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Basque Shepherd's Bread

abm, spanish

----SMALL LOAF----
3/4 cup water
1 tablespoon olive oil
1 3/4 cup unbleached all-purpose flour
1 tablespoon sugar
1 teaspoon dried sage
1 teaspoon to 1 tsp. salt - to taste
1 1/2 teaspoon active dry yeast
----LARGE LOAF----
1 1/4 cup water
2 tablespoon olive oil
3 cup unbleached all-purpose flour
4 teaspoon sugar
2 teaspoon dried sage
1 teaspoon to 2 tsp. salt - to taste
2 teaspoon 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.....

Yield: 1 loaf

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