Home Bread-Bakers v116.n028.4

Basque Bread

Reggie Dwork <reggie@jeff-and-reggie.com>
Sat, 06 Aug 2016 02:10:40 -0700
* Exported from MasterCook *

                                Bread, Basque

Recipe By     :Jeff Smith
Serving Size  : 30    Preparation Time :0:00
Categories    : Bread                           Bread-Bakers Mailing List
                  Ethnic                          Low Fat
                  Posted                          Sandwiches
                  Side Dish                       Snacks

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    3               cups  very hot water
       1/2           cup  butter -- margarine, or shortening
       1/2           cup  sugar
    2 1/2      teaspoons  salt
    4 1/2      teaspoons  quick rising yeast
    9 1/2           cups  all-purpose flour
                          oil -- for the pan

Basque area covered parts of southwestern France and Northern Spain.

Originally this bread was simply baked in the ground with hot rocks 
or on top of the fire with coals on top to the pot. The people at 
Sunset Magazine have worked with some Basque sheepherders and have 
come up with the recipe. You will need a 10" covered Dutch oven (5 qt size).

Yield: 1 very large loaf

In a bowl, combine the hot water, butter, sugar, and salt. Stir until 
the butter melts; let cool to warm (110-115F). Stir in the yeast, 
cover, and set in a warm place until bubbly, about 15 min.

Add 5C flour and beat with a heavy-duty mixer or wooden spoon to form 
a thick batter. With a spoon, stir in enough of the remaining four 
(about 3 1/2C) to form a stiff dough. Turn the dough out onto a 
floured board and knead until smooth about 10 min, adding flour as 
needed to prevent sticking. Turn the dough into a greased bowl, 
cover, and let rise in a warm place until doubled in size, about 1 1/2 hrs.

Punch down the dough and knead on a floured board to form a smooth 
ball. Cut a circle of foil to cover the bottom of a Dutch oven. 
Grease well the inside of the Dutch oven and the underside of the lid 
with salad oil.

Place the dough in the pot and cover with the lid. Let rise in a warm 
place until the dough pushes up the lid by about 1/2", about 1 hr 
(watch closely).

Bake, covered with the lid in a 375F oven for 12 min. Remove the lid 
and bake for another 30-35 min, or until the loaf is golden brown and 
sounds hollow when tapped. Remove from the oven and turn the loaf out 
(you'll need a helper) onto a rack to cool.

    "The Frugal Gourmet On Our Immigrant Ancestors"
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 186 Calories; 3g Fat (17.0% 
calories from fat); 4g Protein; 34g Carbohydrate; 1g Dietary Fiber; 
8mg Cholesterol; 211mg Sodium.  Exchanges: 2 Grain(Starch); 0 Lean 
Meat; 1/2 Fat; 0 Other Carbohydrates.