| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Bread |
20 |
Servings |
INGREDIENTS
| 1 |
c |
Sourdough starter |
| 2 |
c |
Warm water |
| 2 |
c |
Warm milk |
| 1 |
tb |
Butter |
| 1 |
pk |
Active dry yeast |
| 1/4 |
c |
Honey |
| 7 |
c |
Unbleached flour |
| 1/4 |
c |
Wheat germ |
| 2 |
tb |
Sugar |
| 2 |
ts |
Salt |
| 2 |
ts |
Baking soda |
INSTRUCTIONS
Date: Fri, 29 Mar 1996 16:59:52 -0500
From: Walt Gray <waltgray@mnsinc.com>
Mix the starter and 2-1/2 Cups of the flour and all the water the night
before you want to bake. Let stand in warm place overnight. Next morning
mix in the butter with warm milk and stir in yeast until until dissolved.
Add honey and when thoroughly mixed, add 2 more cups of flour, and stir in
the wheat germ. Sprinkle sugar, salt, and baking soda over the mixture.
Gentlypress into dough and mix lightly. Allow to stand from 30 to 50
minutes until mixture is bubbly. Add enough flour until the dough cleans
the sides of the bowl. Then place the dough on a lightly floured board and
kead 100 times or until silky mixture is developed. Form into 4 1-lb
loaves, place in well-greased loaf pans 9 x 3 size. Let rise until double,
about 2 to 3 hours in a warm room. Then bake in hot oven, 400 degrees F,
for 20 minutes. Reduce oven temp. to 325 degrees F. and bake 20 minutes
longer or until thoroughly baked. Remove from pans and place loaves on rack
to cool. Butter tops of loaves to prevent hard crustyness. Makes 4 1-lb
Loaves
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER
MM-RECIPES DIGEST V3 #90
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
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