Baked in an iron Dutch oven, this bread has a great, delicate texture. This Sheepherder’s Bread Recipe is from an ancient Basque sheepherder.

In the beginning, it was roasted on a range with hot coals on top and underneath a Dutch oven.

Despite its size, the time and effort required to build it were well worth it. Its usage is vast in the kitchen, and its taste is appreciated by everyone at home.

What would you like about it?

From simple butter or jam to soups and stews, the bread’s robust, slightly sweet, and savory flavor goes well with a lot of different foods. Its interior is delicate and fluffy, while its outer layer is golden and crispy.

Shepherd’s Bread can be enjoyed on its own, dipped in soup, or for making sandwiches because of its well-balanced taste. It has the warm feeling of a home-style dish, which reminds one of family gatherings and celebrations.

How to make Sheepherder’s Bread

The recipe doesn’t call for sophisticated equipment or complicated methods, and it only calls for basic cupboard ingredients. Because of its accessibility, even novices can use it. It complements almost any dish, sweet or salty.

Cheese, garlic, or herbs may be added to it for an extra touch. Like most other breads that are prepared at home, shepherd bread should be consumed as soon as it is ready. However, if handled correctly, it has a longer shelf life of about two days.

Ensure that you secure the bread tightly in an airtight container, bread bag, foil, or plastic wrap. Plain bread should not be kept in the refrigerator, since the cold will cause it to dry up more quickly.

Ingredients

Very hot water = 3 cups
Margarine = 1/2 cup
Sugar = 1⁄2 cup
Salt = 2 1/2 teaspoons
Active dry yeast = 4 1/2 teaspoons
All-purpose flour (un-sifted) = 9 1/2 cups
Salad oil

Step by step instructions to make Sheepherder’s Bread Recipe

Step 1

Add the salt, sugar, butter, and water to a large bowl. Stir until the butter has melted completely, then cool the mixture to 110 to 115 degrees, stirring constantly.

Step 2

Add the yeast, cover, and set in a warm place to rise for about fifteen minutes or until bubbles start to form.

Step 3

Add 5 C flour and beat to form a thick batter. Then, continue adding the remaining three and a half cups of flour until the mixture forms a stiff dough. Knead the dough for ten minutes on a floured surface, then transfer the dough to an oiled bowl and cover, allowing it to sit in a warm place for 1.5 hours or until the dough has doubled in size and fully risen. After kneading and punching down, make a smooth ball. I kneaded the dough 3 times.

Step 4

Grease the inside of the Dutch oven and the inside of the lid with salad oil. Place dough in a Dutch oven and cover it with a lid to let rise for the third time. Let rise in a warm place until dough pushes up the lid about 1/2 inch (watch closely).

Step 5

Once you preheat the oven to 375 degrees, place your dish in for 12 minutes with a lid. Once you’ve done that, remove the lid and place your dish back in the oven for an additional 30 to 35 minutes. Once it sounds hollow and slightly golden brown, you can take your dish out and let it cool on a rack.

Recipe Variations

You can also change some of them depending on what you can eat. Here are some ingredient variations for your help:

Bread Flour

For a chewy texture, use bread flour instead.

Gluten-Free Bread

People with gluten sensitivity can use gluten-free flour. However, the outcome may differ.

Instant Yeast

Use the same quantity of instant yeast, but do not proof it in water. Add it straight to the dry ingredients and mix.

Natural sweetener

For a slightly different flavor, use equal parts of honey, maple syrup, or agave in place of sugar.

Sugar-free bread

If you leave out the sugar, the bread will still rise, but it might not be as tasty or soft.

Olive oil

For a deeper taste, use olive oil instead of melted butter.

Milk

To make a softer, somewhat sweeter loaf, use milk instead of water.

Cheese

For a savory loaf, stir in shredded cheese.

Recipe Tips

If at all possible, weigh your flour using a kitchen scale to prevent over-measuring dense bread.
Add more flour as necessary, starting with less. The dough shouldn’t be sticky, just a little tacky. Dense bread can result from overflouring.
When gluten is developed by proper kneading, the bread gains flexibility and structure. The dough is ready when it is smooth and springs back when pressed.
Warmth is ideal for yeast growth. Put the dough in an oven with the light on or close to a warm appliance if your kitchen is cold.

Also try these Recipes!