| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Bread machi, Bread maili |
1 |
Servings |
INGREDIENTS
| 3 |
c |
White flour |
| 1/4 |
c |
Gluten |
| 12 |
oz |
Sourdough starter |
| 1/4 |
c |
Warm water |
| 1/2 |
c |
Beer; flat |
| 1 |
tb |
Olive oil; optional |
| 1/2 |
tb |
Salt |
| 1 |
tb |
Sugar |
| 1/2 |
tb |
Yeast |
|
|
LOTS of fresh rosemary–at least 3 |
|
|
Tablespoons |
INSTRUCTIONS
Make dough in machine. Rise outside the machine in a warm place (see ÒHow
to Make a Proofing Box). Bake at 375 for about 35 minutes. I brush the top
of the crust with water to make the crust brown nicely.
>From: benford@cts.com (Susan Benford)
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
NOTES : I found and modified a good recipe for sourdough bread. ** The
key for me is to use the machine to make the dough, and to rise
and bake the stuff OUTSIDE of the machine, which I call the
Invention Exchange with a nod to Mystery Science Theater 3000.
It's a proofing box fashioned from a sytrofoam cooler.[Susan]
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