| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Bread |
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Yeast |
| 1/2 |
c |
Warm water (100 deg F) |
| 2 |
c |
Warm water (90 deg F) |
| 2 |
c |
Flour |
| 1 |
tb |
Sugar |
| 2 |
ts |
Salt |
| 1 |
tb |
Butter |
| 2 |
c |
Starter |
| 1/2 |
ts |
Baking soda |
| 1 |
ts |
Sugar |
|
|
Flour |
INSTRUCTIONS
STARTER
TO MAKE BREAD
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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