McKenzie ~ Here are two recipes I found on the web for Shepherd's Bread. Hopefully these are close to the one you want.

Shepherd’s Bread:
Makes 2 Loaves

1 cup Milk
1/4 cup Sugar
1 tbsp Salt
4 tbsp Butter
2 Envelopes Dry Yeast
1 1/2 cup Water
8 cups Flour

Scald the milk in a saucepan. Cool slightly. Stir in the sugar, yeast and butter. Cool. Add the yeast to the warm water in a second bowl. Stir until the yeast is dissolved. Add the cooled milk. Stir. Stir in half the flour. Beat until smooth. Stir in enough additional flour to make a soft dough. Turn the dough out onto a well floured board. Knead until smooth and elastic (10 minutes or longer). Place in a greased bowl. Turn to grease the top. Let rise until doubled in bulk. Punch the dough down. Let rest for 10 minutes. Divide the dough into loaves. Shape each into a ball. Set each ball on a greased baking sheet. Let rise until doubled in bulk. Preheat the oven to 400 degrees. Bake until the loaves sound hollow when tapped on the bottom (about 20 minutes).

Basque Shepherd's Bread (bread machine)
Makes 1 (1 pound) Loaf

3/4 cup water
1 tbsp olive oil
1 3/4 cups all-purpose flour,
1 unbleached
1 tbsp sugar
1 tsp dried sage
3/4 tsp salt
1 1/2 tsp active dry yeast

Pour all wet ingredients into bread machine baking pan. Measure all other ingredients except yeast into baking pan. Sprinkle yeast over dry ingredients, being careful not to get yeast wet. Use rapid bake cycle on your machine for this loaf.