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Sheepherder's Bread Recipe

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This recipe for Sheepherder's Bread is from Pfeiffer Pfamily Cookbook 2011, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3 cups very hot tap water
1/2 cup butter or shortening
1/2 cup sugar
2 1/2 tsp. salt
2 pkg. dry yeast (2 Tbsp.)
About 9 1/2 cups all purpose flour
salad oil

Directions:
Directions:
In a large bowl combine water with butter, sugar and salt. Stir until butter melts; let cool until warm (110º-115º). Stir in yeast; cover and set in a warm place until bubbly, about 15 minutes.
Add 5 cups flour. Beat with a mixer or spoon just until batter is stretchy, 2-5 minutes. Mix in enough remaining flour (about 3 1/3 cups) to form a stiff dough.
Knead dough on floured surface until smooth, about 10 minutes. Add flour as needed to prevent sticking. Oil dough and place in oiled bowl. Cover and let rise until doubled, about 1 1/2 hours.
Meanwhile, if using a 5 quart cast iron Dutch oven, cut a circle of foil to fit bottom of pan. Put foil in pan and rub foil and sides of pan generously with oil.
Knead dough on floured board to expel air, then form into a smooth ball. Place dough in pan. Cover loosely with plastic wrap and let rise until almost doubled again, 45 min. - 1 hour. Remove plastic wrap. Bake uncovered in 350º oven until loaf is golden brown and sounds hollow when tapped, 50-55 min. Remove bread from oven and invert onto a rack. Remove foil and turn loaf right side up. Cool 45 minutes. Serve warm or cool.

Number Of Servings:
Number Of Servings:
1 loaf

 

 

 

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