The best delicious Sheepherder's Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Sheepherder's Bread recipe today!
Hello my friends, this Sheepherder's Bread recipe will not disappoint, I promise! Made with simple ingredients, our Sheepherder's Bread is amazingly delicious, and addictive, everyone will be asking for more Sheepherder's Bread.
What Makes This Sheepherder's Bread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Sheepherder's Bread.
Ready to make this Sheepherder's Bread Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
3 c Water, very hot (about 2 1/2 ts Salt
140 F) 2 pk Yeast, active & dry
1/2 c Butter, margarine or solid 9 c All purpose flour,
-shortening (1/4 lb) -unbleached
1/2 c Sugar -Salad oil
SPAIN
Tending flocks on windswept rangelands, miles from the nearest
village, Basque sheepherders have had to develop virtuosity at
campfire cookery. This large, dome-shaped loaf is but one example —
cooked like most of their food, in a cast-iron pot. Though Basques
bury the pot under the campfire, ours goes less dramatically into an
ordinary oven. If you want to be truly authentic, you’ll have a loyal
sheepdog nearby. Traditionally, the dog gets the first slice.
In a large bowl, combine the hot water, butter, sugar, and salt. Stir
until the butter is melted; let stand until warm (about 110F). Stir
in yeast, cover and let stand in a warm place until bubbly (5 to 15
minutes). Add 5 cups of flour and, with a wooden spoon or heavy duty
electric mixer at medium speed, beat until a thick batter forms, stir
in about 3-1/2 cups more flour to make a stiff dough. Turn dough out
onto a floured board and knead until nonsticky, smooth and satiny
(about 10 minutes), adding flour as needed to prevent sticking. Place
dough in a greased bowl; turn over to grease top. Cover and let rise
in a warm place (80F) until doubled (1-1/2 hours). Punch down dough,
knead on a floured until smooth, then shape into a ball. Cover the
bottom of a 10-inch cast-iron or cast-aluminum Dutch oven (5 quart
size) with a circle of foil. Oil inside of kettle, including foil,
and underside of lid. Place dough in kettle and cover with lid. Let
rise in a warm place (80F) until dough pushes up the lid about 1/2
inch (about 1 hour). Bake, covered with lid, in a 375F oven for 12
minutes. Remove lid and bake for 30 to 35 more minutes or until loaf
is golden brown and sounds hollow when tapped. Turn loaf out onto a
rack to cool (you may need a helper). Peel of tin foil.
MAKES 1 LARGE LOAF
Yields
1 servings
Leave a Reply