Sheepherder's Bread
Source of Recipe
Internet
List of Ingredients
1 loaf
2 c Warm (110F degrees) Water
1/4 c Melted Butter, lukewarm
1/4 c Sugar
1 1/4 ts Salt
2 pk Active Dry Yeast
5 c All-Purpose Flour
1 ts Dried Rosemary
Olive Oil
Recipe
Pour the hot water into a large bowl. Add the melted butter, sugar, and
salt. Stir in yeast and let stand 10 minutes, or until bubbly.
Add half of the flour to the yeast mixture and beat until very smooth.
Cover with a cloth and let stand 10-15 minutes. Stir in the rosemary and
remaining flour until dough holds some shape and begins to pull away from
the sides of the bowl. The dough should not be too stiff.
Turn the dough out onto a lightly floured board and knead for 1-2 minutes,
or until dough is smooth and elastic. Cover with a damp, clean towel and
let rise until almost doubled, about 1 hour.
Punch the dough down and knead it again. Brush the inside of a medium
Dutch oven and the inside of the lid with olive oil. Form the dough into a
ball and place it in the pot. Cover with a damp towel and let rise until
nearly doubled.
Preheat the oven to 350F degrees. Put the lid on the pot and bake the
bread for 20 minutes, then remove the lid and bake for 15-20 minutes
longer, or until bread is browned and hollow-sounding when tapped.
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