Home Bread-Bakers v096.n014.4

Basque sheepherders Bread

Mon, 20 May 1996 18:54:39 -0500 (EST)
No One requested this but this is a fabulous bread. this is the famous
recipe first posted in Sunset Magazine in the 1970's. I love this one. You
really should have a 10 inch deep cast iron or similar deep dutch oven or
kettle ( 5 qt ) with cover for this to be authentic. Ive never considered
this for the abm cause the cover is part of the recipe.

3 cups very hot tap water
1/2 cup butter
1/2 cup sugar
2 1/2 tsp salt
2 pkt yeast
9 1/2 cups flour ( about )
salad oil

In bowl, combine hot water, butter, sugar and salt. stir until butter melts
and let cool to warm. Stir in yeast and cover and let yeast get bubbly,
about 15 minutes. Add 5 cups flour and beat with heavy duty mixer or wooden
spoon to form a thick batter. With spoon, stir in enough remaining flour ( 3
1/2 cup ) to form a stiff dough.. turn out to floured board and knead smooth
and elastic about 10 minutes. Turn dough over in a greased bowl and cover
and let rise double in a warm place. ( 1 1/2 hrs ) . Punch down and form
into a smooth ball.

Cut a circle of foil to cover bottom of dutch oven. grease insides of dutch
oven and underside of lid with salad oil. Place dough in pot and cover with
lid. Let dough rise in a warm place until dough pushed up lid about 1/2
inch.( about 1 hour but watch closely ). Bake covered with lid, in 375 oven
for 12 minutes. Remove lid and bake 30 to 35 minutes or until loaf is golden
brown and sounds hollow. Remove from oven and turn out onto rack ( you may
need a helper ) makes 1 very large delicious soft white bread.

If you can wait till its warm, use a long bread knife to cut this delicious
bread.                    Enjoy!               Joan
Joan,"Flour Power"                                                                                                                           

`[1;32;43mRainbow V 1.18.3 for Delphi - Registered