Recipes from Mexico :: Mexican Tortillas and Breads
2 c. whole wheat flour
1/4 c. sugar
1/4 c. lard or shortening
2 tsp. salt
2 pkg. active dry yeast
2 c. very warm water (120 degrees fahrenheit to 130 degrees fahrenheit)
3 to 4 c. flour
2 tsp. flour
Mix whole wheat flour, sugar, shortening, salt and yeast in a large bowl; stir in warm water. Beat on low speed of electric mixer for 1 minute, scraping the bowl frequently. Beat on med. speed for 1 minute, scraping bowl frequently. Stir in enough flour, 1 c. at a time, to make dough easy to handle. Turn dough onto a lightly floured surface. Knead until smooth and elastic, about 10 mins. Place in a greased bowl. Turn the greased side up. Cover and let rise in a warm place until double, 40 to 60 mins. The dough is ready when an indentation remains when dough is touched.
Punch dough down, divide into halves, and let rest for 5 mins. Shape into 2 round, slightly flat, loaves. Place loaves on opposite corners of a large greased cookie sheet. Cover with a dry cloth and set to rise another 45 mins.
Preheat the oven to 375 degrees fahrenheit. Make 1/2-in. deep slashes across the top of each loaf in a lattice, bear paw or squash blossom design. Sprinkle and distribute each loaf with 1 tsp. flour. Bake loaves for 35 to 40 mins., until they are light brown and sound hollow when tapped.
