Favourite Sheepherder Bread
Sheepherder Bread recipe
Yield
24 servingsPrep
20 minCook
1 hrsReady
2½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
sourdough starter
active |
* |
| 4 | cups |
unbleached all-purpose flour
|
|
| 2 | tablespoons |
sugar
|
|
| 2 | tablespoons |
vegetable shortening
melted |
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
baking soda
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
sourdough starter
active |
* |
| 946 | ml |
unbleached all-purpose flour
|
|
| 3E+1 | ml |
sugar
|
|
| 3E+1 | ml |
vegetable shortening
melted |
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
baking soda
|
|
Directions
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, 1 to 2 hours depending on how warm and humid.
Shape into 2 loaves and place in greased bread pans. Bake at 375℉ (190℃) F until done, 35 to 40 minutes.
