| 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.”