Sheepherders-Bread-Basque

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Servings: 20 Difficulty: Advanced
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Hearty, golden-brown Basque-style bread baked in a Dutch oven for a crisp crust and soft interior.
Sheepherders Bread (Basque recipe image
Sheepherders Bread (Basque recipe image
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Sheepherders-Bread-Basque

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 20 Calories: 1170.0

Description

This Sheepherders Bread is a comforting, rustic loaf inspired by Basque traditions. Made with simple pantry staples like flour, butter, and yeast, it develops a wonderfully thick, golden crust when baked in a covered Dutch oven. The interior is soft, airy, and slightly sweet, making it perfect for tearing and sharing. It pairs beautifully with soups, stews, or simply with a pat of butter. Ideal for family dinners or weekend baking projects, this bread offers that authentic homemade flavor that brings warmth to any table. The unique baking method ensures even heat distribution, creating a professional-quality result with minimal effort.

Ingredients

Directions

  1. In a large bowl, combine hot water, butter, sugar, and salt.
  2. Stir until the butter is completely melted.
  3. Let the mixture cool to 110&# 194;°F (43ðC).
  4. Stir in the yeast, cover the bowl, and let it sit in a warm place until bubbly, about 15 minutes.
  5. Beat in about 5 cups of flour to create a thick batter.
  6. Stir in the remaining flour, about 3 1/2 cups, until a stiff dough forms.
  7. Turn the dough out onto a floured surface.
  8. Knead for 10 to 20 minutes, adding more flour as needed to prevent sticking, until smooth and elastic.
  9. Place the dough in a greased bowl, cover, and let rise in a warm area until doubled in size.
  10. Punch the dough down and knead briefly on a floured board to release air.
  11. Shape the dough into a smooth ball.
  12. Line the bottom of a 5-quart Dutch oven with a circle of aluminum foil, grease the sides, and lightly oil the foil and lid.
  13. Place the dough ball into the prepared Dutch oven and cover with the lid.
  14. Let the dough rise in a warm place until the lid rises up about 1/2 inch, approximately one hour.
  15. Bake with the lid on at 375ðF (190ðC) for 12 minutes.
  16. Remove the lid and bake for another 30 minutes, or until the loaf is golden brown.
  17. Remove from the oven and turn the loaf out onto a wire rack.
  18. Peel the foil from the bottom and set the loaf upright to cool.

Nutrition Facts

Servings 20

Amount Per Serving
Calories 1170.0kcal
% Daily Value *
Total Fat 97.2g150%
Saturated Fat 61.2g306%
Cholesterol 258.0mg86%
Sodium 49522.4mg2064%
Total Carbohydrate 80.1g27%
Dietary Fiber 0.0g0%
Sugars 80.1g
Protein 1.1g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the water temperature is around 110ðF (43ðC) before adding yeast; water that is too hot will kill the yeast, while water that is too cool may not activate it properly.

If you do not have a Dutch oven, you can bake the bread in a standard loaf pan, though the crust texture will differ. Line the pan with parchment paper for easy removal.

Store leftovers in an airtight container or plastic bag at room temperature for up to 3 days. For longer storage, slice and freeze the bread for up to 3 months.

For a softer crust, you can brush the loaf with melted butter immediately after removing it from the oven.

Keywords: basque, bread, dutch oven, homemade, sheepherders, yeast, rustic, loaf, baking, flour, buttermilk, crust, soft, golden, traditional, spanish, comfort food, pantry, staples, family dinner
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