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Basque Sheepherder Bread Recipes
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To make Basque Sheepherder Bread you will need
Ingredients
| 2 | packages | ACTIVE DRY YEAST (2 TBS--recipe says) | | 4 | cups | WARM WATER (120- to 130^) | | 1/4 | cups | WARM WATER (105- to 110^) | | 1 1/2 | tablespoons | SALT (I used salt substitute) | | 1/2 | cups | SUGAR | | 9 | | To 11 cups BREAD FLOUR, divided |
Instructions
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. <g> 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. <g>
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.
Enjoy your Basque Sheepherder Bread.
How much is in a cup?
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Wed 23 Apr 2008
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