User:Coyotecooks/Pueblo Indian bread

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Pueblo Indian bread From Wikipedia, the free encyclopedia

Jump to: navigation, search Pueblo Indian bread, a traditional food from Pueblo Indians. Pueblo Indian bread, or simply Pueblo bread,  refers to a variety of yeast breads  popular across the American Southwest, esp. New Mexico. Variations of these breads form an integral part of Native American cuisine and their variation reflects the diversity of Native American culture and food creativity. These are considered distinct from Indian Fry Bread, which is not baked, and is not commonly made with yeast. While most of these breads originated among the Pueblo Indians of the American Southwest, they reflect the influence and adaptation of resources introduced by the Spanish following initial contact. These would include in particular, the primary ingredients such as wheat flour, as well as hornos, the bee-hive shaped outdoor ovens used to bake Pueblo bread. In contemporary times, non-Pueblo individuals interested in exploring the cuisine of other cultures have disseminated various recipes  of Pueblo Indian bread and modifications in order to substitute a more conventional oven  for the horno (such as placing a pan of water beneath the bread while baking). There are 19 Pueblo villages in New Mexico, which can be considered Native Nations in the context of modern federal classifications, as well as the Tigua Pueblo of Texas. They are all autonomous and operate their own individual tribal governments. These reflect the survivors of the over ninety Pueblo villages that existed in the American Southwest before European contact. Pueblo comes from the Spanish word for “village” and was used to distinguish the village based communities from more nomadic Native Americans the Spanish originally encountered. In modern usage, Pueblo can function as a generic term to describe people whose ancestry reflects these specific communities, as well as an adjective to describe objects associated with these villages and their traditions, such as “Pueblo pottery.” Contents [hide] •	1 Ingredients •	2 Preparation •	3 Varieties •	4 Gallery •	5 See also

[edit] Ingredients Most Pueblo Indian bread from the American Southwest is made primarily from milled flour obtained from conventional sources, such as grocery stores, along with water, lard (shortening is being used more frequently, reflecting growing concerns about Native health) yeast, salt, and sometimes eggs. The finished loafs tend to have a crunchy crust, and some consider them to be more bland than similar European style breads, such as French or Italian. Pueblo breads tend to freeze well. [edit] Preparation Pueblo Indian bread is prepared in a manner very comparable to the homemade yeast breads of other Americans, in terms of the mixing of ingredients, allowing the dough to rise, shaping it into individual loaves, and then letting them rise a second time. Like food prepared in most traditional cultures, Pueblo people use recipes that have been passed down for generations, learned by watching elders who did not use measuring cups or temperature gauges. Some distinctions with Pueblo bread includes the amount that will be made at one time. Because Pueblo people tend to live in extended families, and the bread is a basic staple, it is not normally prepared for a nuclear family, but for a number of households. Just so, it is not unusual to have two different hornos outside of a home, one that will hold up to 25 individual loaves, and a larger one that is used for ceremonies, which can hold up to 75 individual loaves. Another distinction of Pueblo bread is how the maker can creatively shape the loaf. Each loaf is shaped individually. For everyday use, the loaves tend to be dome shaped. But the maker can be more personally expressive, particularly if the breads are being prepared for a special occasion, such as a Feast Day. The bread can be scored on top to represent the rays of the sun. The maker can create bird or animal shapes, or seal smaller balls of dough together to create what can be seen as a number of rolls stuck together, which can also symbolize Pueblo architecture. The loaves are placed inside the Horno, using a wooden paddle. The oven has been heated with pinon wood, and its sweet aromatic smoke is strongly associated with Pueblo Indian cooking. The hornos are constructed with a foundation of basaltic rock, covered by adobe, made from native clay. The use of the hornos among the Pueblo peoples began in the late 16th century, when they were introduced by the Spanish, who adopted them from the Moors, who had been introduced to them by the North Africans. In contemporary times, many Pueblo Indians use the baking and selling of Pueblo bread as a significant source of income. These loaves are often sold at Feasts, ceremonies, stalls, and at powwows and Indian Markets. It is common to see Pueblo Indian bread sold alongside turquoise and silver jewelry, spread out on blankets underneath the Palace of the Governors in Santa Fe, New Mexico. Visitors to different Feast Day ceremonies will also be able to see community members standing on top of the Pueblo roofs and throwing down various foods, such as candy, fry bread, and Pueblo breads to participants. [edit] Varieties Ingredients can vary from family to family and community to community. For example, some individuals will add instant potato flakes or sugar to the mixture. People from the Jemez Pueblo may use whole wheat flour, and some Zunis will make a sourdough loaf. A very popular use of “stale” Pueblo bread (because there are no preservatives, and the humidity of New Mexico tends to be low, bread products can dry out quickly) is its transformation into Pueblo Indian bread pudding. Like the bread itself, the pudding has different names in the various Pueblo languages. For example, in the Tiwa language, the pudding is called Tsopah. In Spanish, it is called Capirotada, and the bread is placed into a pan to be baked with a sweet syrup and shredded cheese. Capirotada f was originally introduced by the Spanish as a type of meatless dish to be served during Lent, but in modern times, is often included on a Pueblo table during Feast Days and special celebrations. The variations of the dough are sometimes used in making Pueblo cookies and pies. Pueblo cookies tend to look more like small cakes that are soft the first day, but then harden into a more brittle form. Pueblo pies are flat, cut into a rectangle smaller than the hand, and filled with various types of dried fruit, including chokecherry, apple, and plum. [edit] Gallery An example of an Horno. The wooden door (often a piece of tin is used) is placed in front of the oven to hold in the heat after the ashes have been brushed out. The wooden paddle is used to place the Pueblo Indian bread inside to bake. ] Pueblo Indian women using the horno for their baking. Non-Feast Day type of Pueblo Indian bread, simply shaped. Acoma Pueblo women throwing Pueblo Indian bread from the rooftop to ceremonial participants. Please note that although most anthropology texts incorrectly gloss only women are involved in the preparation and baking of the bread, as well as the ceremonial throwing, this simply isn’t true, as the photo documents. Acoma Pueblo woman selling her bread that has been sealed in plastic. An example at Taos Pueblo of how Pueblo Indian bread is often sold, as well as Pueblo cookies and pies.

Jemez Pueblo pie, with apple filling

[edit] See also •	Native American Cuisine Pueblo Indians Horno Fry Bread 1)	Hughes, Phyllis, Pueblo Indian Cookbook: Recipes from the Pueblos of the American SouthwestPueblo Indian Cookbook: Recipes from the Pueblos of the American Southwest, Museum of New Mexico Press, Santa Fe,NM 1977 2)	Keegan, Marcia, Southwest Indian Cookbook, Clearlight Publishers, Santa Fe,NM 1987 3)	http://en.wikipedia.org/wiki/American_Southwest 4)	http://en.wikipedia.org/wiki/Horno 5)	Hughes, Phyllis, Pueblo Indian Cookbook: Recipes from the Pueblos of the American SouthwestPueblo Indian Cookbook: Recipes from the Pueblos of the American Southwest, Museum of New Mexico Press, Santa Fe,NM 1977 6)	http://www.indianpueblo.org/museum/education/pueblo_house_family_guide.pdfhttp://www.thepeoplespaths.net/NAIFood/NAIrecipes.htm 7)	http://www.texasindians.com/tigua.htm 8)	Robbins, Catherine, http://www.nytimes.com/1982/05/02/travel/pueblo-indian-bread.html?&pagewanted=1 9)	Ibid. 10)	Ibid. 11)	http://www.newmexico.org/calendar/events/index.php?com=detail&eID=7101&year=2009&month=03 12)	http://www.newmexicoindianart.org/calendar.html 13)	http://www.newmexico.org/search/index.php?cx=010718860240525920700%3Aa7vay0dc6yc&cof=FORID%3A9&q=throw+day#956 14)	Robbins, Catherine, http://www.nytimes.com/1982/05/02/travel/pueblo-indian-bread.html?&pagewanted=1 15)	http://en.wikipedia.org/wiki/Capirotada 16)	Robbins, Catherine, http://www.nytimes.com/1982/05/02/travel/pueblo-indian-bread.html?&pagewanted=1