MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BASQUE SHEPHERD'S BREAD
 Categories: Breadmaker, Spanish
      Yield: 1 loaf
 
MMMMM-------------------------SMALL LOAF------------------------------
    3/4 c  Water
      1 tb Olive oil
  1 3/4 c  Unbleached all-purpose flour
      1 tb Sugar
      1 ts Dried sage
      1 ts To 1 tsp. salt - to taste
  1 1/2 ts Active dry yeast

MMMMM-------------------------LARGE LOAF------------------------------
  1 1/4 c  Water
      2 tb Olive oil
      3 c  Unbleached all-purpose flour
      4 ts Sugar
      2 ts Dried sage
      1 ts To 2 tsp. salt - to taste
      2 ts 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....It's also a
  terrific loaf of white bread - just leave the sage out.
 
MMMMM