Sheepherder Bread
Dave
from USA
Sheepherder Bread
* Exported from MasterCook *
Patti Garmendi's Sheepherder Bread
Recipe By : "The Basque Table", Mary Alustiza
Serving Size : 1 Preparation Time :0:00
Categories : Basque Bread
NOTES : In the early days of the American West, when most of the
sheepherders were Basque, they baked their own bread in a Dutch Oven,
with a tight fitting lid and a bale handle. It was not an easy way of
life at that time, the herders had to make do with the food supplies
provided. Sheepcamp meals were not fancy, but they were good. The
Basques seem to have a way with food, whether they were cooking over an
open fire, in an underground oven, or on a pot bellied stove in a
sheepwagon. When it was done in a pit, they would first place logs in
the bottom, and let them burn down to several inches of hot coals,
reserving some; they then lowered the iron pot of food down onto the
coals, and with the lid in place, covered it with the reserved coals and
a layer of soil or sand. The food(possibly a succulent stew) would cook
for many hours while they were off tending the sheep. Besides the stew,
Sheepherder Bread, too, was baked underground in a Dutch Oven.
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup warm water
2 Tbsp yeast
4 cups warm water
1 1/2 Tbsp salt
1/2 cup sugar
9 cups flour(up to 11 cups)
(Notes continued): When it was finished, after removing it from the pot,
and before he cut it, the herder always scratched the top of each loaf
with the "sign-of-the-cross," and then customarily gave the first slice
to his faithful sheep dog! Patti Garmendi has been kind enough to share
this recipe which can be baked in your home oven.
Combine the warm water and yeast. Stir and let sit for 15 minutes. Add
remaining warm water. Stir in salt, sugar, and enough flour to form a
workable dough.
Knead until smooth and elastic. Place in a greased bowl, cover with a
towel or plastic wrap, and let rise in a warm place until doubled in
bulk. Turn out onto a lightly floured board, punch down and knead
gently.
Form dough into a round loaf and place in a greased Dutch oven.
Cover with lid and and let rise until doubled.
Preheat oven to 425 F.
Bake bread for 15 minutes; lower heat to 350F and bake 40-50 minutes
longer.
This recipe is from "The Basque Table", by Mary Alustiza,
published by Azitsula Books, 1996, ISBN: 0-9653699-0-0. I hope this
works for you.
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