Shepards Bread A Basque recipe Recipe

How to make it

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• In a glass, plastic or crockery bowl combine the starter, 1/1/2 c warm water and 2 cups white flour. Cover with plastic wrap and leave in a warm place overnight or up to 24 hours.
• Add yeast, 1/4 c warm water, honey, salt and soft butter to the sponge and beat well. Add 2 cups of the remaining four and beat with an electric mixer on medium speed for 2 minutes or at least 200 strokes by hand.
• Slowly add the rest of the flour, stopping when the dough is stiff enough to pull away from the sides of the bowl.
• Turn the dough onto a floured surface and knead until smooth and elastic, adding a small amounts of flour as needed.
• Place the dough in an oiled bowl, turn it to oil all of surface of dough or brush remaining surface with melted butter. Cover with a damp kitchen towel and let rise until doubled i in bulk.
• When doubled, punch dough down, turn out onto a lightly floured surface, knead a few times, diivide into two pieces, cover, and let rest for 10-15 minutes. Form the pieces into two circular bubbles and placed on a buttered baking sheet dusted with cornmeal. Brush the tops and sides of the loaves with melted butter, cover, and let rise again until almost doubled.
• Preheat the oven to 350F. Bake for about 45 minutes, or until the bottoms of the loaves sound hollow when tapped. About 10 minutes before they should be done, brush the loaves with a glaze of whole egg beated with 2 T water or milk.
• Cool or rack.
• Cut into wedges like a pie and ser with sour cream, butter or cheese.
• Makes 2 leaves.