Nevada Basque Bread is easy to prepare with a few simple ingredients. You can make a large loaf or small dinner rolls with this recipe.
The dough is cooked in a Dutch oven, which gives it a crisp crust and soft interior. You can place your Dutch oven in your regular oven, if at home, or cook over the coals if you are out camping.
Make sure to give yourself plenty of time, and have a draft-free area, to let the dough rise properly. This bread is equally delicious with jam and butter as it is to sop up stews and soups.
Nevada Basque Bread Recipe
Nevada Basque bread is easy to prepare with a few simple ingredients. You can make a large loaf or small dinner rolls with this recipe.
Preparation 2 hours 30 minutes
Cook 45 minutes
Ready in 3 hours 15 minutes
Servings 10 Servings
Ingredients
- 3 cups very hot water
- 1/2 cup butter or margarine
- 1/2 cup sugar
- 2 1/2 teaspoons salt
- 2 package active dry yeast
- 9 1/2 cups all-purpose flour
- 1 tablespoon butter
Equipment
- 2 12 inch Dutch ovens
Directions
- In a large bowl, combine the hot water, butter, sugar, and salt. Stir until the butter is melted. Let cool to about 110 degrees F (45 degrees C).
- Stir in the yeast, then cover and set in a warm place until bubbly, about 15 minutes.
- Beat in about 5 cups of flour to make a thick batter. Stir in about 3 ½ cups more flour to make a stiff dough. Scrape the dough onto a floured board. Knead until smooth and satiny, about 10 minutes, adding as little flour as possible to prevent sticking.
- Place the dough in a greased bowl then turn it over to grease the top. Cover and let rise in a warm place until doubled, this takes about 1 ½ hours.
- Punch the dough down and knead briefly on a floured board to release the air. Shape into a smooth ball or into rolls. Â
- Melt the additional butter in the bottom of both the Dutch oven. Place the dough or rolls, rolled in butter, in the Dutch ovens then nd cover with the lid. Let rise in a warm place until the dough rises, about 30 minutes. Â
- Bake, covered, with a lid in a 350 degree F (175 degrees C) oven for 45 minutes or until the loaf or rolls sound hollow when tapped on the bottom.
Nutritional Information
Calories: 567kcalCarbohydrates: 101gProtein: 13gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 27mgSodium: 667mgPotassium: 144mgFiber: 4gSugar: 10gVitamin A: 319IUVitamin C: 1mgCalcium: 22mgIron: 6mg
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I love this recipe. I had been searching for a recipe that would be close enough to satisfy my craving for a house made bread that is served at a popular restaurant in Elko, NV. This is as close as I have found. Everyone I make this for falls in love with it as well. It gets devoured quickly. I have also successfully made dinner rolls in a rectangle stoneware pan. I just gently place a piece of parchment paper atop the pan for the majority of the baking time. A couple minutes without the paper and the rolls are perfectly golden on top.
Thank you for this perfect recipe!
Great camp recipe.
Love it
Since I’d had my recipe for Basque bread walk out of my house and never returned it’s been hard to get anyone to share their recipe. Mine was from an O’nieda in Jerome Idaho. My Dad was Basque and I had to show him that I could cooked Basque and did just that but my recipes got feet and walk through the door. Some I will probably never get similar to the ones I had from aunt’s, Uncle”s. Grandma, Mother, neighbors and friends.
This recipe was excellent and will make it again plus make rolls with it. Thank you for sharing.