the Pence family cookbook

Recipes in Category “Bread”

Navajo Fry Bread



  • 4 c. white flour
  • 1 tbsp. baking powder
  • 1 tsp. salt
  • 1 1/2 c. warm water
  • 1 c. oil, preferably lard


Mix dry ingredients. Add water. Knead until soft and elastic and doesn’t stick to bowl (add more water or flour if necessary). Shape into balls about the size of a small peach. Let sit for 15 minutes. Flatten a little bit, pinch the dough all around the edge, and then pat back and forth between your hands until the dough is round and about 1/2 to 3/4" thick. Make a hole in the center. Melt lard in heavy frying pan. Cook rounds one at a time - they will expand to almost the circumference of the pan! Drain on paper towel and serve hot topped with refried beans, hamburger, salsa or green chili stew, and assorted taco toppings.

Pan de Tres Puntas

bread peruvian


  • 7 cups all purpose flour
  • 1 tablespoon instant yeast
  • 1 1/2 teaspoons salt
  • 1/4 cup light brown sugar
  • 2 tablespoons butter, melted
  • 2-3 cups of water


Dissolve the yeast in 1 cup of the water.

Add the flour, salt, brown sugar, and melted butter to the bowl of a standing mixer, or to a large mixing bowl. Stir to mix ingredients lightly.

While stirring, gradually add the 1 cup of water with the dissolved yeast. Add a second cup of water gradually, mixing dough at the same time. Continue to add small amounts of water, until the dough comes together and can be kneaded.

Knead dough vigorously (with dough hook attachment if using a standing mixer) until it is smooth and stretchy and does not stick to the counter or bowl. Add more water as necessary if dough seems dry. It should take about 8 minutes to knead the dough in a mixer, and about 20 minutes by hand.

Cover bowl with plastic wrap and let dough rise until double in bulk (or overnight in the refrigerator).

Divide dough into 16-18 equal pieces. Roll each piece into a ball and let rest for 5 minutes.

Preheat the oven to 425 degrees. If you have a pizza stone, place it in the oven.

Flatten each ball into a circle on the counter (you can work with half of the balls at a time if you don’t have much space). Use a rolling pin to roll the dough circles into flat, 6-inch diameter (approximate) circles. Let dough circles rest for 5 minutes, so the gluten can relax slightly.

Using a dough scraper or knife, firmly score a triangle in the circle of dough. Roll the edges of the circle in towards the lines of the triangle and press edges down slightly. You should have a triangle piece of dough with raised edges. Repeat with remaining circles of dough.

Place triangles onto a baking sheet (or directly onto the pizza stone, if using) and place into the oven, throwing some ice cubes onto the floor of the oven at the same time to create steam.

Bake breads (in batches if necessary) for about 15 minutes, or until they are golden brown on the edges.

Remove from oven and let cool. Serve warm with butter.

Banana Walnut Bread

bread breakfast banana untested walnut


  • 2 cups flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 egg
  • 1 1/8 c sugar
  • 1/2 c vegetable oil
  • 2 tbsp buttermilk
  • 1/2 tsp vanilla
  • 3 ripe medium-large bananas, mashed
  • 1/2 + 1/3 cup chopped walnuts


Preheat the oven to 325º. Grease a 9 x 5 x 3 loaf pan and dust with flour. Blend together the flour, baking soda and salt and set aside. Mix together the egg, sugar and vegetable oil until combined. Add the flour mixture and when blended add the buttermilk, vanilla and mashed bananas and mix until combined. Fold in 1/2 cup chopped walnuts and pour batter into prepared loaf pan. Top batter with remaining 1/3 cup chopped nuts. Bake for 45 to 60 minutes, until a toothpick inserted in the center comes out clean. Cool for 10 minutes on a wire reack before removing from pan.


Honey Nut Bread

bread breakfast untested


  • 2 1/2 cups flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1 large egg beaten until light yellow
  • 1 cup milk
  • 3/4 cup honey
  • 2 tbsp butter, melted
  • 1/2 tsp vanilla
  • 1 1/2 cups chopped walnuts or pecans


Preheat oven to 350, grease 9 x 5 inch loaf pan.

Whisk first 4 ingredients until blended. Mix the next 5 ingredients in a bowl. Beat the liquid ingredients into the dry ones until just blended. Fold in the nuts. Pour the batter into the greased pan. Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Cool slightly then unmold.

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Sweet Zucchini Bread

bread breakfast untested zucchini


  • 1 1/4 cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp cinnamon
  • 3/4 cup sugar
  • 2 large eggs, beaten
  • 1/2 c vegetable oil
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 2 cups grated zucchini, squeezed of excess moisture
  • 1 1/2 cups ground pecans or walunts


Preheat oven to 350. Grease a 9 x 5 inch loaf pan.

Whisk together first four ingredients. Blend the next 5 ingredients in a bowl. Stir in the dry ingredients. Blend in the zucchini and nuts with a few swift strokes. Scrape the batter into the greased pan. Bake until the bread pulls away from the sides of the pan, about 45 min. Cool in the pan on a rack for 10 minutes before unmolding to cool completely on the rack.

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