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.
Sour Dough Loaf
There are a wide range of breads and rising agents, sour dough has been and continues to be one of the more robust and ongoing bread methods available.
To make this a sour dough starter is required, however the instructions to create that are not included in the recipe.
Sour dough bread is has a wonderful texture and a distinct yet pleasant taste.
4 3/4 cups bread flour
3 teaspoons white sugar
2 1/2 teaspoons salt
2 ¼ teaspoons instant dry yeast
1 cup warm milk (100 degrees F / 38 degrees C)
2 tablespoons butter or margarine, softened
1 1/2 cups sourdough starter
1 large egg
1 teaspoon water
12 inch Dutch oven
In a large bowl, combine 1 cup flour with the sugar, salt, and dry yeast. Add milk and softened butter or margarine. Stir in starter. This will create a runny yet well combined mixture.
Add the remaining 3 3/4 cups flour gradually, you may need more depending on your climate and ingredients.
Turn dough out onto a floured surface then knead for 8 to 10 minutes. Place in a greased bowl, turn once to oil surface, and cover. Allow to rise for 1 hour, or until doubled in volume.
Punch down the dough then let rest 15 minutes.
Whisk together the egg and water until smooth and a little frothy.
Form the sour dough into two loaves and place in the Dutch oven. Brush top with egg wash. Allow to rise for another 1 hour, or until doubled.
Bake at 375 degrees F (190 degrees C) for 30 minutes, or until golden brown.