| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Breads, Sourdough |
24 |
Servings |
INGREDIENTS
| 1 |
c |
Sourdough starter |
| 1 |
pk |
Dry yeast |
| 3/4 |
c |
Warm water, 110-115 degrees |
| 4 |
c |
All-purpose flour, 4 to 4-1/2 cups |
| 1/4 |
c |
Sugar |
| 1/4 |
c |
Butter or margarine, softened |
| 1 |
|
Egg |
| 2 |
ts |
Salt |
| 1/2 |
ts |
Baking soda |
| 1 |
c |
Shredded cheddar cheese |
INSTRUCTIONS
Bring Sourdough Starter to room temperature. In mixer bowl dissolve yeast
in water; mix in 1-1/2 cups of the flour, the sugar, butter, egg, salt, and
Starter. Beat at low speed of electric mixer 2 minutes, scraping sides of
bowl. Beat 3 minutes at hi. Punch down. Cover; let rest 10 minutes. Divide
dough into 24 pieces; shape into balls on greased baking sheets. Cover; let
rise till nearly double (25 to 30 minutes). Bake in 375 degree oven for 20
minutes or till golden.
Recipe by: Better Homes & Gardens Bread Book
Posted to MC-Recipe Digest V1 #475 by "Robert and Carole Walberg"
<walbergr@mb.sympatico.ca> on Feb 6, 1997.
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