Sheep and Bread

Historically, the New World, or North America, was explored and “conquered”, for lack of a better word, by the countries of Europe.  While the English primarily settled within the 13 original colonies, French and Spanish explorers traveled the fringes of both the United States and Canada.  Moving inland became justified with the finding of precious minerals (gold, silver, copper); fur trapping for animal pelts to keep human bodies warm in winter and, of course, land grabbing.

With the influx of these foreigners came food items and recipes.  American cuisine essentially began as a mixture of English, French, Spanish; increasing as more countries forth wars in North America.  The Hessians were approximately 30,000 German troops, hired by the British, to help fight during the American Revolution. They were principally from the German state of Hesse-Cassel, and with them came their cultural background.  It is known that the Spanish came through San Juan County, part of the development of the Old Spanish Trail from Mexico to California.

In the 1900s, Basque immigrants traveled to the mountain regions of California, Idaho, Montana and Utah.  Descended from the first Romans who invaded the areas of Spain and France, they have their own culture, language and distinct genetic background.  The Basque are extremely family oriented, so while sheepherding was a major component of life, it was a lonely existence.  The herders spent more time with their flock, than with family.  Living in small shelters and cooking for themselves was a basic necessity for their way of life. 

“Tending their flocks in the remote Western rangelands, Basque sheepmen had to cook for themselves, and they had to make do with a minimum of portable cooking equipment.   A Dutch oven became essential for cooking hearty soups and stews — and even for baking bread. They buried the pot in a pit full of hot embers.  During the winter months, herders would live in sheep wagons, which contained a stove and an oven. They baked their own bread in a Dutch oven, buried in the coals from sagebrush or aspen wood fires, with a tight-fitting lid and a bale handle. Today the tradition continues in homes across the world recreating this wonderful bread in modern ovens. ” ~~Sunset Magazine, June 1976~~

Now, in the history of bread baking, comes that age old question, “Which came first…?”  The Native American culture and traditions have their own bread creation styles.  Pueblo bread (San Juan Record, April 5, 2016), bread products made by ancestral Native Americans used corn flour.  The introduction of wheat flour, and eventually more processed flours, came from the exploring Europeans.  So, when it came to baking techniques, recipes and what the finished bread loaves looked like; who influenced who?  I asked a few Navajo ladies about the difference between Pueblo and Sheepherder breads, and the answer was simple…sugar.  The recipes are essentially the same, except Sheepherder bread contains sugar which gives a sweeter flavor, and browner coloring.

Sheepherder Bread baked Pueblo Bread style.

Not owning a cast iron Dutch oven (bowing head in shame), one recipe I came upon stated that a modern day, stainless steel/aluminum Dutch oven would do the trick.  Oh yes it did, I was totally tricked and fooled.  My first attempt with the recipe was a disaster of sorts.  Oh, it rose up beautifully as it baked, a lovely golden brown and yeasty aroma.  Tapping on the crispy crust though, something did not sound correct; it should have had a more hollow tone.  Cutting into the huge, round loaf and to my dismay, the dough inside was mostly gooey and raw.  I put it into the oven for 20 minutes longer, but the only accomplishment was a dark brown coloring and harder crust.

First Attempt

2nd Rising in Stainless Steel Dutch Oven

After Baking

Sheepherder Bread - Dutch Oven style

Failed First Attempt, still raw dough inside.

I am telling you of my failed first attempt to prove a point, do not quit.  The secret of life is to learn something new on a daily basis.  I learned that a baking technique, hundreds of years old, cannot be simply cheated on.  Then it hit me, wait, the Puebloans did not have cast iron Dutch ovens, how did they do it!?!  I went back to the basic recipe for Pueblo Bread (remember, it is almost exactly like Sheepherder Bread), added the sugar, but divided the first rise of dough into fourths.  Giving a second rise in round, oiled cake pans, I baked them according to temperature and time instructions. 

Second Attempt

Mound of Dough

First Rising in Greased Bowl

Knead, Divide into 4 Pans

2nd Rising, Cut X into top.

Sheepherder Bread, baked Pueblo Bread style....Perfect!

What was the result?  Four beautifully browned, round loaves of Sheepherder Bread; crispy crust, light and tender inside, mild sweetness that did not interfere with any ingredients placed upon the bread.  We indulged in grilled cheese sandwiches and French toast; or simply warmed slices smeared with butter and/or jam.  Not quitting, putting thought and experience to the test, success!

French Toast

Grilled Cheese Sandwiches

With the recipe for Sheepherder Bread, there will be two sets of baking instructions.  The first set will be the traditional baking technique using a cast iron Dutch oven.  The second set will be as if making Pueblo style bread.  If you have a cast iron Dutch oven, I suggest making the bread both ways, and see which is preferred.

Sheepherder Bread

Ingredients:

3 cups very hot water

1/2 cup shortening

1⁄2 cup sugar

2 and 1⁄2 tsp. salt

4 and 1⁄2 tsp. dry yeast

9 cups all-purpose flour, unsifted

Vegetable or olive oil

For Cast Iron Dutch Oven

Preparation:

In a bowl, combine water, shortening, sugar and salt.  Stir until shortening melts and cool to 110 to 115 degrees. Stir in yeast, cover and set in warm place until bubbly, about 15 minutes.

Add 5 cups flour and beat to form thick batter. Stir in enough of remaining flour (about 3 and 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 and 1/2 hours. Punch down and knead to form smooth ball, about 3-4 turns.

Grease inside of Dutch oven and inside of lid with oil. Place dough in Dutch oven and cover with lid to let rise for the third time. Let rise 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.

Makes 1 loaf.

For Individual Round Pans

Preparation:

Same steps as Dutch oven method, except after first rising and kneading, cut dough into 4 sections.  Shape into round balls and place inside round cake pans that have been greased with oil.  Cover and let rise for 1 and ½ hours.

Preheat oven to 400F, bake for 45-50 minutes, or until loaves are golden brown and sound hollow when tapped.  Remove from oven and place loaves on rack to cool.

Makes 4 loaves.

Mary Cokenour

Paella, the Party in the Pot.

Originating in Valencia, on the eastern coast of Spain, Paella can indeed be considered a party in a pot; everything and anything can be invited into this dish. Recipes from olden times list rabbit, chicken, snails and beans; it was the Arabic influence which introduced rice and spices, like saffron, into the party mix. As more and more outside influences entered Spain, the recipes for Paella became varied.

When making Paella, the most important element is the rice; Spanish rice is perfect, but not available everywhere. A short grain rice is the best substitute, like Arborio rice which is used in Risotto making. The Spanish or short grain rice absorb large amounts of liquid, but does not become mushy; on the contrary, it becomes plump and tender. The liquid used is also an important factor as it, not only cooks the rice, but adds flavor to the entire dish. Fish stock is the number one liquid used and usually freshly made; chicken stock is second, especially in regions where seafood is not plentiful or readily available. Depending on the recipe used, sometimes the pan is left on the burner long enough for the bottom layer of rice to toast before serving.

Adding some heat to the dish can be achieved two ways, using chile peppers or, as a meat component, a spicy sausage such as Chorizo. If using sausage, be careful of the seasonings that might be in the meat mixture to make sure it doesn't clash with the overall dish. Saffron, the stigmas of the Saffron Crocus flower, gives food a yellow-orange coloring; the taste is similar to a grassy honey. Just a pinch goes a long way and good thing too as this spice is expensive due to limited availability.

When using seafood in your Paella, stick to species that will cook well together time wise, and hold up well in structure, not fall apart. Shrimp, scallop, squid, octopus and firm white flesh fish such as cod or halibut are examples. Clams, mussels and oysters are also perfect for a seafood or varied Paella. How many of these elements you incorporate into your recipe is up to you. I wanted a simplified version, so used only three proteins; shrimp, scallops and chicken. I only used 12 ounces of each; always try to use equal amounts of the proteins and adjust accordingly to accommodate the size of your pan. While I used a short grained rice, I made the mistake of not checking the rice to liquid ratio on the package; some have a one to two ratio, some have a one to three ratio.  It was slightly soupy, but still delicious; the extra liquid did absorb well when leftovers were reheated the next day.

A Paella pan looks similar to a giant Wok, but with lower sides and a larger, flat base to sit on the fire. Like the Wok, it distributes the heat evenly to ensure proper cooking of all ingredients without having to worry about overcooking or burning. I used my Calphalon Everyday Pan to make my Paella. With all the ingredients I managed to put into the pan, it did not boil over.

Basically, this type of dish is great for a get-together and ensures that everyone will get a little something of everything that's put into it.  The simplicity or difficulty is entirely up to the recipe that you follow.  Try it and enjoy!

 

Paella

Ingredients:

3 Tbsp olive oil
1 large onion, chopped
1 cup sliced mushrooms
12 oz. boneless, skinless chicken breasts, cut into 1" pieces
2 cups Spanish or short grain rice
Fish or chicken stock (check rice package listing for correct amount, plus one cup to accommodate other ingredients)
2 tsp minced garlic
2 tsp paprika
1/2 tsp ground black pepper
pinch crushed red pepper flakes
pinch of saffron
12 ounces extra large shrimp
12 ounces sea scallops
1 cup fresh or frozen peas
1 cup thinly sliced colored bell peppers (do not use green bell peppers)
1 cup diced tomatoes

Preparation:

On medium-high heat, saute' together oil, onion, mushrooms and chicken until chicken begins to brown; mix in rice.  Add stock, garlic, paprika, black pepper, red pepper flakes and saffron; mix together.  Bring mixture to a boil, reduce heat to medium and simmer for 15 minutes; adjust heat if necessary to keep at a simmer, not a boil; stir occasionally.

Mix and immerse the shrimp and scallops into the rice mixture; sprinkle peas and bell peppers evenly over top and press down slightly into rice mixture.  Cook for 10 minutes; add the tomatoes, mix and cook another 5 minutes.  Turn off heat and let pan rest for 10 minutes before serving.

Makes 8 servings.

Mary Cokenour