Authentic Recipes from Santa Fe by Dave DeWitt, Nancy Gerlach

By Dave DeWitt, Nancy Gerlach

Nestled on the foot of the Sangre de Cristo Mountains, Santa Fe has the spirit of the local American, Spanish, Mexican and Anglo-American settlers who outfitted it-and a thrilling delicacies to check. a few of today's most well-liked Santa Fe cooks are incorporating the region's staple ingredients-rice, beans, squash and chiles-into mouthwatering new dishes. Authentic Recipes from Santa Fe deals the easiest of recent Mexico's conventional dishes and a sampling of today's cooking options. Introductory essays give you the ancient and geographical context of the delicacies, and glossaries of bizarre materials, besides illustrated how-to sections, are integrated.

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Dough may be kept refrigerated and used about a week.

Cover and set aside to rise for 1 hour, till the dough has doubled. Punch dough down and carefully fold in olive oil, salt and 1/2 c remaining flour. Gradually fold in more flour till dough starts to come away from the sides of the bowl. Place dough on a lightly floured surface and knead well for 10 minutes. Add more flour as necessary. Place dough in a lightly oiled mixing bowl. Cover and leave to double. Punch dough down again and shape into 2 domed round loaves. Cut a cross in the center. Place on an oiled 52 Granny White baking sheet, cover and let rise till doubled, 45 to 60 minutes.

Serve warm. 30 Granny White Arabic Bread 5 to 5−1/4 cups flour 4 tsp salt 4 Tbsp. corn oil 3−1/2 to 4 cups water 2 packages active dry yeast Mix flour, salt, oil and instant yeast (to be mixed into the flour like baking powder) together and work in the water. The dough should be firm and come off the sides of your mixing bowl. Turn onto a lightly floured table and knead thoroughly, about 10 minutes. Knead each half by itself and mix them up again. Divide dough into small balls a little larger than a squash ball, which you roll between your palms, applying pressure.

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