Basque Sheepherder's Bread

Posted by Penny Moline on Friday, June 25, 2021 Under: Yeast Bread
3 cups hot  water
1/2 cup ( 1/4) pound butter
1/3 cup sugar
2 1/2 tsp salt
2 pkgs active dry yeast
9 to 9 and 1/2 cups flour
salad oil
in a large bowl combine hot water, butter, sugar, and salt.  stir until the butter has melted.  let cool to 110 degrees.  stir in yeast cover and let sit for 5 minutes
mix in 5 cups flour to make a thick batter.  stir in enough remaining flour to make a stiff dough.  turn dough out onto a floured board.  knead until smooth.  add flour as needed .  let ferment 90 minutes
punch down and make up in a Dutch oven with lid.  let rise until the dough pushes up lid about 1 hour.  bake with lid in a preheated 375 oven for 12 minutes.  remove lid and bake 30-40 more minutes. 

In : Yeast Bread 

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let me know what you think of the recipes and how I can improve my site.. These are my favorite recipes... and I hope you love them as much as I do... Please let me know... and if there is something you would like to know about cooking... I will do my best to answer questions for you...If I don't know. I will find out!

Basque Sheepherder's Bread

Posted by Penny Moline on Friday, June 25, 2021 Under: Yeast Bread
3 cups hot  water
1/2 cup ( 1/4) pound butter
1/3 cup sugar
2 1/2 tsp salt
2 pkgs active dry yeast
9 to 9 and 1/2 cups flour
salad oil
in a large bowl combine hot water, butter, sugar, and salt.  stir until the butter has melted.  let cool to 110 degrees.  stir in yeast cover and let sit for 5 minutes
mix in 5 cups flour to make a thick batter.  stir in enough remaining flour to make a stiff dough.  turn dough out onto a floured board.  knead until smooth.  add flour as needed .  let ferment 90 minutes
punch down and make up in a Dutch oven with lid.  let rise until the dough pushes up lid about 1 hour.  bake with lid in a preheated 375 oven for 12 minutes.  remove lid and bake 30-40 more minutes. 

In : Yeast Bread 

Next post: Cinnamon buns...
Previous post: Soft Sour, Sour...

« Back to posts

let me know what you think of the recipes and how I can improve my site.. These are my favorite recipes... and I hope you love them as much as I do... Please let me know... and if there is something you would like to know about cooking... I will do my best to answer questions for you...If I don't know. I will find out!

Cooking with Passion


Penny Moline A little about myself to get started..I got my first job cooking at the age of 14..at the snack bar across the street from my high school.. I am a graduate of an ACF (American Culinary Federation) Culinary Arts program...I have a degree with honors in Culinary Arts.... I have been teaching at a local college since 2002.( Oh and I was lucky enough to get to go to Paris and take a pastry and danish class too). During the 2002 winter Olympics I was the Executive. Pastry chef at the only fine dining restaurant in the media center. That was so exciting. I have worked in fine dining restaurants, and worked for a manufacturing rep company.. I was the product specialist for Kitchenaid and Weber grills...and got to do the training on my two wonderful products. Tough job...but someone got be be lucky enough to do it! Everything I have done... I have loved! Teaching has been the greatest. What a dream job. I have students that want to learn all they can about cooking. Our school is a production based program, which allows the students to get a lot of hands on training. We run a restaurant that serves fresh bread of the day, soup, salad, (and salad bar), an ever changing entree and dessert daily. So the students not only makes bread from scratch once or twice like some schools they make it more than a dozen times before their rotation is changed. I know we are doing a great job as the local police eat there almost daily. Plus...my program is full and we now have a waiting list to get in. Not too shabby I would say. Several of our students have won national and local cooking and baking awards... what can I say? I love to cook.... I really love my job...and I would like to feed the world with one recipe at a time! I It is really rewarding to love what you do...and to have passion for it. You don't have to make pretentious food to make good food. You just need to use fresh ingredients...and use what is in season. Most importantly...you need to love to eat...and then the passion for cooking is there...Don't let cooking intimidate . you...YOU CAN COOK...and remember this KISS (keep it simple silly).. Let me know what you think! My email is chefpennymoline@gmail.com

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