Robert Herder KB, bread knife olive, 9735.1957.05 Advantageously
directions. 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.
Looking forward to the Sheep Herder sequel with the new Wyrm r/runescape
Directions. Step 1. In a large bowl, combine 3 cups very hot tap water with butter, sugar, and salt. Stir until butter melts; let cool until warm (110° to 115°). Stir in yeast; cover and set in a warm place until bubbly, about 15 minutes. Advertisement. Step 2. Add 5 cups of the flour.
Rusty's Fermented Sheepherder Bread
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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In a large bowl, combine the hot water, butter, sugar, and salt. Stir. until the butter is melted; let stand until warm (about 110F). Stir. in yeast, cover and let stand in a warm place until bubbly (5 to 15. minutes). Add 5 cups of flour and, with a wooden spoon or heavy duty.
HOW TO MAKE SHEEPHERDER'S BREAD Basque food, Bread, Food
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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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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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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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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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.
FilePortuguese sweet bread.jpg Wikimedia Commons
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.
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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.
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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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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.
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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.
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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.
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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.
