Sheepherders bread (basque)

Yield: 20 servings

Measure Ingredient
3 cups Hot tap water
½ cup Butter
⅓ cup Sugar
2½ teaspoon Salt
2 packs Yeast
9 cups Flour (to 9 1/2 cups)
\N \N Salad oil

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 3½ 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 ½ 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, 5⅗ 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 = 11⅖%

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