Home Bread-Bakers v112.n038.3

Basque Bread

Reggie Dwork <reggie@jeff-and-reggie.com>
Fri, 12 Oct 2012 10:57:57 -0700
* Exported from MasterCook *

                                Bread, Basque

Recipe By     :Jeff Smith
Serving Size  : 24    Preparation Time :0:00
Categories    : Bread-Bakers Mailing List       Breads
                  Ethnic                          Low Fat

    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
    2           packages  quick rising yeast
    9 1/2           cups  all-purpose flour
                          salad oil -- for oiling pan

You need a 10" cast iron covered Dutch oven (5 qt size).

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

Add 5 c of flour and beat with a heavy-duty mixer or wooden spoon, 
stir in enough of the remaining flour (about 3 1/2 c) 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 onto 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 the 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 might need a helper) on to the rack to cool.

    "Originally this bread was simply baked in the ground with hot 
rocks or on top of the fire with coals on top of the pot."
    "The Frugal Gourmet On Our Immigrant Ancestors"
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Per Serving (excluding unknown items): 232 Calories; 4g Fat (17.1% 
calories from fat); 5g Protein; 42g Carbohydrate; 1g Dietary Fiber; 
10mg Cholesterol; 263mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 0 
Lean Meat; 1 Fat; 1/2 Other Carbohydrates.