Basque Bread or Sheepherder’s Bread Dutch Oven Recipe
Basque Bread or Sheepherder’s Bread Dutch Oven Recipe
3 cups very hot tap water
1/2 cup margarine
1/2 cup sugar
2 Teaspoons salt (scant)
2 PKG. active dry yeast or 2 scant Tablespoons
About 9 cups Flour (Better with 1/2 Whole Wheat)
In a pan combine first 4 ingredients, melting margarine. Place 5 cups of flour in bowl and mix. Stir in yeast. When liquid mixture is cool enough, add to flour mixture, mix well. Continue adding flour to form a stiff dough. Beat till gluten is well formed. Place in oiled bowl and put in warm place till double in size. Punch down. Oil sides, bottom and bottom of lid of a 10″ x 4″ dutch oven. Place rounded oiled dough in the dutch oven and raise till the is about 1″ from the top of the dutch oven. Bake at 375 degrees for 15 minutes with the lid on. Remove lid and bake about 40 minutes longer or till loaf sounds hollow. Remove from oven and turn loaf out onto a cooling rack. This makes one very large loaf. It is very Good!!!
By Maryl Whittaker
Dutch Oven Checklist
___ Dutch Ovens
___ Lid Lifter
___ Lid Rest
___ Dutch Oven Trivets
___ Charcoal Briquets (Kingsford)
___ Lighter Fluid, and matches
___ Charcoal Starter
___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons.
___ Aluminum Foil
___ Cook Book
___ Long Tongs
___ Whisk
___ Gloves
___ Storage Bag
___ Paper Towels
___ Dutch Oven Scraper
___ Spray bottle of vinegar
___ Spray bottle of oil
___ Don’t forget the Food!!!
Basque Bread or Sheepherder’s Bread Dutch Oven Recipe