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Sheepherder's Bread Recipe

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This recipe for Sheepherder's Bread, by , is from The Neva Patterson Family Cookbook, 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!

Sheila Seats


3 cups very hot tap water
1/2 cup oleo (margarine/butter)
1/2 cup sugar
2 1/2 tsp salt
2 packages yeast
9 1/2 cup flour, about

In a bowl, combine hot water, butter, sugar and salt. When butter melts, cool to warm and add yeast.
Cover in warm place until bubbly, about 15 minutes.
Add 5 cups flour and beat to form thick batter.
Stir in enough flour to form stiff dough, about 3 1/2 cups.
Let rise until double, about 1 1/2 hours.

Cut a circle of foil to fit into the bottom of a cast iron pan or aluminum dutch oven, 5 qt size.
Grease inside of dutch oven cover.

Punch down dough and place dough in pan and cover with lid. Let rise until the dough pushes up the lid 1/2 inch, about 1 hour. Watch closely.

Bake covered at 375 for 12 minutes, then remove the lid. Bake another 30 to 35 minutes.




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