Breads: Basque-style Sheepherder Bread

By SharonE

An old recipe from Sunset Magazine. Absolutely delicious and impressive looking. Just modified slightly to modernize it.

Ingredients

• 3 tbs. butter, soft
• 1 teaspoon salt
• 3 tbs. sugar
• 1 3/4 tsp. active dry yeast
• 4 About 4 cups all-purpose flour
• Neutral oil (vegetable, canola, grapeseed, etc.)
• Equipment: 2qt. dutch oven (cast iron preferred)

Preparation

Step 1

1. In a large bowl, combine 1 1/8 cups very hot water, butter, salt and sugar and stir until butter is melted. Cool water down and stir in yeast. Let sit for 15 minutes.

2. Add 2 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 1 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 until doubled, about 1 1/2-2 hours.

5. Meanwhile, if using a 2-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 oil.

6. Punch down dough and knead 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 until almost doubled again, 45 minutes to 1 hour; watch closely so it doesn't rise too much.

8. Bake, uncovered, in a 350° oven until loaf is golden brown and sounds hollow when tapped, 60 to 75 minutes.

9. Remove bread from oven and invert onto a rack; remove foil and turn loaf right side up. Cool at least 45 minutes. Serve warm or cool, cut into wedges.