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Sheepherder's Bread - the smaller version. 1 1/2 c hot water. 2 1/4 tsp yeast (or one packet) 1/4 c sugar. 1/4 c butter. 1 1/2 tsp salt. 4 3/4 c flour. *To make the large loaf, double all ingredients. In your mixer, combine 1 1/2 cups of hot (not boiling or too hot to touch) water, 2 1/4 tsp yeast (or 1 packet), and 1/4 c sugar.
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Step 8. Place dough in baking pan. Cover loosely with plastic wrap and let rise in a warm place until almost doubled again, 45 minutes to 1 hour; watch closely so it doesn't rise too much. Step 9. Bake, uncovered, in a 350° oven until loaf is golden brown and sounds hollow when tapped, 50 to 55 minutes. Step 10.
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Let cool to 110 deg f. Stir in yeast, cover, and set in warm. place until bubbly (about 15 minutes). Beat in about 5 cups flour to make thick batter. Stir in enough flour to. make a stiff dough (about 3 1/2 cups). Turn dough out onto a floured board. and knead for 10 to 20 minutes, adding flour as needed to prevent.
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Into a large bowl, sift the dry ingredients, and dig a well in the. center of the sourdough starter. Blend the dry mix into the starter. from the edges with enough flour to knead until smooth and shiny. Place in greased bowl and let rise until almost double. Shape into 2 loaves and place in greased bread pans.
Basque Sheep Herders bread r/Bread
Specialties: The Original Sheepherder Bread® 1938 was introduced to the Owens Valley during the California Gold Rush by immigrant Basque sheepherders who missed the bread of their homeland. They shaped loaves of their traditional bread by hand, used stone ovens for baking, and produced the first sheepherder bread. Even today we shape the loaves by hand and bake in the finest European Stone.
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Stand Up Mixer Instructions: In a large bowl or in the bowl of a 5-quart stand mixer, combine sourdough starter, lukewarm water, olive oil, sugar, salt, baking soda, rye flour, and bread flour. Using a dough hook, mix all the ingredients together into a uniform dough. It should form a nice elastic ball. If you think the dough is too moist, add.
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Form a smooth ball. Using a solid shortening, generously grease sides and inside lid of a cast iron Dutch oven. Cut a round of foil and place in the bottom of Dutch oven. Dust it lightly with flour. Place dough in Dutch oven and cover. Let rise in a warm place until dough pushes up lid. Preheat oven to 375 degrees F.
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directions. Into a large bowl, sift the dry ingredients, and dig a well in the center of the sourdough starter. Blend the dry mix into the starter from the edges with enough flour to knead until smooth and shiny. Place in greased bowl and let rise until almost double. Shape into 2 loaves and place in greased bread pans.
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Stir. until the butter is melted; let stand until warm (about 110F). Stir. in yeast, cover and let stand in a warm place until bubbly (5 to 15. minutes). Add 5 cups of flour and, with a wooden spoon or heavy duty. electric mixer at medium speed, beat until a thick batter forms, stir.
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directions. Combine water, butter, sugar and salt. Stir until butter melts; let cool to warm. Stir in yeast, cover and set in a warm place until bubbly. Add 5 cups of flour and beat with a wooden spoon to form a thick batter. Stir in enough of the remaining flour (about 3 1/2 cups) to form a stiff dough. Knead until smooth, about 10 minutes.
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Knead until smooth (10-20 minutes). Cover, and allow to rise until doubled (about 1 1/2 hours). Punch dough down and knead to form a smooth ball. Spray inside of dutch oven and lid with oil or cooking spray. Place dough in the dutch oven and cover with lid. Let rise in a warm place until dough pushes the lid up about 1/2 inch (about 45 minutes.
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Cover bowl a clean towel. For the first rise, let sit in a warm place until doubled, 45 minutes to an hour. Grease a dutch oven, including the lid. Punch down the bread dough and turn out to a floured board. Knead and shape the dough into a large disk. Place dough inside the dutch oven. Cover the pot with the lid.
Basque Sheepherder Bread
How To Make basque sheepherder's bread. In a large bowl, combine water, butter, sugar, and salt. Stir in yeast and let stand until bubbly (about 15 minutes). (*) Beat in about 80 - 85 % cups of flour to make a thick batter. Stir in enough of the remaining flour to make a stiff dough.
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Sheepherders bread is traditionally made using a simple combination of whole wheat flour, water, yeast, and salt. The dough is mixed and then kneaded until it reaches a smooth and elastic consistency. Once the dough has risen, it is shaped into a round loaf and baked at a high temperature, which gives it its characteristic crust.
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1) Prepare the sponge. In a large bowl sprinkle the dry yeast over the warm water, Using a large whisk add 1/2 cup of the flour and the sugar. Add remaining 1/2 cup of flour and beat hard until very smooth, 2 minutes. Scrape down the sides of the bowl and cover with plastic wrap.
HOW TO MAKE SHEEPHERDER'S BREAD YouTube
Find out how to make delicious, fresh, homemade bread the old fashioned way in the Dutch oven!
