Sheepherders bread (basque)
Last updated 6/12/2012 12:44:44 AM. Recipe ID 4275. Report a problem with this recipe.
Title: Sheepherders bread (basque)
Yield: 20 Servings
3 c Hot tap water
1/2 c Butter
1/3 c Sugar
2 1/2 ts Salt
2 pk Yeast
9 c Flour (to 9 1/2 cups)
In a large bowl, combine hot water, butter, sugar and salt. Stir to
melt butter. Let cool to 110 deg f. Stir in yeast, cover, and set in
warm place until bubbly (about 15 minutes).
Beat in about 5 cups flour to make thick batter. Stir in enough
flour to make a stiff dough (about 3 1/2 cups). Turn dough out onto a
floured board and knead for 10 to 20 minutes, adding flour as needed
to prevent sticking. Place dough in a greased bowl and cover. Place
in a warm area and let rise until doubled in size.
Punch dough down and knead briefly on floured board to release air.
Shape into a smooth ball. With a circle of aluminum foil lining the
bottom of a 5 quart dutch oven, greased sides, foil on bottom and lid
with salad oil.
Place dough in dutch oven and cover. Let rise in warm place until lid
rises up about 1/2 inch (about one hour).
Bake, with lid on, at 375 deg f for 12 minutes. Remove lid and bake
another 30 minutes or until loaf is golden brown. Remove from oven
and turn out onto wire rack. Peel foil from bottom and set loaf
upright. Makes 1 very large loaf. Happy eating. Each serving = 213
cal, 5.6 g pro, 41 g carbs, 2.7 g fat, 0 mg chol, 308 mg sodium, 1.45
g dietary fiber. Percent of calories from fat = 11.4%
Didn't find the recipe you were looking for? Search for more here!