Tillie Doyle
Sheepherder's bread is a traditional Basque recipe that was originally baked in a cast iron Dutch oven over an open fire. The bread is known for its amazing texture, with a crunchy crust and soft interior. While the traditional method of baking this bread is in a Dutch oven, some people may not have access to one or may prefer the convenience of using a loaf pan. So, can you make sheepherders bread in a loaf pan? The answer is yes! Like most bread doughs, there is no reason why different shapes cannot be made. However, it is important to note that baking time may vary depending on the shape of the loaf, so it is important to watch for doneness. In addition, using a loaf pan may require a slight adjustment to the recipe, such as reducing the amount of dough or using a smaller loaf pan to ensure the bread bakes evenly.
| Characteristics | Values |
|---|---|
| Traditional Baking Method | In a round cast iron Dutch oven |
| Traditional Baking Temperature | 375 degrees |
| Traditional Baking Time | 12 minutes with the lid on, 30-35 minutes with the lid off |
| Traditional Baking Colour | Golden brown |
| Traditional Baking Sound | Hollow when tapped |
| Loaf Pan Baking Method | Divide the dough in half and place each half in a loaf pan |
| Loaf Pan Baking Time | 45 minutes |
| Loaf Pan Baking Colour | Golden brown |
| Loaf Pan Baking Sound | Hollow when tapped |
| Ingredients | Water, butter, sugar, salt, yeast, flour |
| Minimum Dutch Oven Size | 5 quarts |
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What You'll Learn
Sheepherder's bread recipe
Sheepherder's bread is a traditional Basque recipe. It is typically baked in a cast iron Dutch oven, either over a fire or buried in hot coals, though it can also be baked in a modern oven. The bread has a crunchy crust and a soft interior, achieved by baking it with the lid on for the first few minutes, creating steam.
To make Sheepherder's bread, first, combine water, butter, sugar, and salt in a bowl. Stir until the butter melts and let the mixture cool to between 110 and 115 degrees Fahrenheit. Then, stir in yeast, cover the bowl, and set it in a warm place for about 15 minutes, or until the mixture becomes bubbly. Next, add 5 cups of flour and beat the mixture until it forms a thick batter. Gradually add more flour (about 3 to 3.5 cups) and knead the dough until it becomes stiff and elastic, adding flour as needed to prevent sticking.
Turn the dough onto a floured board and continue kneading until it becomes smooth and elastic, which should take about 10 minutes. Place the dough in a greased bowl, cover it, and let it rise in a warm place until it doubles in size, which should take about 1.5 hours. After this, punch down the dough and knead it again to form a smooth ball.
At this point, you can place the dough in an oiled Dutch oven or split it into two or three portions and place them in oiled bread pans. Cover the dough with a towel and let it rise for another 45 minutes. After this, score the dough, rub the top with oil or butter, and place it in the oven. If using a Dutch oven, bake the bread covered for 12 minutes, then remove the lid and bake for another 30 to 35 minutes, or until the loaf turns golden brown and sounds hollow when tapped. If using bread pans, adjust the baking time accordingly; it should take around 45 minutes.
Once the bread is baked, remove it from the oven and let it cool on a wire rack for at least 30 minutes before serving. Sheepherder's bread is delicious served plain or with butter, and it also makes a great base for dips and open-faced sandwiches.
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Baking in a loaf pan
Sheepherder's bread is traditionally baked in a Dutch oven, which gives the bread its distinctive texture—a crunchy crust with a soft interior. The dough rises to fill the entire Dutch oven, resulting in wide, hearty slices.
However, you can also bake this bread in loaf pans. To do this, divide the dough in half and place each half in a loaf pan. If using loaf pans, you will need to adjust the baking time. Keep an eye on the bread as it bakes and watch for doneness. The bread is done when the centre of the loaf sounds hollow when tapped with a knuckle and the crust is golden brown.
When baking in a Dutch oven, the recipe calls for preheating the oven to 400 degrees Fahrenheit with the lid on for 10 minutes, then removing the lid and reducing the temperature to 350 degrees Fahrenheit for the remainder of the baking time. When baking in loaf pans, you may need to adjust the temperature and baking time accordingly.
It is important to grease the loaf pan before placing the dough in it. This will prevent the bread from sticking to the pan and make it easier to remove once it is baked.
Sheepherders' bread is a light and delicious recipe that is easy to bake and even easier to eat. The bread has a fine texture and a golden brown crust when done. It is best served warm or cool, cut into wedges or slices.
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Baking time and temperature
Sheepherder's bread is traditionally baked in a cast iron Dutch oven, which is placed inside an oven or over a fire. The bread is baked with the lid on for the first few minutes, creating a crunchy crust with a soft interior.
If you would like to bake the bread in a loaf pan, you will need to adjust the baking time. One source recommends placing the dough in an oiled Dutch oven or splitting it up and putting it in oiled bread pans. If using bread pans, the baking time is recommended to be adjusted to about 45 minutes.
Another source recommends baking the bread in a 350°F oven until the loaf is golden brown and sounds hollow when tapped, which should take 50 to 55 minutes. This source also mentions that the bread should be baked uncovered.
If you are using a Dutch oven, one source recommends baking the bread with the lid on for the first 10 minutes in a 400°F oven, and then removing the lid and reducing the temperature to 350°F for the remainder of the baking time.
It is important to note that the baking time may vary depending on the shape and size of the loaf pan or Dutch oven that you are using. Therefore, it is recommended to keep an eye on the bread and adjust the baking time as needed.
Once the bread is done, it is important to remove it from the pan immediately and allow it to cool on a wire rack. This will ensure that the bread does not continue to bake and that it cools evenly.
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Ingredients and measurements
Sheepherder's bread is traditionally baked in a cast iron Dutch oven, but you can also bake it in a loaf pan. The bread is light on ingredients, big on flavour, and has a wonderful texture.
- 1/2 cup (1/4 lb) of butter, margarine, or shortening
- 3 cups of very hot tap water
- 1/3 to 1/2 cup of sugar (the original recipe calls for 1/3 cup, but you can increase to 1/2 cup if you prefer a sweeter bread)
- A pinch of salt
- 5 cups of flour (you can use bread flour, all-purpose flour, or a mix of whole wheat and bread flour for a lightly whole grain loaf)
- About 3 1/2 to 4 cups of additional flour for kneading and forming the dough (add more as needed)
- A little less than a full tablespoon of instant yeast (about 2 teaspoons)
- Oil or butter for rubbing on the dough
You will also need to grease your loaf pan or Dutch oven with lard or shortening to prevent the bread from sticking.
The exact measurements of flour and water may vary slightly depending on the type of flour used and the humidity in your environment. It is important to add the flour slowly and adjust as needed to form a stiff dough.
This recipe will make 2 large loaves or 3 smaller loaves, depending on the size of your pans. If using loaf pans, you may need to adjust the baking time accordingly.
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Traditional baking methods
Sheepherder's bread is traditionally baked in a cast iron Dutch oven over an open fire, using hot coals on the top and bottom of the pot. This method gives the bread its distinctive texture—a crunchy crust with a soft interior. The bread is baked with the lid on, which allows it to steam and creates a dimpled or wavy appearance on the top of the loaf as the dough rises and pushes against the lid.
To bake sheepherders' bread in a traditional Dutch oven, start by combining water, butter, sugar, and salt in a bowl. Stir until the butter melts and let the mixture cool to around 110–115°F. Then, stir in yeast, cover the bowl, and set it in a warm place until the mixture becomes bubbly, which should take about 15 minutes. Next, add 5 cups of flour and beat the mixture until a thick batter forms. Stir in additional flour (around 3–3.5 cups) to form a stiff dough. Turn the dough out onto a floured board and knead until it becomes smooth and elastic, adding flour as needed to prevent sticking.
Once the dough is kneaded, place it in a greased Dutch oven and let it rise in a warm place until it has doubled in size, which should take about 1–1.5 hours. After the dough has risen, punch it down and knead it again to form a smooth ball. You can then bake the bread in the Dutch oven, following the traditional method described above.
While the traditional method of baking sheepherders' bread involves using a Dutch oven, it is also possible to bake the bread in loaf pans. To do this, simply divide the dough in half and place each half in an oiled loaf pan. The baking time will vary depending on the shape of the loaf, so it's important to watch the bread closely to ensure it doesn't overcook.
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Frequently asked questions
Yes, you can make Sheepherder's bread in a loaf pan. You can either divide the dough in half and place each half in an oiled loaf pan or use a single larger loaf pan. The baking time will vary depending on the shape of the loaf pan used.
Sheepherder's bread is done when the loaf is golden brown and sounds hollow when tapped with a knuckle.
Sheepherder's bread typically uses a mix of whole wheat and bread flours, but all-purpose flour can also be used.
