Title: Basque Shepherd's Bread
Categories: Breadmaker Spanish
Yield: 1 Loaf
| SMALL LOAF |
| 3/4 | c | Water |
| 1 | tb | Olive oil |
| 1 3/4 | c | Unbleached all-purpose flour |
| 1 | tb | Sugar |
| 1 | ts | Dried sage |
| 1 | ts | To 1 tsp. salt - to taste |
| 1 1/2 | ts | Active dry yeast |
| LARGE LOAF |
| 1 1/4 | c | Water |
| 2 | tb | Olive oil |
| 3 | c | Unbleached all-purpose flour |
| 4 | ts | Sugar |
| 2 | ts | Dried sage |
| 1 | ts | To 2 tsp. salt - to taste |
| 2 | ts | Active dry yeast |
SOURCE: More Recipes for Your Bread Machine Bakery by Richard W. Langer,
copyright 1992, ISBN #0-316-51390-3. MM format by Ursula R. Taylor.
Load machine according to manufacturer's directions and bake on machine's
quick bread cycle.
According to "story" just before the recipe - this is a light,
open-textured, simple bread and it doesn't keep very well - considering
that Basque Shepherds from Northern Spain - prepared the dough each morning
for the evening meal.
The shepherd would place the dough in a special iron pot and bury it in
the coals of his campfire in the morning. On his return from tending his
flock the pot of bread would be ready. The top of the bread would then be
slashed to form a cross before the evening meal - and the 1st pc. was
always given to the herder's sheepdog.
PERSONAL NOTE from Ursula Taylor - I have made this bread folks and it is
a very good loaf - well worth making again - but it really doesn't keep
very long before it starts to mold.....