| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Bread |
24 |
Servings |
INGREDIENTS
| 1 |
c |
Boiling water |
| 1/4 |
ts |
Salt |
| 1 1/2 |
c |
Flour; about |
| 1 |
c |
Lukewarm milk |
| 1/2 |
ts |
Salt |
| 3 |
c |
Flour |
| 3 |
c |
Flour; about |
INSTRUCTIONS
From: Sue Cummings <sec@cyberport.net>
Date: Mon, 7 Aug 1995 16:32:38 GMT
Stir together 1 C boiling water and 1/4 tsp salt. Remove from heat and
stir in enough flour to make a very soft dough, about 1 1/2 C. Cover with a
cloth and let stand in a warm place for 8 hours.
Stir together 1 C lukewarm milk, 1/2 tsp salt and 3 C flour. Add this to
the above mixture ad stir until well blended. Cover with a cloth and let
rise until bubbly and light. Knead in enough additional flour to make soft
dough, about 3 C. Make into two loaves, grease the tops lightly to prevent
them from drying out. Place in greased loaf pans and let rise until nearly
double. The amount of time this takes will vary widely depending on the
amount and type of bacteria and wild yeast that has been collected. Bake
loaves at 375 deg for about 35 minutes.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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