| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Bread |
100 |
Servings |
INGREDIENTS
| 2 |
c |
Whole wheat flour |
| 1 |
ts |
Dillweed (dried) |
| 1 |
c |
Sourdough starter |
| 1 |
ts |
Salt |
| 1/2 |
c |
Butter |
INSTRUCTIONS
Mix the flour, salt and dill together in large bowl. Cut in the butter
with a pastry blender until mixture resembles coarse cornmeal. Stir in
sourdough. This dough should be firm enough to hold together. Turn out onto
floured surface and roll out to 1/8 inch thickness. Cut into shapes and
place on lightly oiled baking sheets. Prick with fork and bake at 375 for
10 to 15 minutes (when light brown in colour.)
REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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