| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Bread | 1 | Servings | ||
INGREDIENTS
| 1 | T | Yeast |
| 1/2 | c | Warm water, 100 deg F |
| 2 | c | Warm water, 90 deg F |
| 2 | c | Flour |
| 1 | T | Sugar |
| 2 | t | Salt |
| 1 | T | Butter |
| 2 | c | Starter |
| 1/2 | t | Baking soda |
| 1 | t | Sugar |
| Flour |
INSTRUCTIONS
STARTER: Dissolve yeast in first quantity of water. Put in a non-metallic container (crock, mason jar, etc.) Let stand for 10 min. Add second measure of water, flour, sugar, and salt. Cover and let stand at room temperature for 3 to 4 days. Shake container every day. BREAD: Put Starter in a large bowl and add butter, baking soda, and sugar. Add enough flour to make a stiff dough (about 4 cups). Knead unitl smooth and place in a greased bowl and let stand in a warm place (no warmer than 90F). In a greased bread pan add 1 T corn meal on bottom and sides. Punch down bread and put into greased bread pan. Let rise again in the same warm place. Bake at 350F for 1 hour. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2253
Calories From Fat: 155
Total Fat: 17.9g
Cholesterol: 30.5mg
Sodium: 5299.3mg
Potassium: 721.2mg
Carbohydrates: 451g
Fiber: 18.4g
Sugar: 18.3g
Protein: 63.1g