Best 5 Pinon Bread Recipes
In the heart of New Mexico, where the winds whisper tales of ancient cultures and culinary artistry, there lies a delectable treasure - Piñon Bread. This traditional Native American flatbread is more than just a staple; it is an edible embodiment of heritage, a culinary bridge between the past and the present. Piñon Bread, also known as Navajo Fry Bread, is a testament to the ingenuity and resilience of the Native American people. Its simple yet profound ingredients - flour, water, salt, and the essence of piñon pine nuts - come together to create a symphony of flavors and textures. In this article, we will embark on a culinary journey, exploring three distinct recipes that capture the essence of Piñon Bread. From the classic Navajo Fry Bread to the delectable Piñon Sweet Bread and the innovative Piñon Herb Bread, each recipe offers a unique taste adventure. Let us delve into the history, significance, and culinary delights of Piñon Bread, a Native American delicacy that has captivated taste buds for generations.
Check out the recipes below so you can choose the best recipe for yourself!
PINON BREAD
Make and share this Pinon Bread recipe from Food.com.
Provided by Chef Otaktay
Categories Native American
Time 1h45m
Yield 4-8 serving(s)
Number Of Ingredients 4
Steps:
- Mash the pinon nuts on a metate with a mano or mash with a mortar.
- Mashed pinons will look like meat, mix mashed nuts with water and salt. Then knead until it is a soft batter.
- Let batter sit a while before cooking.
- Put a large skillet on the fire, when it is hot add the lard or vegetable oil.
- Drop the batter in the skillet by the tablespoonful, flattening out into patties about 3 inches across. Reduce the heat so the cakes cook but do not burn. This bread is tasty either hot or cold.
Nutrition Facts : Calories 512, Fat 52.5, SaturatedFat 5.8, Cholesterol 6.1, Sodium 41.3, Carbohydrate 8.8, Fiber 2.5, Sugar 2.4, Protein 9.2
CORN BREAD, GREEN CHILI AND PINE NUT STUFFING
Provided by Michael McLaughlin
Categories Nut Pepper Side Bake Thanksgiving Stuffing/Dressing Pine Nut Hot Pepper Fall Bon Appétit Peanut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Cool corn bread completely. Cover and let stand at room temperature overnight.
- Combine raisins and tequila in large saucepan. Simmer 5 minutes. Remove from heat. Let stand until most of tequila is absorbed, stirring occasionally, about 2 hours. Drain well.
- Char chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and chop chilies.
- Melt butter in large skillet over medium heat. Add chopped chilies, onions, thyme, marjoram and sage. Cook until onions just begin to color, stirring occasionally, about 10 minutes. (Bread, raisins and chili mixture can be made 1 day ahead. Cover separately. Store bread and raisins at room temperature; chill chili mixture.)
- Crumble corn bread into large bowl. Add raisins, chili mixture, sourdough bread cubes and pine nuts. Toss to blend. Season stuffing to taste with salt and pepper. Mix eggs into stuffing.
- To bake stuffing in turkey:
- Loosely fill main turkey cavity with stuffing. Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing). Generously butter glass or ceramic baking dish. Spoon remaining stuffing into dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. Uncover stuffing. Bake until top is just crisp and golden, about 15 minutes.
- To bake all of stuffing in baking dish:
- Preheat oven to 350°F. Generously butter 8-inch square glass or ceramic baking dish. Add enough broth to stuffing to moisten (about 3/4 cup to 1 1/2 cups.) Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down; bake until heated through, about 30 minutes. Uncover and bake until top is crisp and golden, about 20 minutes longer.
ROSEMARY SHORTBREAD
This basic, buttery shortbread practically begs that you customize it to suit your own tastes or pantry supplies. The dough, which comes together quickly in a food processor, is already enhanced with rosemary, but nuts, seeds, citrus zest, spices, vanilla or minced dried fruit - or a combination of some of these - all make fine additions. Scale it up, scale it down. Add more salt, or use less. As long as you maintain the butter-flour ratio (one stick of butter for every cup of flour), you are free to play around. But the shortbread is delicious all on its own: tender, rich, crumbly, irresistible.
Provided by Melissa Clark
Categories dessert
Time 45m
Yield One 8- or 9-inch shortbread
Number Of Ingredients 6
Steps:
- Heat oven to 325 degrees. In a food processor, pulse together flour, sugar, rosemary and salt. Add butter, and honey if desired, and pulse to fine crumbs. Pulse a few more times until some crumbs start to come together, but don't overprocess. Dough should not be smooth.
- Press dough into an ungreased 8- or 9-inch-square baking pan or 9-inch pie pan. Prick dough all over with a fork. Bake until golden brown, 35 to 40 minutes for 9-inch pan, 45 to 50 minutes for 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm.
FRESH PEAR BREAD
When our tree branches are loaded with ripe and juicy fruit, I treat my family and friends to lots of easy pear recipes. I always receive raves and requests for this particular pear bread recipe because of the mix of fun ingredients.-Linda Patrick, Houston, Texas
Provided by Taste of Home
Time 1h10m
Yield 2 loaves (16 slices each)
Number Of Ingredients 12
Steps:
- In a bowl, combine the eggs, sugar, oil and vanilla; mix well. Combine flour, baking powder, cinnamon, baking soda and salt; stir into the egg mixture just until moistened. Toss pears with lemon juice. Stir pears and walnuts into batter (batter will be thick). , Spoon into 2 greased 9x5-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 168 calories, Fat 8g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 144mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
POLENTA QUICK BREAD WITH LEMON AND THYME
Lemon, pine nuts, thyme, and cornmeal are blended in the bowl of an electric mixer. The finished quick bread is crumbly and savory-sweet.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes one 9-by-5-inch loaf
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees. Butter a 9-by-5-inch loaf pan. Dust with flour, and tap out excess; set aside. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes.
- Add lemon zest; mix 1 minute. Add eggs, 1 at a time, mixing well after each addition. Mix in lemon juice and thyme. Add flour, cornmeal, baking powder, and salt, and mix until just combined. Stir in chopped pine nuts.
- Pour batter into prepared pan. Sprinkle with pine nuts. Bake until a cake tester inserted into center comes out clean, 50 to 55 minutes. Let cool completely on a wire rack. Garnish with thyme.
Tips:
- Choose the right pine nuts: Look for fresh, plump pine nuts that are free of blemishes and have a light, nutty flavor. Avoid pine nuts that are dark or shriveled, as they may be rancid.
- Toast the pine nuts: Toasting the pine nuts brings out their flavor and makes them more fragrant. You can toast them in a dry skillet over medium heat, stirring constantly, until they are golden brown and aromatic. Alternatively, you can spread them on a baking sheet and toast them in a preheated 350°F oven for 5-7 minutes, or until they are golden brown.
- Use a blend of flours: This recipe uses a blend of all-purpose flour and whole wheat flour. The all-purpose flour provides a light and airy texture, while the whole wheat flour adds a nutty flavor and extra fiber. You can also use other types of flour, such as bread flour or rye flour, to create different variations of the bread.
- Let the dough rise properly: The dough needs to rise twice in order to develop its full flavor and texture. The first rise is a bulk fermentation, which allows the yeast to grow and produce gas. The second rise is a shaping rise, which allows the dough to relax and develop its final shape.
- Bake the bread at a high temperature: Baking the bread at a high temperature creates a crispy crust and a tender interior. Be sure to preheat your oven before baking the bread, and rotate the bread halfway through baking to ensure that it bakes evenly.
Conclusion:
This piñon bread is a delicious and versatile bread that can be enjoyed in many different ways. It can be served warm with butter or honey, or it can be used to make sandwiches and Paninis. It is also a great addition to a cheese platter or charcuterie board. With its nutty flavor and crispy crust, this bread is sure to be a hit with everyone who tries it.
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