Sheepherders Bread
Source of Recipe
unknown
List of Ingredients
2 packages active dry yeast
¼ cup sugar
3 cups warm water (105 to 115 degrees)
2/3 cup shortening melted and cooled
2 teaspoon salt
8-9 cups flour
Recipe
In large bowl dissolve yeast in water, stir in shortening, sugar, salt. Stand in warm place 5-10 minutes or until bubbly. Add 4 cups flour, beat with wooden spoon. Stir in enough remaining flour to make stiff dough. Turn on floured board, knead until smooth and elastic.
Place in greased bowl, turn grease to top. Cover, let rise in warm draft free place until doubled (about 1 hour). Punch down, shape into smooth balls, place in greased cast iron or cast aluminum Dutch oven (4 ½ to 5 quarts size) (9 ½ to 10 inch covered pan). Cover, with very well greased lid. Allow to rise in warm place until dough just touches lid. About 1 hour. Watch closely.
Place covered dutch oven in heated 375 degree oven. Bake 10 minutes. Remove lid and continue baking 35 minutes or until golden brown and loaf sounds hollow when tapped on bottom with fingers. Turn out on rack, cool.
Makes 1 very large loaf
** Note
If lid of pan has ring or marking it will create a decorative pattern on the bread. Patterns are typical of Basque bread.
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