Basque Sheepherder's Bread: A Rustic Loaf Recipe

Ingredients:

• .75 oz yeast
• 2 cups warm water
• 1/4 cup sugar
• 1 tablespoon salt
• 2 eggs
• 1/4 cup olive oil
• 4 tablespoons powdered buttermilk
• 6 cups (or so) flour

Instructions:

1. Place the yeast in warm water and set aside.
2. In a mixing bowl, combine the sugar, eggs, salt, olive oil, powdered buttermilk, and 3 cups of flour. Beat until smooth.
3. Stir in the remaining flour to form a soft dough.
4. Knead the dough on a floured surface for 6-8 minutes, adding a little flour if it becomes too sticky (be careful not to add too much and make it dry).
5. Place the dough in an oiled bowl, turning it around so the top is oiled. Cover with a light cloth and put it in a warm spot.
6. Let the dough rise for 1 hour or until doubled in size.
7. Punch down the dough and knead out the air.
8. Grease a Dutch oven (pan spray works great) and place the dough inside. Grease the lid of the Dutch oven as well.
9. Allow the dough to rise for 1 hour or until it reaches the lid, about 1/2 inch. Keep a close eye on it.
10. Preheat the oven to 375°F (190°C).
11. Place the Dutch oven with the dough in the preheated oven for 12 minutes.
12. Carefully remove the lid and bake for another 30-35 minutes or until the bread is golden brown.
13. Carefully remove the loaf from the Dutch oven and transfer it to a cooling rack.
14. Lightly butter the top of the loaf.
15. Enjoy your Basque Sheepherder's bread!

Note: You have the option to eliminate the powdered buttermilk or sugar entirely. Additionally, you can double the sugar if you prefer a sweeter bread. This recipe can also be used to make 2 normal loaves of bread in loaf pans. By doubling the sugar, it can be used to make wonderful cinnamon rolls or dinner rolls.