We bought a loaf of sheepherder's bread at the grocery store and
enjoyed it very much, so we searched the web for a recipe. Google
found several, but they are all this one or are similar to it.
Haven't tried baking this yet. but hope to do it soon.
Reggie
Sheepherder's Bread
Sunset Magazine, MAY 1998
Note: With this loaf, Anita Mitchell won the bread-baking contest at
the National Basque Festival in Elko, Nevada, in 1975. She used a
cast-iron Dutch oven, but a nonstick pan makes the bread easier to
manage. Bake the loaf up to 1 day ahead and store, covered, at room
temperature. Freeze to store longer.
1/2 cup (1/4 lb.) butter, margarine, or shortening
1/2 cup sugar
2 1/2 teaspoons salt
2 packages active dry yeast
About 9 1/2 cups all-purpose flour
Salad oil
1. In a large bowl, combine 3 cups very hot tap water with butter,
sugar, and salt. Stir until butter melts; let cool until warm (110F
to 115F). Stir in yeast; cover and set in a warm place until bubbly,
about 15 minutes.
2. Add 5 cups of the flour. Beat with a heavy-duty mixer or spoon
just until batter is stretchy, 2 to 5 minutes. Mix in enough of the
remaining flour, about 3 1/2 cups, to form a stiff dough.
3. To knead with a dough hook, beat on medium speed until dough pulls
from side of bowl and no longer feels sticky, about 5 minutes. If
required, add more flour, 1 tablespoon at a time.
To knead by hand, scrape dough out onto a floured board and knead
until smooth, about 10 minutes, adding flour as required to prevent
sticking. Rinse bowl and rub with oil. Return dough to bowl and turn
over to coat with oil.
4. Cover bowl with plastic wrap and let dough rise in a warm place
until doubled, about 1 1/2 hours.
5. Meanwhile, if using a 5-quart cast-iron Dutch oven, cut a circle
of foil to fit bottom of pan; put foil in pan. Rub the foil and sides
of pan generously with salad oil. A nonstick pan that is not worn
needs no preparation.
6. Knead dough with dough hook or on a floured board to expel air,
then form into a smooth ball.
7. Place dough in baking pan. Cover loosely with plastic wrap and let
rise in a warm place until almost doubled again, 45 minutes to 1
hour; watch closely so it doesn't rise too much.
8. Bake, uncovered, in a 350F oven until loaf is golden brown and
sounds hollow when tapped, 50 to 55 minutes.
9. Remove bread from oven and invert onto a rack (you'll need a
helper); remove foil and turn loaf right side up. Cool at least 45
minutes. Serve warm or cool, cut into wedges.
Yield: Makes 1 loaf, about 3 3/4 pounds
Nutritional analysis per ounce.
calories 94 (18% from fat); fat 1.9g (sat 1g); cholesterol 4.1mg;
carbohydrate 17g; sodium 108mg; protein 2.1g; fiber 0.6g