Sheepherders bread

1 Servings

Ingredients

Quantity Ingredient
3 cups Very hot tap water
½ cup Butter, margarine or shortening
½ cup Sugar
2 packs Yeast
2½ teaspoon Salt
7½ cup Flour (about that much)
Salad oil

Directions

Cooked in a dutch oven, cast iron or aluminum pan. If you have a deeper oven don't let dough raise the lid, and cook until done with lid on.

In a bowl combine hot water, shortening, sugar and salt. Stir until butter melts and cool to warm. Stir in Yeast and set in a warm place until bubbly, about 15 minutes. Add 2 cups flour and beat with a heavy duty mixer or wooden spoon. Stir in remaining flour, about 3½ cups to form a stiff dough. Turn dough on floured board and knead until smooth, adding more flour as needed. Put in greased bowl, cover and let stand and rise until double. Punch down and knead on floured board to form a smooth ball. Cut a circle of foil to fit the dutch oven. Grease inside and lid of oven with salad oil. Place dough in and cover with lid. Let rise in warm place until dough pushes up lid by about ½ inch, about 1 hour. Watch closely. Bake in 375 degree oven with lid on 12 minutes, remove lid and bake 30 to 35 minutes or until done. Needs 2 to turn out loaf. These can be cooked in coals outdoors, but mine works better in an oven. This also can be baked like regular bread in tins or braided for french bread loaf and baked on cookie sheets.

Recipe by: Kathleen (Hurricane Heritage Cookbook) Posted to MC-Recipe Digest V1 #638 by hister@... (Iris E. Dunaway) on Jun 9, 1997

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