Best Shirleys Sheep Herder Cake Recipes
SHEEPHERDER'S BREAD
A wonderful, fine textured bread baked in a iron Dutch oven. this is an old Basque sheep herder's recipe. originally it was baked over an open fire, out on the range using hot coals on top and bottom of Dutch oven. it is enormous, but well worth the time and labor of love to make it.
Provided by mama blue
Categories Yeast Breads
Time 1h40m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl, combine water, butter, sugar and salt. Stir until butter melts and cool to 110 to 115 degrees. Stir in yeast, cover and set in warm place until bubbly, about 15 minutes.
- *Add 5 C flour and beat to form thick batter. Stir in enough of remaining flour (about 3 1/2 cups) to form stiff dough. Turn out on floured board and knead until smooth and elastic (about 10 minutes), adding flour as needed to prevent sticking. Turn dough into greased bowl, cover and let rise in warm place until doubled, about 1 1/2 hours. Punch down and knead to form smooth ball. I knead the dough 3 times.
- Grease inside of dutch oven and inside of lid with salad oil. Place dough in dutch oven and cover with lid to let rise for the third time. Let raise in warm place until dough pushes up lid about 1/2 inch (watch closely).
- Bake covered with lid in 375 degree oven for 12 minutes, carefully remove lid and bake for another 30 to 35 minutes, or until loaf is golden brown and sounds hollow when tapped. Remove from oven and turn out on rack to cool.
SHIRLEY'S SHEEP HERDER CAKE
I have no idea why the title for this cake because I doubt many sheep herders had access to the ingredients. But, the church lady from whom I got the recipe, called it this, so I do too.
Provided by Renée G. @DuchessofCork
Categories Cakes
Number Of Ingredients 13
Steps:
- Preheat oven to 325º F.
- Generously coat a standard 10″ bundt pan with non-stick baking spray (I use Baker's Joy). Set aside.
- Combine all ingredients in a large mixing bowl. Beat with an electric hand mixer for several minutes or until the dry ingredients have been completely incorporated and the mixture is smooth. Transfer mixture to the prepared bundt pan and smooth top of batter with a rubber spatula or spoon.
- Bake for 45 minutes or until toothpick or wooden skewer comes out clean when inserted near center of cake. Remove from oven and allow to cool in the pan for 10 to 15 minutes.
- Run a knife along the outside edge between the cake and pan and then carefully invert bundt pan on to a serving platter, cake plate or cake pedestal.
- Insert 3" strips of parchment or waxed paper around base of cake to catch the glaze drips.
- When the cake has cooled completely, prepare the glaze. Whisk together powdered sugar, cocoa powder, and salt in a medium mixing bowl.
- Whisk in Kahlua and milk or heavy cream until well combined. Add additional milk or cream if you need to think the glaze further. Drizzle over the cake, allowing glaze to drip gently down sides.
- Remove strips of parchment or waxed paper and serve.
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