Sheepherder Bread Recipes

SHEEPHERDER'S BREAD

Sheepherder's Bread image

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.

Provided by mama blue

Categories Yeast Breads

Time 1h40m

Yield 10-12 serving(s)

Number Of Ingredients 7

Ingredients

3 cups very hot water
1/2 cup margarine or 1/2 cup shortening
1/2 cup sugar
2 1/2 teaspoons salt
4 1/2 teaspoons active dry yeast
9 1/2 cups all-purpose flour, unsifted
salad oil

Steps:

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 dough. Turn out on floured board and knead until smooth and elastic (about 10 minutes), adding flour as needed to prevent sticking. Turn dough into greased bowl, cover and let rise in warm place until doubled, about 1 1/2 hours. Punch down and knead to form smooth ball. I knead the dough 3 times.
Grease inside of dutch oven and inside of lid with salad oil. Place dough in dutch oven and cover with lid to let rise for the third time. Let raise in warm place until dough pushes up lid about 1/2 inch (watch closely).
Bake covered with lid in 375 degree oven for 12 minutes, carefully remove lid and bake for another 30 to 35 minutes, or until loaf is golden brown and sounds hollow when tapped. Remove from oven and turn out on rack to cool.

SHEEPHERDER'S BREAKFAST

Sheepherder's Breakfast image

My sister-in-law always made this delicious breakfast dish when we were camping and had to come up with good, easy breakfast ideas. Served with toast, juice and milk or coffee, it's a sure hit with the breakfast crowd! One-dish casseroles like this were a big help while I was raising my nine children. Now I've passed this recipe on to them. -Pauletta Bushnell, Albany, Oregon

Provided by Taste of Home

Categories Breakfast Brunch

Time 30m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

3/4 pound bacon strips, finely chopped
1 medium onion, chopped
1 package (30 ounces) frozen shredded hash brown potatoes, thawed
8 large eggs
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese

Steps:

In a large skillet, cook bacon and onion over medium heat until bacon is crisp. Drain, reserving 1/4 cup drippings in pan., Stir in hash browns. Cook, uncovered, over medium heat until bottom is golden brown, about 10 minutes. Turn potatoes. With the back of a spoon, make 8 evenly spaced wells in potato mixture. Break 1 egg into each well. Sprinkle with salt and pepper., Cook, covered, on low until eggs are set and potatoes are tender, about 10 minutes. Sprinkle with cheese; let stand until cheese is melted.

Nutrition Facts : Calories 354 calories, Fat 22g fat (9g saturated fat), Cholesterol 222mg cholesterol, Sodium 617mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 17g protein.

SHEPHERD'S BREAD

Shepherd's Bread image

Make and share this Shepherd's Bread recipe from Food.com.

Provided by Mark O.

Categories Yeast Breads

Time 2h57m

Yield 1 loaf

Number Of Ingredients 6

Ingredients

3 cups hot water
2 1/2 teaspoons salt
1/2 cup margarine or 1/2 cup shortening
1 (1/4 ounce) package active dry yeast (2 packages if using a 12-inch Dutch oven)
1/2 cup sugar
9 1/2 cups all-purpose flour

Steps:

Combine water, butter, sugar and salt.
Stir until butter melts; let cool to warm.
Stir in yeast, cover and set in a warm place until bubbly.
Add 5 cups of flour and beat with a wooden spoon to form a thick batter.
Stir in enough of the remaining flour (about 3 1/2 cups) to form a stiff dough.
Knead until smooth, about 10 minutes, add flour as needed.
Place dough in Dutch oven (well greased) and cover.
Set in a warm place to rise until doubled.
Punch down and knead on a floured board.
Return to Dutch oven and let rise until dough pushes up on the lid about 1/2 inch.
Bake covered with lid, in a 375°F oven for 12 minutes.
Remove lid and bake for 30-35 minutes or until loaf is golden brown and sounds hollow when tapped.

Nutrition Facts : Calories 5546.3, Fat 104.2, SaturatedFat 60.2, Cholesterol 244, Sodium 6673.8, Carbohydrate 1009.1, Fiber 34, Sugar 103.1, Protein 126.5

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