Sheepherder Bread

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Executive Chef
Jun 3, 2004
Sheepherder Bread


3 cup hot tap water
1/2 cup butter
1/3 cup sugar
2 1/2 tsp salt
2 package yeast
9 cup flour (to 9 1/2 cups)
1 salad oil


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). Turn dough out onto a
floured board and knead for 10 to 20 minutes, adding
flour as needed to prevent sticking. Place dough in a
greased bowl and cover. Place in a warm area and let
rise until doubled in size. Punch dough down and knead
briefly on floured board to release air. Shape into a
smooth ball. With a circle of aluminum foil lining the
bottom of a 5 quart dutch oven, greased sides, foil on
bottom and lid with salad oil. Place dough in dutch
oven and cover. Let rise in warm place until lid
rises up about 1/2 inch (about one hour). Bake, with
lid on, at 375 deg f for 12 minutes. Remove lid and
bake another 30 minutes or until loaf is golden brown.
Remove from oven and turn out onto wire rack. Peel
foil from bottom and set loaf upright. Makes 1 very
large loaf.

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