Basque Sheepherder's Bread

Basque Sheepherder's Bread Recipe

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michelle minosh


This dough can be used in many diffrent way.

It is a base and you can add what ever you like to it also.


★★★★★ 1 vote

2 Hr


  • 3 c
    very hot tap water
  • 1/2 c
    butter, melted
  • 1/3 c
  • 2 1/2 tsp
  • 2 pkg
    active dry yeast
  • 9 - 9 1/2 c
    flour (whole wheat prefered)

How to Make Basque Sheepherder's Bread


  1. In a large bowl, combine water, butter, sugar, and salt. Stir in yeast and let stand until bubbly (about 15 minutes).

    (*) Beat in about 80 - 85 % cups of flour to make a thick batter. Stir in enough of the remaining flour to make a stiff dough.

    Knead for 10 - 20 minutes.

    Put in a greades bowl: cover and let rise in a warm place until doubled (about 1 hour).

    Punch dough down and and form into dinner rolls, franch bread, cinnamon rolls, etc. Let rise until they are the right size and then bake in a 375 degree oven until golden brown (times will very depending on what you cook)and sounds hollow when lightly tapped.
  2. * You can do every thing in a mixer but do the kneading by hand if you can; if you do knead with a mixer then try to hand knead the last 5 minutes so that it does not get over worked.

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About Basque Sheepherder's Bread

Course/Dish: Other Breads

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