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Sheepherder's Bread

Veggie.Lover's picture
  Hot tap water 3 Cup (48 tbs)
  Butter/Margarine / solid shortening 1⁄2 Cup (8 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Salt 2 1⁄2 Teaspoon
  Active dry yeast 1⁄2 Ounce (2 Packages)
  Unbleached all purpose flour 9 Cup (144 tbs)

In a large bowl, combine the hot water, butter, sugar, and salt.
Stir until butter is melted; let stand until warm .
Stir in yeast, cover, and let stand in a warm place until bubbly .
Add 5 cups of flour and, with a wooden spoon or heavy duty electric mixer at medium speed, beat until a thick batter forms.
With a wooden spoon, stir in about 3 1/2 cups more flour to make a stiff dough.
Turn dough out onto a floured board and knead until nonsticky, smooth, and satiny, adding flour as needed to prevent sticking.
Place dough in a greased bowl; turn over to grease top.
Cover and let rise in a warm place (80°) until doubled.
Punch down dough, knead on a floured board until smooth, then shape into a ball.
Cover the bottom of a 10 inch cast iron or cast aluminum Dutch oven with a circle of foil.
Oil inside of kettle, including foil, and underside of lid.
Place dough in kettle and cover with lid.
Let rise in a warm place (80°) until dough pushes up lid about 1/2 inch.
Bake, covered with lid, in a 375° oven for 12 minutes.
Remove lid and bake for 30 to 35 more minutes or until loaf is golden brown and sounds hollow when tapped.
Turn loaf out onto a rack to cool.
Peel off foil.

Recipe Summary

Milk Product

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