Basque Sheepherder’s Bread Recipe

Basque Sheepherder’s Bread Recipe

Ingredients:

1/2 c of butter (unsalted)
1/2 c of sugar (granulated)
1 Tbsp of salt
3 c of water (hot)
2 pkgs of yeast (dry)
7-1/2 c of flour (unbleached); sifted

Instructions:

Combine sugar, butter, (hot) water, and salt inside large mixing bowl. Wait till the butter has melted before stirring. Mix in dry yeast then cover. Set on the side till bubbled, about ten mins.

Add (5 cups) flour; beat thoroughly till it smoothens. Add the rest of flour, making the dough stiff. Knead (long strokes) for ten mins above floured surface. Add small amount of flour, preventing from sticking then place the dough onto a buttered bowl; turn once with the buttered side facing up. Cover it with moist cloth and allow to rise till its size doubles.

Punch dough down then knead for ten mins. Form into ball. Brush the insides and lid of an iron cast (Dutch) oven using (solid) shortening. Line its bottom with aluminum foil then lightly dust flour on it. Place the dough inside then cover. Allow to rise till it pushes the lid up.

Preheat the oven at (375 degrees F); place (Dutch) oven inside (middle rack). Bake for twelve mins. Gently loosen raw edge with the use of a knife; lift the lid. Bake, uncovered, till golden about 45-50 mins. Loosely tent with aluminum foil twenty mins before end of baking to avoid darkening.

Take out from the oven then loosen the bread with metal spatula. Let it cool.

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