| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Jewish | 1 | Servings | |
INGREDIENTS
| 1/2 | ts | Yeast |
| 3/4 | c | Rye flour |
| 1/2 | c | Sourdough starter* |
| 3/4 | c | Water |
| 3/4 | ts | Yeast |
| 1 1/2 | c | Bread flour |
| 1 | ts | Salt |
| 2 | ts | Sugar |
| 2 | ts | Caraway seeds |
| 1 | tb | Vegetable oil |
| 3/4 | ts | Yeast |
| 1 | c | Plus |
| 2 | tb | Rye flour |
| 3/4 | c | Sourdough starter* |
| 1 | c | Plus |
| 2 | tb | Water |
| 1 1/4 | ts | Yeast |
| 2 1/4 | c | Bread flour |
| 1 1/2 | ts | Salt |
| 1 | tb | Sugar |
| 1 | tb | Caraway seeds |
| 1 1/2 | tb | Vegetable oil |
INSTRUCTIONS
FOR SMALL LOAF (1 SPONGE BREAD FOR LARGE LOAF (1-1/2 SPONGE BREAD from:The Best Bread Machine Cookbook Ever-Ethnic by Madge Rosenberg 1. After at lest 4 and up to 8 hours before you plan to put this bread into the bread machine, mix together the ingredients for the sponge. Cover and let stand at room temperature. 2. After at least 4 hours, when the sponge has developed air bubbles, add all of the bread ingredients and the sponge in the order suggested by your bread machine manual. Process on the bread cycle according to the manufacturer's directions. *---After measuring out what is needed for this recipe, be sure to replenish your sourdough starter with equal amounts of flour and water. Posted to Digest bread-bakers.v096.n063 From: Bev Janson <claycooker@worldnet.att.net> Date: Sun, 01 Dec 1996 21:50:45 -0600
A Message from our Provider:
“A lot of kneeling will keep you in good standing.”