Basque Sheepherder's Bread

Name: Basque Sheepherder's Bread
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 10 servings
Cuisine: Nevada Basque
Ingredients: 6 cup Bread flour; 2.25 tsp Active dry yeast; 2 cup warm water; 2 tbsp Sugar; 2 tsp Salt; 2 tbsp Vegetable oil

A round, thick-crusted white bread traditionally baked in a cast iron dutch oven buried in hot coals. Its dense, chewy crumb was designed to survive days on the range with sheep camps.

🇺🇸United States· Nevada

Prep: 30 min
Cook: 50 min
Total: 80 min
Servings: 10
Difficulty: Medium
Calories: 220 kcal

Ingredients

0 of 6 gathered

Servings

Equipment

•Dutch oven
•Stand mixer or large bowl

Nutrition

Per serving, approximate

Calories: 220 kcal
fat: 2
carbs: 44
protein: 6
calories: 220

Instructions

1
Stir the yeast and sugar into warm water. Let it sit for 10 minutes until foamy.
2
Mix the flour and salt in a large bowl. Add the yeast mixture and oil.
3
Knead the dough for 10 minutes until smooth and stretchy.
4
Place the dough in an oiled bowl and cover it. Let it rise for 1.5 hours until doubled.
5
Press down the dough to deflate it. Shape it into a tight round loaf.
6
Place the loaf into a well-greased, preheated Dutch oven. Cover and let rise for 30 minutes.
7
Cut a shallow X on top of the dough. Put the lid on the Dutch oven.
8
Bake covered at 375°F for 30 minutes. Take the lid off and bake 20 minutes more until deeply golden.
9
Let the bread cool on a rack for at least 30 minutes before slicing.