| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Breads |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Milk ;+1 egg = 1 1/8 C |
| 4 |
tb |
Sour Dough Starter * |
| 3 |
c |
Flour (I use bread flour) |
| 3 |
tb |
Sugar |
| 1 1/2 |
ts |
Salt |
| 3 |
tb |
Butter |
| 1 |
pk |
Yeast |
INSTRUCTIONS
The recipe calls for 4 Tablespoons Sour Dough Starter, I have always used
at least 1/2 cup and sometimes as much as one cup. Anything over 1/2 cup,
you will need to cut the milk and flour or it will rise way out of the pan.
SOUR DOUGH STARTER (Hitachi's Recipes) 1. 2 Cups warm water or warm potato
water and 2 cups flour. 2. 2 Cups warm milk and 2 cups flour. flour. 3.1 pk
yeast 2 cups warm water or milk and 2 cups flour I use #3. Put flour in
crock, plasticware or jar in a warm (not hot) place. Add water, milk or
potato water. Let set for about 4 or 5 days until bubbly, then use in
recipes. this is not my recipe found it in a file don't know who did it.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Some minds are like concrete, thy’re roughly mixed up and permanently set.”