Conlin’s Sheepherder’s Bread Dutch Oven Recipe

Conlin’s Sheepherder’s Bread Dutch Oven Recipe

The bread is known for its simple ingredients, large size, and method of baking that creates a crisp crust

2 Packages Active Dry Yeast
3 Cups Warm Water
1/4 Cup Sugar
2/3 Cup Shortening, melted and cooled
2 teaspoons Salt
8 to 9 Cups All Purpose Flour

Directions:
1. In a large bowl dissolve the sugar and the yeast in warm water. Stir in the shorting and the salt. Allow mixture to stand in a warm place, 5 to 10 minutes, until bubbly.
2. Add 4 cups flour and beat well with a wooden spoon. Stir in enough of the remaining flour to make a stiff dough. Kneed until smooth and elastic.
3. Place in a oiled bowl and turn to cover. Cover with a towel or plastic wrap and let rise in a warm draft free area until doubled in size, about 1 hour.
4. Punch the dough down and shape into a smooth ball and place in a well greased 12″ Deep Dutch Oven. Make sure you grease the lid well.
5. Allow to rise until dough is almost doubled. Watch closely or it will rise and lift the lid off the Dutch Oven.
6. Put 18 coals on the top and 6 on the bottom.
8. Cook for 45 or so minutes.

Or if you are cooking them on your Camp Chef propane stove. Pre heat the lid and then put it on and cook on warm with your Dutch Oven Dome over the top.
9. Wait for the smell and then you will know that it is done.
10. Remove from the Dutch Oven and put butter on the top. Allow to cool before cutting. Bread is heavier than a normal and will make excellent toast.