Basque sheepherder bread
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Basque sheepherder bread
  Basque    Bread  
Last updated 6/12/2012 1:07:33 AM. Recipe ID 33596. Report a problem with this recipe.
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      Title: Basque sheepherder bread
 Categories: Breads, Yeast, Sheepherder, Linda magee
      Yield: 1 Servings
 
           -(Makes 1 HUGE loaf)
      2 pk ACTIVE DRY YEAST (2
           -TBS--recipe says)
      4 c  WARM WATER (120- to 130^)
    1/4 c  WARM WATER (105- to 110^)
  1 1/2 tb SALT (I used salt
           -substitute)
    1/2 c  SUGAR
      9    To 11 cups BREAD FLOUR,
           -divided
 
  Dissolve yeast in 1/4 cup water (105- to 110^).
  
  To the 4 cups of water (120- to 130^) in a LARGE mixing bowl, add
  salt, sugar, and 4 cups of flour. Add yeast mixture and mix well. Add
  enough flour to make a workable dough. Knead well--takes a loooong
  time and I don't think you can make it using, either a Kitchenaid or
  ABM, you have to do it by hand, give yourself PLENTY of counter
  space.  I kneaded the dough for about 15 minutes--took that long
  to get the flour to absorb.
  
  Place dough into a LARGE, greased bowl (I used my large Tupperware
  cake-taker--this is a LOT of dough) and turn to coat top. Cover with
  plastic wrap and place in a warm place to rise until double. The
  recipe didn't give a time--mine took about 1 hour, maybe less, I
  nearly forgot about it. 
  
  Punch down, knead lightly and form into a round loaf. Place in a 4-1/2
  quart Dutch oven. The recipe says to cover with plastic wrap but I
  knew that if I did that, the loaf might deflate. I lightly sprayed a
  piece of waxed paper with Pam and covered it with that--came off
  nicely without deflating the loaf. Let rise again until double. Mine
  took about 25 minutes and it was trying to climb out of the Dutch
  oven. Preheat the oven to 425^ about 15 minutes before the dough is
  ready.
  
  Bake in preheated oven for 15 minutes. Reduce oven to 350^ and bake
  for an additional 50-60 minutes. My loaf was getting too brown so I
  covered it with foil when I reduced the oven temperature. I also
  decided to reduce the heat to 325^ and only baked it for about 45
  minutes-- it was done. NOTE: Next time, if there is one, I plan on
  cutting the recipe in half--it's REALLY BIG. I expected it to be BIG,
  but 9-1/2" high and 10" wide? That's how big this loaf is--never seen
  anything like it before. Half the recipe, cooked in the same size
  Dutch oven would make a nice size and shaped loaf. Making the entire
  recipe, it would make a GREAT bowl for any dip and the bread could be
  used for dipping. Oh, have fun trying to find something to store it
  in--I ended up using a medium-size (new) trash can liner and it
  filled it up. It's light and airy inside (like a French bread) and
  the crust nice and chewy--I opted to brush the loaf with water once I
  took it from the oven and it never got really soft--stayed chewy.
  
  Taken from: "The Sacramento Cookery Cookbook" Converted by MMCONV
  vers. 1.40
  




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Recipe ID 33596 (Apr 03, 2005)

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