1 tablespoon of melted
Crisco, cover with a towel and let rise about 2 hours.
Once dough has doubled in size, punch down, knead for
3 to 5 minutes and form into desired shape. Once shape
is made, cover and let rise another 30 minutes.
Preheat oven to 300° F.
On a baking sheet, bake for 15 minutes, and turn the baking
sheet around for another 15 minutes.
To test doneness, tap the loaf and listen for a hollow sound.
Water, to fill caldero half full
1 large or 2 medium yucca, peeled and cut into quarters
1 tablespoon of salt
2 thin slices of purple onions
1 tablespoon of minced garlic
1 tablespoon of olive oil
1 tablespoon of white vinegar
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