Basque Sheepherder’s Bread
Sunset Magazine received many repeat requests for Basque sheepherder bread, a recipe featured on Sunset’s magazines June 1976 cover. You need a 3-quart Dutch oven to bake it in.
1 package active dry yeast (or 2 1/4 teaspoons)
1 1/2 cups warm (110|degrees F ) water
3 Tablespoons cup white granulated sugar
1 teaspoon table salt
1/4 cup melted and cooled butter or margarine
4 1/4 to 4 1/2 cups all-purpose flour
In a large bowl, sprinkle yeast over water and sugar; let stand until yeast is softened, about 5 minutes. Add salt, butter, and flour. Mix and knead by hand.
Let rise 1 to 1 1/4 hours; knead on a lightly floured board to expel air bubbles and form a smooth ball.
Line bottom of a 3-quart cast-iron or cast-aluminum Dutch oven with foil cut to fit.
Rub foil, pan sides, and underside of lid with oil.
Place dough, smooth side up, in Dutch oven; cover with lid. Let rise in a warm place until dough just begins to push against lid, 30 to 40 minutes; watch closely.
Bake, covered with lid, in a 375 degrees F oven for 12 minutes; uncover. Bake until bread is deep golden brown, 30 to 35 minutes longer.
Slide a knife between pan sides and bread; tip onto a rack and peel off foil. Turn loaf upright; let cool at least 45 minutes. Serve warm or cool. To store, see above.
Makes 1 loaf, about 2 pounds.
Source: Sunset Magazine, 1993