Sheepherders bread recipe

Another BBB edition which I'm hosting, yay!! Please bake along with us! Instructions on the bottom of the page. Lengthy post with the recipe and the pictures so I'll try to keep this sweet and short just like the bread! Though I have to add: this is seriously good looking very good tasting bread! We are baking not as much a novel recipe instead we -or at least I- am revisiting a method which I really like but can cause some discussion or frustration.... Baking in a cloche! Discussion because…

Go to any Basque restaurant and you are sure get bread that tastes pretty much just like this sheepherders bread recipe! This is as close to traditional as it gets. If you were to cook it over coals or in a sheep wagon stove then it would be the real deal! I have been making this sheepherders bread since I was probabl

*Correction* In an earlier version of this post, I labeled this bread “taloa.” My attentive readers, who are much more knowledgeable than I am, brought to my attention that taloa is a c…

NOTE: I’m reposting a few of my favorites from PortlandPeeps onto this blog for safe keeping. This was originally posted in February 2012. I never tire of the stories my husband shares about …

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This is an easy, yummy recipe for bread with a harder outside and softer inside without having to spray your oven with water or brush the dough with anything. I have made it in my outdoor dutch oven (see pic) and I have halved the recipe and made it in a heart shaped Le Creuset pot in addition to making regular loaves.

A wonderful, fine textured bread baked in a iron Dutch oven. this is an old Basque sheep herder's recipe. originally it was baked over an open fire, out on the range using hot coals on top and bottom of Dutch oven. it is enormous, but well worth the time and labor of love to make it.

SHEEPHERDER'S BREAD Note: With this loaf, Anita Mitchell won the bread-baking contest at the National Basque Festival in Elko, Nevada, in 1975. She used a cast-iron Dutch oven, but a nonstick pan makes the bread easier to manage. Bake the loaf up to 1 day ahead and store, covered, at room temperature. Freeze to store longer. Yield: Makes 1 loaf, about 3 3/4 pounds Ingredients 1/2 cup (1/4 lb.) butter, margarine, or shortening 1/2 cup sugar 2 1/2 teaspoons salt 2 packages active dry yeast…

This Shepherds Bread is made with simple ingredients and baked in a conventional oven using a bread pot, Dutch oven, or bread cloche.

This recipe was handed down to me from my grandmother. How she acquired it, I'm not sure. The original recipe makes a HUGE loaf of bread -...