Best 4 Sheepherder Bread Recipes

SHEEPHERDER'S BREAD

Steps:

• In a bowl, combine water, butter, sugar and salt. Stir until butter melts and cool to 110 to 115 degrees. Stir in yeast, cover and set in warm place until bubbly, about 15 minutes.
• *Add 5 C flour and beat to form thick batter. Stir in enough of remaining flour (about 3 1/2 cups) to form stiff dough. Turn out on floured board and knead until smooth and elastic (about 10 minutes), adding flour as needed to prevent sticking. Turn dough into greased bowl, cover and let rise in warm place until doubled, about 1 1/2 hours. Punch down and knead to form smooth ball. I knead the dough 3 times.
• Grease inside of dutch oven and inside of lid with salad oil. Place dough in dutch oven and cover with lid to let rise for the third time. Let raise in warm place until dough pushes up lid about 1/2 inch (watch closely).
• Bake covered with lid in 375 degree oven for 12 minutes, carefully remove lid and bake for another 30 to 35 minutes, or until loaf is golden brown and sounds hollow when tapped. Remove from oven and turn out on rack to cool.

SHEEPHERDER BREAD

Steps:

• 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.
• Bake at 375 degrees F until done.

BASQUE SHEEPHERDER'S BREAD

Steps:

• 1. 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. Knead for 10 - 20 minutes. Put in a greades bowl: cover and let rise in a warm place until doubled (about 1 hour). Punch dough down and and form into dinner rolls, franch bread, cinnamon rolls, etc. Let rise until they are the right size and then bake in a 375 degree oven until golden brown (times will very depending on what you cook)and sounds hollow when lightly tapped.
• 2. * You can do every thing in a mixer but do the kneading by hand if you can; if you do knead with a mixer then try to hand knead the last 5 minutes so that it does not get over worked.

SHEEPHERDER'S BREAD

Steps:

• In a small saucepan heat water, sugar, margarine or butter, and salt just till warm (105° to 115°) and margarine is almost melted, stirring constantly.
• Pour mixture into a large mixing bowl. Stir in the yeast. Cover and let stand in a warm place about 15 minutes or till mixture is bubbly.
• Using a wooden spoon, stir in 4 cups of the flour, beating to form a thick batter. Stir in 3 cups more of the flour to make a moderately soft dough. (To maintain a smooth dough, add the flour in portions and stir after adding each).
• Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape the dough into a ball. Place in a greased bowl; turn dough over once to grease the top surface. (This helps keep the dough from drying out.) Cover and let rise in a warm place till double (about 1 hour). The dough is rady when you can lightly and quickly press two fingertips 1/2-inch into the dough and the indentation remains.
• Punch dough down; form into a smooth ball. Cover and let rest about 10 minutes.
• Grease the bottom and sides of an ovenproof 4 1/2- to 5-quart Dutch oven. Place the dough in prepared Dutch oven. Cover and let rise till dough is about 1/2-inch below top edge of pan (about 1 hour).
• Bake bread on the lowest rack of a 325° oven for 55 to 60 minutes or till the bread sounds hollow when tapped with your finger. Cover bread with foil, if necessary, to prevent overbrowning. Remove from pan; cool on a wire rack.
• Whole Heat Sheepherder's Brad: Prepare Sheepherder's Bread as directed except reduce the all-purpose flour to 4 cups. Add the all-purpose flour to the yeast mixture as directed. Then, stir in 3 cups whole what flour. Knead as directed, ugin an additional 1/2 to 1 cup whole wheat flour. Continue as directed.
• Nutrition information per serving of bread: 291 cal., 7 g pro., 51 g carbo., 6 g fat, 0 mg chol., 270 mg sodium, 76 mg potassium, and 3 g pro. Daily Values: 17% niacin, 17% riboflavin, and 15 % iron.