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Basque Sheepherder's Bread Recipe
|Hot tap water||3 Cup (48 tbs) (Very Hot)|
|Butter/Margarine||1⁄4 Pound (1/2 Cup)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Salt||2 1⁄2 Teaspoon|
|Active dry yeast||1⁄2 Ounce (2 Packages)|
|All-purpose flour||9 1⁄2 Cup (152 tbs), unsifted|
Serving size: Complete recipe
Calories 5436 Calories from Fat 911
% Daily Value*
Total Fat 104 g160.4%
Saturated Fat 60.2 g300.9%
Trans Fat 0 g
Cholesterol 243.8 mg
Sodium 4924.1 mg205.2%
Total Carbohydrates 978 g326.1%
Dietary Fiber 35 g140.2%
Sugars 69.9 g
Protein 129 g258.1%
Vitamin A 56.7% Vitamin C 0.07%
Calcium 24% Iron 319.6%
*Based on a 2000 Calorie diet
Stir until butter melts; let cool to about 110°.
Stir in yeast, cover, and set in a warm place until bubbly (about 15 minutes).
Beat in about 5 cups of the flour to make a thick batter.
Stir in enough of the remaining flour (about 3 1/2 cups) to make a stiff dough.
Turn dough out onto a floured board; knead until smooth and satiny (10 to 20 minutes), adding flour as needed to prevent sticking.
Turn dough over in a greased bowl, cover, and let rise in a warm place until doubled (about 1 1/2 hours).
Punch dough down and knead on a floured board to form a smooth ball.
With a circle of foil, cover the inside bottom of Dutch oven.
Grease foil, inside of Dutch oven, and underside of lid with salad oil.
Place dough in pot and cover with lid.
Let rise in a warm place until dough pushes up lid by about 1/2 inch (about 1 hour€”watch closely).
Bake, covered with lid, in a 375° oven for 12 minutes.
Remove lid and bake for another 30 to 35 minutes or until loaf is golden brown and sounds hollow when tapped.
Remove from oven and turn loaf out (you'll need a helper) onto a rack to cool.
Peel off foil.