HOMEMADE FLOUR TORTILLAS
2 c. flour 1 tsp. baking powder 1/2 tsp. salt 4 tsp. shortening (Crisco) 1/2 c. water Mix well, rest 10 minutes. Knead 5 minutes. Rest 10 minutes. Make into 8 balls, let rest 10 minutes. Pat flat, roll into circles. Place in a medium hot skillet briefly then turn with spatula. Remove from heat. Store in plastic bag. Re-warm before serving. |
Basic Bread
2 1/2 cups warm water (105-110°) 1 tablespoon active dry yeast 1 tablespoon sugar 6 to 7 cups bread flour or unbleached all-purpose flour 1 tablespoon salt 1/2 stick unsalted butter, cut into tablespoon-size chunks, at room temperature Vegetable oil for greasing bowl Pour 1/2 cup of the water into a large mixing bowl, sprinkle in the yeast and sugar, and whisk to blend. Allow the mixture to rest about 5 minutes or until the yeast is foamy. Add the 2 remaining cups of water and about 3 1/2 cups flour. Mix in the flour with a dough whisk or wooden spoon. Add the salt and then the remaining 3 1/2 cups flour a little at a time, mixing well after each addition. As the dough comes together, you can begin to work it with floured hands. Use as little flour as required to form a slightly sticky dough. Add the butter, one chunk at a time, and work it into the dough with your hands. Turn the dough out onto a lightly floured counter and knead for 10 minutes or until the dough is smooth. Turn the dough out onto a lightly floured work surface and shape it into a ball. Alternately, you can mix the water and yeast by hand in the bowl of a large stand mixer. When the yeast is foamy, add half the flour and begin to mix on medium-low. Add the salt and remaining flour and continue to mix, increasing the speed to medium-high. Then add the butter and mix for 10 minutes. If you mix it this way, knead the dough for only a few strokes as you shape the dough. Place the dough in a large buttered or oiled bowl. Turn the dough to cover its entire surface with oil, cover the bowl tightly with plastic wrap, and let the dough rest at room temperature until it doubles in bulk, about 45 minutes to 1 hour. Butter two 8 1/2” x 4 1/2” load pans and set them aside. Punch down the dough and turn it out onto a lightly floured work surface. Divide the dough in half, working with one piece at a time. Using the palms of your hands and fingertips, or a rolling pin, pat the dough into a large rectangle about 9 inches wide and 12 inches long, with a short side facing you. Starting at the edge away from you, fold down one-third, then bring the far edge down to the near edge, and seal the seam by pinching it. With the sealed seam facing down, put the loaf into a pan. If the loaf is too long, tuck the ends under rather than compressing the loaf. Adjust the loaf to get an even shape. Repeat with the other half of the dough. Brush the tops of the loaves lightly with oil and cover with plastic wrap, and let them rise in a warm place until doubled in size, about 45 minutes. The loaves should rise over the edge of the pan, but if you let them rise too long, the tops may spill over the edge. Preheat the oven to 375°F. Bake the loaves for 35-45 minutes, or until they are golden brown. Cool them on a wire rack. Make sure they are mostly cool before slicing. Makes 2 loaves |