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BREAD500.TXT
Title: SOURDOUGH STARTER AND BREAD
Categories: Sourdough, Starter, Breads, Breadmaker
Servings: 1
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MARY GEORGE (GVJN88B)
2
2
1
c Skim milk
c Bread flour
Pk Yeast
Place milk in a glass container and allow to stand at room temperature for
4 hours. Stir in flour and yeast. Leave uncovered in a warm place for 2-5
2
days, depending on how long it takes it to bubble and sour. If it starts to
dry out, stir in enough tepid water to bring it back to the original
consistency. Once it has a good sour aroma and is full of bubbles, it is
ready to use. Try to maintain about 1 and 1/2 cups of starter. Each time
part of the starter is used,
replenish with a mixture of equal parts milk and flour. Leave at room
temperature several hours or overnight, or until it begins to fill with
bubbles. Then cover and store in refrigerator. Starter is best if used at
least once a week. If starter isn't, used for 2 or 3 weeks, spoon out and
discard about half and replenish as described. Given attention, a starter
becomes more flavorful with age. Starter can be frozen if it is not to be
used for several weeks. This will slow down yeast action and should be left
at room temperature for 24 hours after thawing. Sourdough Bread: 2/3 cup
skim milk 1 cup sourdough starter 3 cups bread flour 2 Tbs.sugar 2 tsp.
lite salt 1 & 1/2 tsp. yeast 2 Tbs. liquid Butter Buds Combine above
thoroughly (using half of the flour) and let stand uncovered to ferment
overnight in a warm place. Next morning, after the mixture has risen and
fallen, stir down any crust that may have formed. Add the rest of the
flour. When thoroughly mixed, turn out onto a board covered with a little
flour so it won't stick. Shape dough into 2 loaves, put into bread pans,
brush lightly with liquid Butter Buds, and let rise covered until almost
doubled in size. Bake in a pre-heated 400F. oven 45-50 minutes. Note: This
recipe works GREAT in a bread machine. Simply put all of the ingredients in
the machine, adding the dry ingredients first. Yields: 2 loaves (24 slices)
Per slice
Fat: 0.21g
Cholesterol:0.42 mg
Protein:2.89g
Calories: 96
Carbohydrate:19.7g
Sodium:10.3mg
This was taken from Pam Mycoskie's book BUTTER BUSTERS
I would highly recommend this book to anyone who is watching their weight
and who is on a heart diet.
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--------- Recipe via Meal-Master (tm) v7.05
Title: Three Cheese Bread
Categories: Breads, Breadmaker
Servings: 16
3
/4 c Water
1/2 c Shredded Swiss Cheese
1/3 c Creamed Cottage Cheese
3 tb Grated Parmesan Cheese
2 ts Regular Active Yeast
3
2
c Bread Flour
tb Sugar
1
1/2 ts Salt
2
tb Margarine or Oil
Place ingrediants in bread pan in the order recommended by the
manufacturer. Don't use the delayed timer cycle since the cheese may
spoil. Bake on light crust.
NOTE: Due the differing moisture content of cheese, you may need to watch
the dough ball to determine if it is too moist or too dry.
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