| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Breads, Sourdough | 24 | Servings | |
INGREDIENTS
| 1 | c | Sourdough starter |
| 1 | pk | Dry yeast |
| 3/4 | c | Warm water, 110-115 degrees |
| 4 | c | All-purpose flour, 4 to 4-1/2 cups |
| 1/4 | c | Sugar |
| 1/4 | c | Butter or margarine, softened |
| 1 | Egg | |
| 2 | ts | Salt |
| 1/2 | ts | Baking soda |
| 1 | c | Shredded cheddar cheese |
INSTRUCTIONS
Bring Sourdough Starter to room temperature. In mixer bowl dissolve yeast in water; mix in 1-1/2 cups of the flour, the sugar, butter, egg, salt, and Starter. Beat at low speed of electric mixer 2 minutes, scraping sides of bowl. Beat 3 minutes at hi. Punch down. Cover; let rest 10 minutes. Divide dough into 24 pieces; shape into balls on greased baking sheets. Cover; let rise till nearly double (25 to 30 minutes). Bake in 375 degree oven for 20 minutes or till golden. Recipe by: Better Homes & Gardens Bread Book Posted to MC-Recipe Digest V1 #475 by "Robert and Carole Walberg" <walbergr@mb.sympatico.ca> on Feb 6, 1997.
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