| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Cake |
16 |
Servings |
INGREDIENTS
| 1 |
c |
Flour |
| 1 |
c |
Sugar |
| 1 |
c |
Milk |
| 1/2 |
c |
Sugar |
| 1 |
c |
Flour |
| 1 |
c |
Milk |
| 1/2 |
c |
Sugar |
| 1 |
c |
Flour |
| 1 |
c |
Milk |
| 2 |
c |
Herman |
| 1 |
c |
Sugar |
| 2 |
|
Eggs |
| 2/3 |
c |
Oleo (room temp) |
| 2 |
c |
Flour |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 2 |
ts |
Baking powder |
| 1 1/2 |
tb |
Cinnamon |
| 1 |
c |
Raisins |
| 1/2 |
c |
Chopped walnuts |
| 3/4 |
c |
Brown sugar |
| 1 |
tb |
Flour |
| 1 |
tb |
Cinnamon |
| 1/4 |
c |
Melted oleo |
| 1/2 |
tb |
Oleo |
| 3/4 |
c |
Brown sugar |
| 1/4 |
c |
Milk |
INSTRUCTIONS
HERMAN STARTER
ADD ON 6TH DAY
ADD ON 11TH DAY
CAKE MIX
TOPPING 1
TOPPING 2
From: esined@inforail.MV.COM (Denise Gaunt)
Date: 29 Aug 1995 14:49:04 -0500
Herman Coffee Cake (or the 16 day friendship bread).
If you don't have a starter, it is made by stirring 1 cup of flour, 1 cup
of sugar and 1 cup of milk into a non metallic container. Let mixture sit
for five days stirring once each day.
On the 6th day feed Herman with: 1/2 cup sugar, 1 cup flour, 1 cup milk.
Stir once a day for five more days. On the eleventh day, feed Herman again:
1/2 cup sugar, 1 cup flour, 1 cup milk.
Stir once a day for five more days. On the sixteenth day, you have five
cups of Herman. Use 2 cups for baking, keep 1 cup to restart and give 1 cup
each to two friends. (Or make two large loaves and keep the one cup for
yourself to restart.) To restart, I usually add 1 cup of each (sugar, flour
and milk) to the starter and do the 16 day process all over again. When the
process is over, you will have 6 cups of starter. If you do the 11 day
process to the starter adding 1/2 cup of sugar each along with the rest of
the process, then you may want to add the toppings to give it the
sweet-sourdough taste that you want.
Prepare to bake. Mix all cake ingredients. Pour into greased 9x13 pan or
use 2 7+1/4 x 7+1/4 pans for freezing.
Topping #1: Mix and sprinkle on unbaked cake mix.
Bake 60 minutes for large loaf pan or 25 to 30 minutes for smaller loafs at
350 degrees F.
Topping #2: Mix and bring to boil. Drizzle topping on hot cake. Cool and
cover - eat or freeze. If reheating after freezing, put foil on top.
(The two separate toppings are optional. I make the loaves without the
toppings and the cakes still taste excellent to me. Of course I always
follow the 16 day process. Without the toppings, I sometimes put cream
cheese on my slices; it brings out more of the sweet/sourdough taste.)
Enjoy.
REC.FOOD.RECIPES ARCHIVES
/CAKES
STARTER TAKES 16 DAYS!
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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