Creating bread from various kinds of plant forms predates using grains-- thousands of years ago.  The ancient civilizations used pounded plant roots and parts before the discovery of various grains.   Wheat has become a favorite, but there are many other grains, some not containing gluten such as nut flours which can be used in various combinations.   (Pictured is Indian Bear Paw Bread, sometimes called Isleta Bread)

The yeasty aroma of home-made bread seems almost heaven sent.  Actually a hint for selling your home has long been to be baking bread.

I am a traditionalist, I prefer to bake bread using old fashioned techniques with the exception of the dough hook available on standing mixers.  It has often been said that the baking of bread is a great way to get rid of frustrations as well as a wonderful family activity.  I had a friend in New York City who lost his wife due to cancer and he said his Pediatrician recommended baking bread together with his four children.  The Doctor said it  was a great way to teach family 'togetherness".

Having grown up with my Mother, who was the 4-H Bread Baking champion of Kansas as a teenager, I learned to make all kinds of yummy breads at a fairly early age. 

One of the interesting facts of making bread is that it is much easier than cake baking or most other types of baking.  For example, you don't have to be precise and sift flour as you do for cake baking.  With bread, you add flour until the dough is "just right" and the gluten is well developed.  In this class, you will learn how to tell when the dough is at that perfect point.

In the Bread Baking class on November 7, you can have great fun learning several different breads--just in time for the holidays...even Red Chile Swirl and a Green Pesto Braid and four other types.

****WE STILL HAVE A FEW PLACES LEFT IN tonight's Taco Party class. 

Other classes are our Perfect Pies class on Tuesday, November 19 and our Holiday class has only a few spaces left on December 5.

My Gift Giving Weekend Special is being extended.  This class and a booking for anytime in 2025 is discounted to $750.00--$300.00 off.  The next weekend class is November 15-17.  If you purchase a Gift Certificate for that discounted price,--it is good for all of 2025.  

Here's a recipe treat for fall-

     
RED CHILE BEEF ENCHILADAS
(Rolled & Santa Fe Style) 

This is one of my very favorite dishes, especially when made with blue corn tortillas.  It is a popular custom in New Mexico to place a soft-fried egg on top of each enchilada as soon as they come out of the oven.

Yield:  4-6 servings

Vegetable oil or chile water
12 white, yellow or blue corn tortillas
2 cups Red Chile Sauce (recipe attached), made with beef
About 1 cup shredded Monterey Jack or Cheddar cheese
1 onion, chopped (may be cooked into the sauce)
4 to 6 eggs (optional), soft fried
6 to 8 lettuce leaves (optional), coarsely chopped
2 ripe tomatoes (optional), cut in wedges

1. Preheat oven to 350F.  Heat ½ inch of oil in a heavy skillet.  Add tortillas and fry lightly in batches, being careful not to make them too crisp to roll.  Or dip in chile water if you prefer.  Warm 4 plates in the preheated oven.

2. For Flat Enchiladas:  Place a little chile sauce on a warmed plate, then top with a tortilla followed by cheese, onion, and more sauce.  Repeat once or twice more, making a stack of 2 or 3 tortillas layered with cheese, onion, and sauce (see Note).  Top each enchilada with more sauce and cheese.  Place in the preheated oven until the cheese melts.  Top with an egg, if desired, and garnish with the chopped lettuce and tomato wedges.  These are traditional Santa Fe style.

3. For Rolled Enchiladas:  Dip a lightly fried tortilla into the sauce and place a strip each of shredded cheese and chopped onion down the center.  Roll up, place 2 rolled enchiladas on each warmed plate, and top with more sauce and cheese.  Place in oven until cheese melts.  Arrange lettuce around the edges before serving.

Note:  Three tortillas make a very hearty serving.  Most people prefer two.
 

Red Chile Sauce 

This is the basic red chile sauce used to create enchiladas and to serve over burritos, chile rellenos, tamales, and chimichangas.

Yield:  2-1/2 cups

2 tablespoons butter, lard or bacon drippings
2 tablespoons all-purpose flour
1/4 cup ground mild red chile
1/4 cup ground hot red chile
2 cups beef stock or water
1 garlic clove, crushed
Pinch of ground Mexican oregano
Pinch of ground cumin
3/4 teaspoon salt (if not using stock)

1. Melt butter in a medium-size saucepan over low heat.  Add flour and stir until smooth and slightly golden.

Remove pan from heat and add ground chiles.  Return to heat and gradually stir in stock.  Add garlic, oregano, cumin, and salt, if using, and cook, stirring, about 10 minutes.  Simmer at least 5 more minutes for flavors to blend.

VARIATION:
Sauté 1 pound ground beef, or beef cut in very small cubes.  Omit the shortening, and continue as directed above.  Use for enchiladas.