Anonymous Fri Oct 07 16:49:05 2005

-SPAIN

Tending flocks on windswept rangelands, miles from the nearest village, Basque

sheepherders have had to develop virtuosity at campfire cookery. This large, dome-shaped

loaf is but one example -- cooked like most of their food, in a cast-iron pot. Though

Basques bury the pot under the campfire, ours goes less dramatically into an ordinary

oven. If you want to be truly authentic, you\'ll have a loyal sheepdog nearby. Traditionally, the

dog gets the first slice. 3 cups Water, very hot (about 140F) 1/2 cup Butter, margarine or

solid shortening (1/4 lb) 1/2 cup Sugar 2 1/2 tsp Salt 2 pk Yeast, active & dry 8 1/2 to 9 cups

All purpose flour, unbleached Salad oil In a large bowl, combine the hot water, butter,

sugar, and salt. Stir until the butter is melted; let stand until warm (about 110F). Stir in

yeast, cover and let stand in a warm place until bubbly (5 to 15 minutes). Add 5 cups of

flour and, with a wooden spoon or heavy duty electric mixer at medium speed, beat until a

thick batter

forms. With a wooden spoon, stir in about 3-1/2 cups more flour to make a stiff dough. Turn

dough out onto a floured board and knead until nonsticky, smooth and satiny (about 10

minutes), adding 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 (80F) until doubled (1-1/2 hours).

Punch down dough, knead on a floured until smooth, then shape into a ball. Cover the

bottom of a 10-inch cast-iron or cast-aluminium Dutch oven (5 quart size) with a circle of

foil. Oil inside of kettle, including foil, and underside of lid. Place dough in kettle and cover

with lid. Let rise in a warm place (80F) until dough pushes up the lid about 1/2 inch (about

1 hour). Bake, covered with lid, in a 375F oven for 12 minutes. Remove lid and bake for 30

to 35 more minutes or until loaf is golden brown and sounds hollow when tapped. Turn

loaf out onto a rack to cool (you may need a helper). Peel of tin foil. MAKES 1 LARGE LOAF

Rec

ipe from: Sunset International Vegetarian Cook Book By: Editors of Sunset Books and

Magazines