INGREDIENTS

INSTRUCTIONS

SOURDOUGH BREAD
Here is a recipe out of Betty Cocker
dissolve 1 pkg active dry yeast in 1/2 cup warm water.Stir in 2 cups warm
water,2 cups all purpose flour,and 1 tbsp sugar or honey.Beat till
smooth.Cover bowl with cheesecloth.Let stand at room temp for 5-10 days or
till mixture has a fermented aroma,stirring 2-3 times a day. To
store,transfer sourdough started to a jar.Cover with cheesecloth and
refrigerate.Do Not cover jar tightly with a metal lid. To use started,bring
desired amount to room temp.Replenish starter after each useby stirring 3/4
cup flour,3/4 cup water,and 1 tsp sugar or honey into remaining
starter.Cover and let stand a t room temp at least 1 day or till
bubbly.Refrigerate for later use.
Sourdough bread: Bring sourdough starter to room temp.Combine 2 1/2 cups of
flour adn the yeast.Heat and stir water,sugar,margarine,and 1 tsp salt just
till warm and marg almost melts.Add to flour mix.Add sourdough starter.Beat
with elecxtric mixer on low for 30 seconds.Beat on high 3 min.Combine 2 1/2
cups flour and the soda.Add to yeast mix.Stir till combined.Using a
spoon,stir in as much remaining flour to make a moderately stiff dough(6-8
minutes total).Shape into a ball.Place in a greased bowl;turn once.cover
and let rise in a warm place till double.(45-60 min).
Punch dough down.Turn out onto a lightly floured surface.Divide in
1/2.Cover and let rest 10 min.Shape into 2 round loaves.Place on a greased
baking sheet.Flatten each slightly to a 6" diameter.with a sharp knife,make
crisscrosses across the tops of loaves.Cover and let rise till double.Bake
in 375 oven for 30 - 35 minutes.Cover the last 10 minutes if necessary.
Posted to recipelu-digest Volume 01 Number 418 by "rudolph"
<rudolph@1st.net> on Dec 30, 1997

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