BUILDING
AN
INDIAN BREAD OVEN
     A bread oven is great not just for baking bread, but for corn and other foods as well.  The idea is to build a significant fire in the oven until the bricks get hot, and then place your food in it. I have placed a bread recipe below.  Oven Bread
   

     Construct your concrete footing.  I used half bricks to form the footing.  There are no rules for this.  The form bricks are standard bricks.  Then set the fire bricks on abed of clay (1 part sand, 2 parts clay).  Concrete has lime in it and heat will turn the concrete into powder.  Do not grout between the fire bricks.

     Cut 4 half-rounds out of 1/2" or larger plywood.  Screw two 2 by 4's horizontally in desired length of oven minus 10 inches. Screw two more 2 by 4's to end of half-rounds and then screw the remaining half-rounds to the end 2 by 4's.
    Screw Masonite on to frame.  Use concrete to build a brick buttress on each side of oven base.  Set fire bricks on inside of frame using clay mixture.  Set fire brick inside of firebrick which are part of the buttress.  Set oven template on top.
     Lay firebricks in a row over the top of the template to help you gauge the size of your mortar lines. Mortar firebricks onto template using clay and sand mixture. 
      Remove template when dry.  Coat oven with a thick layer of concrete plaster. 
     Front view of plastered oven.
      Place a thin coat of plaster over oven and sponge.  Note:  Cement dye can be purchased if desired.
      Done.  Make a wood door or use bricks.

Oven Bread

In the pueblos, this bread is baked in outdoor ovens called hornos.

1 package dry yeast
1/2 tablespoon shortening
1/4 cup honey or sugar
1/2 teaspoon salt
1 cup hot water
5 cups all-purpose flour

Dissolve yeast in 1/4 cup warm water. Mix well and set aside.

Combine lard, honey and salt in large bowl. Add 1 cup hot water and stir well. When mixture cools to room temperature, mix well with yeast mixture.

Add 4 cups of four, stirring well after each cup.

Spread 1 cup of flour on cutting board and place dough upon it. Knead until dough is smooth and elastic (about 15 minutes). Put dough in large bowl, cover with cloth and put in warm place until dough doubles in bulk.

Turn dough onto floured surface again and knead well. Divide dough into two equal parts. Shape each into loaves or rounds.

Place the loaves on well-greased cookie sheet, cover with cloth and allow to double in warm place. Put into preheated oven and bake until lightly browned (about 1 hour). Use oven's middle rack and place a shallow pan of water on the bottom of the oven.  (Set rack on fire bricks.)