Nutritional Info

Nutrition Facts

Serving Size 1 (52g)

Calories 208
Calories from Fat 41 (20%)
Amount Per Serving %DIV
Total Fat 4.5g 7%
Saturated Fat 2.7g 14%
Monounsaturated Fat 1.2g
Polyunsaturated Fat 0.6g
Trans Fat 0.0g
Cholesterol 19.9mg 7%
Sodium 32.3mg 1%
Potassium 51.1mg 1%
Total Carbohydrate 35g 12%
Dietary Fiber 1.2g 5%
Sugars 0.1g
Protein 4.9g 10%

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Recipe Description
This huge, dome shaped loaf is the Basque sheepherder's staff of life. A herder customarily slashes the sign of the cross in the top crust before slicing the bread, then serves the first piece to his invaluable dog. Though Basques traditionally bake their bread in a heavy kettle in a campfire pit, I've adapted the recipe for a conventional oven. To achieve the characteristic shape, you'll need a 10 inch cast iron or cast aluminum Dutch oven with a lid.
Prep time
2 hr 50 min
Cook time
47 min
Ready In
3 hr 37 min

Ingredients

Serves Tool

Serves To:USMetric
1 Tablespoon(T)  salad oil
9 1/2 Cup(c)  all purpose flour
2 Package(pk)  active dry yeast
2 1/2 Teaspoon(t)  salt
1/3 Cup(c)  sugar
1/2 Cup(c)  butter
3 Cup(c)  very hot water

Preparation

In a large bowl, combine hot water, butter, sugar and salt. Stir until butter is melted. Let cool to about 110° F. Stir in yeast, cover, and let stand 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 lightly floured board. Knead until smooth and satiny (10 to 20 minutes), adding more flour as needed to prevent sticking. Place dough in a greased bowl. Turn over to grease top. Cover and let rise in a warm place until doubled, about 1 1/2 hours. Punch dough down and knead briefly on a lightly floured board until smooth. Line inside bottom of 10 inch cast iron or cast aluminum Dutch oven with a circle of foil. Grease foil, inside of Dutch oven, and underside of lid with oil. Place dough in Dutch oven and cover with lid. Let rise in a warm place until dough pushes up lid by about 1/2 inch (about 1 hour, but watch closely). Bake, covered with lid, in a 375° F oven for 12 minutes. Remove lid and continue to bake until loaf is golden brown and sounds hollow when tapped, 30 to 35 more minutes. Remove from oven and turn loaf out of Dutch oven (you'll need a helper) onto a rack to cool. Peel off foil.

Additional notes

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