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Granny White
Basque Sheepherder's Bread
3
1
1
2
2
9
cups very hot tap water
/2 cup (1/4 lb) butter or margarine
/3 cup sugar
1/2 tsp salt
pkg active dry yeast
to 9 1/2 cups all−purpose flour
Salad oil
In a large bowl, combine hot water, butter, sugar, and salt. Stir
until butter has melted; let cool to about 110 degrees. Stir in
yeast, cover, and set in a warm place until bubbly (about 15
minutes).
Beat in about 5 cups of the flour to make a thick batter. Stir in
enough of the remaining flour (about 3 1/2 cups) to make a stiff
dough. Turn dough out onto a floured board; knead until smooth
and satiny (10 to 20 minutes), adding flour as needed to prevent
sticking. Place dough in a greased bowl; turn over to grease top.
Cover and let rise until doubled (about 1 1/2 hours).
Punch dough down and knead briefly on a floured board to release
air; shape into a smooth ball. With a circle of foil, cover the
inside bottom of a 5−quart cast−iron or cast−aluminum Dutch oven.
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