| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Breads | 1 | Loaf | |
INGREDIENTS
| 4 | c | Sourdough starter sponge |
| 2 | tb | Honey |
| 1 1/2 | ts | Cream of tartar |
| 1 | ts | Salt |
| 3 | Eggs | |
| 2 | tb | Butter, melted |
| 1/2 | ts | Nutmeg |
| 1 | ts | Vanilla or rum extract |
| 4 | c | All purpose flour |
INSTRUCTIONS
Set your starter the night before by adding your sourdough start to 2 1/2 cups water and 2 1/2 cups all-purpose flour. Mix well. Sprinkle top with 1 teaspoon sugar. cover and let set overnight. Next morning take your original starter amount back out and return to the refrigerator for future use. To the 4 cups of starter sponge add the eggs and beat well. Add the melted butter, honey and vanilla. Stir until blended. Mix flour, salt, cream of tartar and nutmeg. Add to sponge a cup at a time. Knead until smooth. About 10 minutes. Put into a glass bowl that has been greased, turn once to get oil on both sides. Cover with a damp cloth and let rise until double in size. Beat down with fists and make into loaves. Put into 2 loaf pans, let raise again until double in size. Bake for 50 minutes at 375F or until done. Makes 2 loaves or 30 dinner rolls. Goes wonderfully with Thanksgiving Dinner and makes great turkey sandwiches. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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