Robert Herder KB bread knife plumwood stainless steel, 9735.1958.04
You will need Organic Flour, sugar, salt, yeast, butter and water for this bread. I use real unsalted organic butter none of the hydrogenated junk. Always.
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In a large bowl, combine hot water, butter, sugar and salt. Stir to. melt butter. Let cool to 110 deg f. Stir in yeast, cover, and set in warm. place until bubbly (about 15 minutes). Beat in about 5 cups flour to make thick batter. Stir in enough flour to. make a stiff dough (about 3 1/2 cups).
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Following in the footsteps of the Basque sheepherders in my family, I tried my hand at baking a sheepherder's bread recipe. Using a few simple ingredients an.
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The recipe is in the beginning of the video. Take a photo of it with your phone so you have it. To me a must try recipe.. Thank you for watching! :") Angie'.
Basque Sheepherder's Bread in a Dutch Oven Recipe YouTube
Into a large bowl, sift the dry ingredients, and dig a well in the. center of the sourdough starter. Blend the dry mix into the starter. from the edges with enough flour to knead until smooth and shiny. Place in greased bowl and let rise until almost double. Shape into 2 loaves and place in greased bread pans.
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Instructions. In a large bowl, combine water, yeast, and sugar. Let sit until foamy - about 5 to 10 minutes. Add the whole wheat flour, melted butter, and salt. Stir well with a wooden spoon to form a thick batter. Add 2 cups of the bread flour and mix.
Rusty's Fermented Sheepherder Bread
directions. Into a large bowl, sift the dry ingredients, and dig a well in the center of the sourdough starter. Blend the dry mix into the starter from the edges with enough flour to knead until smooth and shiny. Place in greased bowl and let rise until almost double. Shape into 2 loaves and place in greased bread pans.
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Stand Up Mixer Instructions: In a large bowl or in the bowl of a 5-quart stand mixer, combine sourdough starter, lukewarm water, olive oil, sugar, salt, baking soda, rye flour, and bread flour. Using a dough hook, mix all the ingredients together into a uniform dough. It should form a nice elastic ball. If you think the dough is too moist, add.
Robert Herder 1607120028 bread and carving knife 31.5 cm, oak wood
9 1⁄2 cups all-purpose flour, unsifted. salad oil. In a bowl, combine water, butter, sugar and salt. Stir until butter melts and cool to 110 to 115 degrees. Stir in yeast, cover and set in warm place until bubbly, about 15 minutes. *Add 5 C flour and beat to form thick batter. Stir in enough of remaining flour (about 3 1/2 cups) to form stiff.
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I looked around again at the Sheepherder Bread recipes and found one with sourdough and also had some rye in it. The recipe also had some oil and baking soda in it. I made some calculated guesses and came up with a dough and then cooked it in my Dutch Oven. This is what I ended up with. This is a really easy way to make bread.
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Combine the hot water, sugar and butter letting the mix cool to 110 degrees (or by touch for adding yeast safely). Add the yeast, stir and let proof (bubbly). Now add the salt and half the flour beating in. Add the remaining flour to make a rather stiff dough yet pliable.
Robert Herder KB, bread knife olive, 9735.1957.05 Advantageously
Form a smooth ball. Using a solid shortening, generously grease sides and inside lid of a cast iron Dutch oven. Cut a round of foil and place in the bottom of Dutch oven. Dust it lightly with flour. Place dough in Dutch oven and cover. Let rise in a warm place until dough pushes up lid. Preheat oven to 375 degrees F.
HOW TO MAKE SHEEPHERDER'S BREAD Basque food, Bread, Food
Specialties: The Original Sheepherder Bread® 1938 was introduced to the Owens Valley during the California Gold Rush by immigrant Basque sheepherders who missed the bread of their homeland. They shaped loaves of their traditional bread by hand, used stone ovens for baking, and produced the first sheepherder bread. Even today we shape the loaves by hand and bake in the finest European Stone.
Robert Herder 1607120028 bread and carving knife 31.5 cm, oak wood
Sheepherder's Bread - the smaller version. 1 1/2 c hot water. 2 1/4 tsp yeast (or one packet) 1/4 c sugar. 1/4 c butter. 1 1/2 tsp salt. 4 3/4 c flour. *To make the large loaf, double all ingredients. In your mixer, combine 1 1/2 cups of hot (not boiling or too hot to touch) water, 2 1/4 tsp yeast (or 1 packet), and 1/4 c sugar.
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Sheepherder bread is incredibly versatile and can be served with a wide variety of dishes. It is the perfect accompaniment to soups, stews, and chili, and is also delicious with butter, honey, or jam. It makes amazing sandwiches and can even be used to make croutons for salads or breadcrumbs for stuffing. The options are endless! Rate this post.
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Sheepherders bread is traditionally made using a simple combination of whole wheat flour, water, yeast, and salt. The dough is mixed and then kneaded until it reaches a smooth and elastic consistency. Once the dough has risen, it is shaped into a round loaf and baked at a high temperature, which gives it its characteristic crust.
