| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Yeast, Breads | 1 | Servings | |
INGREDIENTS
| 2 | pk | Dry yeast |
| 1 1/4 | c | Warm water –105° to 115° |
| 1 | c | Sourdough starter; at room temperature |
| 1/4 | c | Vegetable oil |
| 1/4 | c | Sugar |
| 2 | ts | Salt |
| 2 | Eggs; beaten | |
| 5 1/2 | c | Unbleached flour; up to 6 |
| Vegetable oil | ||
| Butter or margarine; melted |
INSTRUCTIONS
Dissolve yeast in warm water in a large nonmetal bowl; let stand 5 minutes. Stir in Sourdough Starter, 1/4 cup oil, sugar, salt, eggs, and 3 cups flour. Gradually stir in enough remaining flour to make a soft dough. Turn dough out onto a floured surface, and knead until smooth and elastic (about 8 to 10 minutes). Place in a well greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 to 1 1/2 hours or until doubled in bulk. Punch dough down, and divide in half; place on a floured surface. Roll each half into an 18- x 9inch rectangle. Tightly roll up dough, starting at narrow edge; pinch seam and ends together to seal. Place leaves, seam side down, in two greased 9- x 5- x 3-inch loafpans. Brush tops with oil. Cover and let rise in a warm place, free from drafts, about 1 hour or until doubled in bulk. Bake at 375°F for 30 to 35 minutes or until leaves sound hollow when lightly tapped. Remove leaves from pans; brush with melted butter. Yield: 2 leaves. Busted by Gail Shermeyer <[email protected]> Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5 Posted to MC-Recipe Digest by Gail Shermeyer <[email protected]> on Apr 13, 1998
A Message from our Provider:
“You’ve never cried alone. Jesus is always there”