| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Breads |
1 |
Servings |
INGREDIENTS
| 2 |
|
Envelopes |
| 1/4 |
c |
Warm water |
| 1 |
c |
Sugar |
| 2 |
c |
All purpose white flour |
| 2 |
c |
Milk |
|
|
Active dry yeast |
INSTRUCTIONS
Day 1: Sprinkle yeast over warm water. Add one tablespoon of the sugar
and let stand a few minutes until yeast is active and swelling. Commbine
remaining sugar, flour and milk in a 4 to 6 quart glass, plastic or pottery
bowl or container. Do not use metal bowls or utensils as these my retard
starter growth. With a wooden spoon, stir in active yeast mixture. Cover
loosely with a towel so it can breathe. Then start with day 2 (you know
the rest).
Recipe By : Guccie
From: Ladies Home Journal- August 1991
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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