Sheepherder Bread Recipes

Steps:

• In a bowl, combine water, butter, sugar and salt. Stir until butter melts and cool to 110 to 115 degrees. Stir in yeast, cover and set in warm place until bubbly, about 15 minutes.
• *Add 5 C flour and beat to form thick batter. Stir in enough of remaining flour (about 3 1/2 cups) to form stiff dough. Turn out on floured board and knead until smooth and elastic (about 10 minutes), adding flour as needed to prevent sticking. Turn dough into greased bowl, cover and let rise in warm place until doubled, about 1 1/2 hours. Punch down and knead to form smooth ball. I knead the dough 3 times.
• Grease inside of dutch oven and inside of lid with salad oil. Place dough in dutch oven and cover with lid to let rise for the third time. Let raise in warm place until dough pushes up lid about 1/2 inch (watch closely).
• Bake covered with lid in 375 degree oven for 12 minutes, carefully remove lid and bake for another 30 to 35 minutes, or until loaf is golden brown and sounds hollow when tapped. Remove from oven and turn out on rack to cool.

Steps:

• Combine water, butter, sugar and salt.
• Stir until butter melts; let cool to warm.
• Stir in yeast, cover and set in a warm place until bubbly.
• Add 5 cups of flour and beat with a wooden spoon to form a thick batter.
• Stir in enough of the remaining flour (about 3 1/2 cups) to form a stiff dough.
• Knead until smooth, about 10 minutes, add flour as needed.
• Place dough in Dutch oven (well greased) and cover.
• Set in a warm place to rise until doubled.
• Punch down and knead on a floured board.
• Return to Dutch oven and let rise until dough pushes up on the lid about 1/2 inch.
• Bake covered with lid, in a 375°F oven for 12 minutes.
• Remove lid and bake for 30-35 minutes or until loaf is golden brown and sounds hollow when tapped.

Steps:

• Into a large bowl, sift the dry ingredients, and dig a well in the center of the sourdough starter.
• Blend the dry mix into the starter from the edges with enough flour to knead until smooth and shiny.
• Place in greased bowl and let rise until almost double.
• Shape into 2 loaves and place in greased bread pans.
• Bake at 375 degrees F until done.

Steps:

• In a large skillet, cook bacon and onion over medium heat until bacon is crisp. Drain, reserving 1/4 cup drippings in pan., Stir in hash browns. Cook, uncovered, over medium heat until bottom is golden brown, about 10 minutes. Turn potatoes. With the back of a spoon, make 8 evenly spaced wells in potato mixture. Break 1 egg into each well. Sprinkle with salt and pepper., Cook, covered, on low until eggs are set and potatoes are tender, about 10 minutes. Sprinkle with cheese; let stand until cheese is melted.

Steps:

• Clean green onions thoroughly and trim ends.
• Put in food processors and finely chop.(about 3-4 pulses until minced--don't liquify them!).
• Slice dried beef in large strips and add to food processor and mince.
• Add cream cheese, worcestershire, and garlic to food processor.
• Blend thoroughly in food processor until smooth.
• Take Shepard's loaf and cut a circle on the top large enough to make a lid that covers aprox. 2/3 of the top and remove(don't discard).
• Hollow out bread to make a bowl for the dip, careful not to hollow out to much and punch a hole through the bread round--(save the soft bread bits for dipping later!).
• Fill bread with beef and cheese mixture and place bread lid on top to seal.
• Wrap in foil and bake at 350 for 45-60min.
• Cheese dip should be hot and smooth.
• Serve on a tray with lid removed to the side tilted on round with butter crackers, soft bread bits and bread rounds.

Steps:

• Hollow out the bread and break into bite size pieces, set aside.
• Combine all other ingredients and mix well
• Pour into the hollow bread bowl. Use bread pieces and dip.