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BREAD500.TXT
Categories: Breads
Servings: 2
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-----------------------------PATTI - VDRJ67A------------------------------
---------------------------------STARTER----------------------------------
1
2
pk Active dry yeast
c Water; warm (105~-115~)
2 c All purpose flour
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----------------------------------DOUGH-----------------------------------
1
2
pk Active dry yeast
tb Water; lukewarm
pn Sugar
2 ts Sugar
2 ts Salt
1/2 ts Baking soda
2 c Unsifted all purpose flour
1 tb Cornmeal
1
1/2 c Water; warm (105~-115~)
1
4
c Starter
c All purpose flour
STARTER: In large bowl mix yeast with warm water and flour. Beat until
smooth. Cover and let stand at room temperature for 48 hours, stirring mix
4
times during the 2 days.
DOUGH: In a cup soften yeast in warm water with a pinch of sugar for 5
minutes. Pour 1-1/2 cups warm water into mixing bowl. Stir in the yeast mix
and starter. Stir in flour, sugar and salt. Mix vigorously for 3 minutes.
Turn into greased bowl. Cover. Let rise in warm place until doubled. Mix
baking soda with 1 cup remaining flour. Add to dough. Turn onto floured
board. Knead, adding remaing flour little by little until smooth and
satiny. Divide dough in half. Shape into 2 loaves on a gresed and cornmeal
dusted baking sheet. Cover. Let rise until doubled. Brush loaves with
water. Slash diagonally with sharp knife. Place a shallow pan of hot water
in bottom of oven. Bake loaves at 400~ for about 45 minutes or until crust
is golden. For a crisper crust, remove loaves from oven after 35 minutes.
Brush with salted water. Bake for another 10 minutes.
TIP: Store starter in refrigerator for future use. Bring to room
temperature for 4 hours before using.
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--------- Recipe via Meal-Master (tm) v7.05
Title: Honey Whole Wheat Bread or Dinner Rolls *
Categories: Breads, Rolls
Servings: 1
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-----------------------------PATTI - VDRJ67A------------------------------
1
pk Active dry yeast
1/2 c Water; warm (105~-115~)
Eggs
/4 c Honey
ts Salt
1/4 c Lard; melted
2 c Whole wheat flour
4 c All purpose flour;
- to 4 1/2 cups
1
2
1
2
Dissolve yeast in the water in large mixing bowl. Let stand 5 minutes. Stir
in eggs, honey, salt and cooled, melted lard. Add whole wheat flour. Stir
well. Add all purpose flour gradually, beating to make a smooth lump-free
batter. Continue adding flour until stiff dough forms. Turn out onto
lightly floured board and kneed for 10 minutes. Place dough into bowl to
rise. Cover lightly with plastic wrap. Let rise in warm place (85~) until
doubled, about 1-1/2 hours. Turn dough out onto oiled board. Shape into 2
loaves or 24 dinner rolls. Place loaves into lightly greased sheets. Let
rise until doubled. Bake at 375~ for 40-45 minutes for loaves, 15-20
minutes for dinner rolls.
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-
----
--------- Recipe via Meal-Master (tm) v7.05
Title: Herbed Ring Bread *
Categories: Breads, Ready-rolls
Page 151
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