* Exported from MasterCook *
Storing Sourdough Starters
Recipe By : The Breadman's Healthy Bread Book by George Burnett
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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---info only----
Store sourdough starters in pottery crocks, glass jars or
porcelain tubs, loosely covered, in the refrigerator. Do not use metal;
the starter will corrode it. Even if you do not use it, check the starter
every week or ten days and refresh it with more flour and water, stirring
it gently and letting it set at room temperature until bubbling, about
30 minutes, before returning it to the refrigerator.
Warmth is vital to a sourdough starter. The yeast spores flourish
at temperatures over 85F and the starter comes alive with bubbles and
foam. But once the temperature tops 95F, the starter dies. On the other
hand, cold will not hurt it and refrigeration keeps it dormant. If you
know you will not use the starter for several weeks, freeze about a cup
in a plastic bag or container. Let the frozen starter come to room
temperature and then revitalize it with equal measures of flour and
water.
Breads baked with sourdough starters taste wonderful and keep a
little longer than other breads. Sourdough starters will rise as high
as any yeast does although the rising must take place in a particularly
warm area (about 85F) for the starter to work. This is no problem with
the bread machine, which has a moist, warm environment that ensures an
even, slow and steady rise.
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* Exported from MasterCook *
Sour Dough Starter
Recipe By : Fleischmann's Bake-It-Easy Yeast Book
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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3 1/2 cups unsifted strong, bread-type flour
1 tablespoon sugar
1 package active dry yeast
2 cups warm water
Combine flour, sugar and undissolved active dry yeast in a large bowl.
Gradually add warm water ro dry ingredients and beat until smooth. Cover
with transparent wrap; let stand in warm place for 2 days.
To use in recipe: measure out amount called for in recipe and use
as directed.
To replenish starter: To remaining starter, add 1 1/2 cups strong
bread-type flour and 1 cup warm water. Beat until smooth. Store covered
in warm place. Stir before using. If not used in one week, remove 1 1/2
cups starter and follow directions for replenishing.
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* Exported from MasterCook *
Sour Dough Bread
Recipe By : Fleischmann's Bake-It-Easy Yeast Book
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups sour dough starter
3/4 cup milk
3 tablespoons sugar
1 teaspoon salt
2 tablespoons margarine
1/4 cup warm water -- (105-115F)
1 package active dry yeast
5 cups unsifted flour -- (may need 6 cups)
Scald milk. Stir in sugar, salt and margarine; cool to lukewarm.
Measure warm water into large warm bowl. Sprinkle in yeast; stir until
dissolved. Add lukewarm milk mixture, starter and 2 1/2 cups flour; beat
until smooth. Stir in enough additional flour to make a stiff dough. Turn
out onto lightly floured board; knead until smooth and elastic, about
8 to 10 minutes. Place in greased bowl, turning to grease top. Cover;
let rise in warm place, free from draft, until doubled in bulk, about 1
hour.
Punch dough down; divide into three equal pieces. Form each piece
into a smooth round ball or a 14" tapered roll. Place on greased baking
sheets. With a sharp knife, make several cuts in crisscross fashion on
tops of round loaves or make several diagonal cuts on tops of long loaves.
Cover; let rise in warm place, free from draft, until doubled in bulk,
about 1 hour. Bake at 400F about 25 minutes or until done. Remove from
baking sheets and cool on wire racks.
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* Exported from MasterCook *
Anadama Bread
Recipe By : Fleischmann's Bake-It-Easy Yeast Book
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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7 cups unsifted flour -- (may need 8 cups)
1 1/4 cups yellow cornmeal
2 1/2 teaspoons salt
2 packages active dry yeast
1/3 cup margarine -- softened
2 1/4 cups very warm tap water -- (120-130F)
2/3 cup molasses -- at room temperature
In a large bowl thoroughly mix 2 1/2 cups flour, cornmeal, salt
and undissolved active dry yeast; add the margarine. Gradually add tap
water and molasses to dry ingredients and beat 2 minutes at medium speed
of electric mixer, scraping bowl occasionally. Add 1/2 cup flour. Beat at
high speed 2 minutes, scraping bowl occasionally. Stir in enough additional
flour to make a stiff dough. Turn out onto lightly floured board; knead
until smooth and elastic, about 8 to 10 minutes. Place in greased bowl,
turning to grease top. Cover; let rise in warm place, free from draft,
until doubled in bulk, about 1 hour. Punch dough down; divide in half.
Roll each half to a 14x9" rectangle. Shape into loaves. Place in 2 greased
9x5x3" loaf pans. Cover; let rise in warm place, free from draft, until
doubled in bulk, about 45 minutes. Bake at 375F about 45 minutes, or until
done. Remove from pans and cool on wire racks.
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* Exported from MasterCook *
Cheese Bread
Recipe By : Fleischmann's Bake-It-Easy Yeast Book
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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7 cups unsifted flour -- (may need 8 cups)
1/3 cup sugar
1 tablespoon salt
2 packages active dry yeast
2 cups water
2/3 cup milk
3 cups shredded sharp cheddar cheese
melted butter -- as needed
In a large bowl, thoroughly mix 2 1/2 cups flour, sugar, salt and
undissolved yeast. Combine water and milk in a saucepan. Heat over low
heat until liquids are very warm (120-130F). Gradually add to dry
ingredients and beat 2 minutes at medium speed of electric mixer,
scraping bowl occasionally. Add cheese and 1/2 cup flour. Beat at high
speed 2 minutes, scraping bowl occasionally. Stir in enough additional
flour to make a stiff dough. Turn out onto lightly floured board; knead
until smooth and elastic, about 8 to 10 minutes. Place in greased bowl,
turning to grease top. Cover; let rise in warm place, free from draft,
until doubled in bulk, about 1 hour.
Punch dough down; turn out onto board. Cover; let rest 15 minutes.
Divide dough in half. Roll each half to a 14x9" rectangle. Shape into
loaves. Place in 2 greased 9x5x3" loaf pans. Cover; let rise in warm
place, free from draft, until doubled in bulk, about 1 hour. Bake on
lowest rack position at 375F about 40 minutes, or until done. Remove
from pans and cool on wire racks. Brush tops with melted butter.
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