Sheepherder's bread

1 servings

Ingredients

Quantity Ingredient
3 cups Water, very hot (about
140 F)
½ cup Butter, margarine or solid shortening (1/4 lb)
½ cup Sugar
2½ teaspoon Salt
2 packs Yeast, active & dry
9 cups All purpose flour, unbleached Salad oil

Directions

SPAIN

Tending flocks on windswept rangelands, miles from the nearest village, Basque sheepherders have had to develop virtuosity at campfire cookery. This large, dome-shaped loaf is but one example -- cooked like most of their food, in a cast-iron pot. Though Basques bury the pot under the campfire, ours goes less dramatically into an ordinary oven. If you want to be truly authentic, you'll have a loyal sheepdog nearby. Traditionally, the dog gets the first slice.

In a large bowl, combine the hot water, butter, sugar, and salt. Stir until the butter is melted; let stand until warm (about 110F). Stir in yeast, cover and let stand in a warm place until bubbly (5 to 15 minutes). Add 5 cups of flour and, with a wooden spoon or heavy duty electric mixer at medium speed, beat until a thick batter forms, stir in about 3-½ cups more flour to make a stiff dough. Turn dough out onto a floured board and knead until nonsticky, smooth and satiny (about 10 minutes), adding flour as needed to prevent sticking. Place dough in a greased bowl; turn over to grease top. Cover and let rise in a warm place (80F) until doubled (1-½ hours). Punch down dough, knead on a floured until smooth, then shape into a ball. Cover the bottom of a 10-inch cast-iron or cast-aluminum Dutch oven (5 quart size) with a circle of foil. Oil inside of kettle, including foil, and underside of lid. Place dough in kettle and cover with lid. Let rise in a warm place (80F) until dough pushes up the lid about ½ inch (about 1 hour). Bake, covered with lid, in a 375F oven for 12 minutes. Remove lid and bake for 30 to 35 more minutes or until loaf is golden brown and sounds hollow when tapped. Turn loaf out onto a rack to cool (you may need a helper). Peel of tin foil.

MAKES 1 LARGE LOAF

Recipe from: Sunset International Vegetarian Cook Book By: Editors of Sunset Books and Magazines From: Sam Lefkowitz Date: 09-13-94 Submitted By GAIL SHIPP On 03-05-95

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