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Sourdough Bread: 2 1/4 teaspoons active dry yeast 1/2 cup warm water (110 degrees F) 1 1/2 cups Sourdough Starter Batter 1 tablespoon granulated sugar 1 teaspoon salt 1 1/2 teaspoons baking soda 5 to 6 cups all-purpose flour Soften active dry yeast in a large mixing bowl with 1/2 cup warm water. Blend in Sourdough Starter Batter with the sugar and salt. Add 3 1/2 cups flour and beat with an electric mixer to combine, beating at least 3 to 4 minutes to blend thoroughly. Cover and let rise until doubled. Mix baking soda with remaining flour and add to dough. Add enough flour to make the dough stiff. Turn out onto a floured board and knead 8 to 10 minutes. Shape into one large or two medium loaves and place on lightly greased baking sheet. With a sharp knife, slice diagonal cuts across top of dough. Let rise again until doubled. Bake in a preheated oven at 400 degrees F. Medium loaves require about 35 to 40 minutes to bake; a large loaf takes about 40 to 45 minutes.
1 1/2 cups warm water 1 cup Sourdough Starter 4 cups unsifted all-purpose flour 3 teaspoons granulated sugar 1 1/2 teaspoons salt 2 to 2 1/2 more cups unsifted all-purpose flour 1/2 to 1 teaspoon baking soda Combine water, starter, the 4 cups flour, sugar and salt in a crock or glass bowl. Mix well, cover lightly with a towel or cheesecloth folded into several thicknesses, and let stand at room temperature for approximately 18 to 24 hours or until the dough has doubled in size. Mix 1 cup of the remaining flour with 1/2 teaspoon of the baking soda and stir this into the risen dough until it is very stiff. Turn the dough out onto a floured board and knead approximately 1 more cup of flour and a little more baking soda into it. Knead it for 5 to 10 minutes or until the dough is smooth. Shape into 2 long loaves or 1 large round loaf, place on a lightly greased baking sheet, cover, and let stand in a warm place for 3 to 4 hours or until almost doubled in size. Heat oven to 400 degrees F. Brush a little water on top of the loaves and make a few diagonal slits across the top with a sharp knife. For a crustier bread, place a shallow pan of water in the bottom of the oven. Bake for approximately 45 to 50 minutes or until the crust is a medium dark brown.
1 cup sourdough starter 4 tablespoons molasses 1 package dry yeast 3/4 cup lukewarm water 3/4 cup powdered milk 1 egg, beaten 3 tablespoons butter 1 1/2 teaspoons salt 1 1/2 cups whole bran cereal 2 cups whole wheat flour 1 to 2 cups all-purpose flour Place sourdough starter in a large mixing bowl. Add powdered milk, egg, butter and salt. Add cereal and whole wheat flour. Mix well by hand. Add enough all-purpose flour until dough cleans the side of the bowl. Turn out onto a lightly floured surface and knead for 2 minutes. Place in a greased bowl, turning once. Cover with a cloth. Set in warm place for 1 hour. Punch down. Shape into loaf and place into greased loaf pan. Cover with cloth and let rise in warm place, free from draft, for 1 hour. Bake at 375 degrees for 30 to 40 minutes.
1/2 cup Sourdough Starter 3/4 teaspoon salt 1 cup milk 1 cup flour 1 tablespoon granulated sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 3 tablespoons butter, melted Mix the first three ingredients in the morning and let set, covered, in a bowl for 8 to 10 hours. Mix the remaining ingredients and add 1 cup of flour. Stir into first mixture. Knead a few times. Pat out flat and cut into biscuits. Place in a 9-inch square pan that has 3 tablespoons melted butter in it. Dip biscuits in butter and turn over. Let rise for one hour. Bake at 350 degrees F for about 30 minutes or until brown.
1 1/2 cups warm water 1 cup Sourdough Starter 4 cups unsifted all-purpose flour 3 teaspoons granulated sugar 1 1/2 teaspoons salt 2 to 2 1/2 more cups flour 1/2 to 1 teaspoon baking soda Combine water, starter, 4 cups flour, sugar and salt in a glass bowl. Mix well, cover lightly with a towel folded into several thicknesses, and let stand at room temperature for approximately 18 to 24 hours or until the dough has doubled in size. Mix 1 cup of the remaining flour with 1/2 teaspoon of the baking soda and stir this into the risen dough until it is very stiff. Turn the dough out onto a floured board and knead approximately 1 more cup of flour and a little more baking soda into it. Knead it for 5 to 10 minutes or until the dough is smooth. Shape into 2 long loaves or 1 large round loaf, place on a lightly greased baking sheet, cover, and let stand in a warm place for 3 to 4 hours or until almost doubled in size. You may wish to sprinkle cornmeal on the greased baking sheet or line it with kitchen parchment before placing the bread on it. Heat oven to 400 degrees F. To make a wash, bring 1 teaspoon cornstarch and 1/3 cup water to a boil in a small pan over low heat. Stir until it becomes thick and clear. Brush each loaf with it. OR brush a little water on top of the loaves and make a few diagonal slits across the top with a sharp knife. For a crustier bread, place a shallow pan of water in the bottom of the oven. Bake for approximately 45 to 50 minutes or until the crust is a medium dark brown.
2 packages dry yeast 1 1/4 cups warm water 1 cup sourdough starter (at room temperature) 1/4 cup granulated sugar 1 tablespoon salt 2 eggs, beaten 1/4 cup vegetable oil 5 1/2 to 6 cups unbleached flour, divided Vegetable oil Melted butter Dissolve yeast in water in a large nonreactive bowl; let stand 5 minutes. Stir in sourdough starter, sugar, salt, eggs, oil and 3 cups flour. Gradually add remaining flour. Turn dough out on a floured surface and knead until smooth and elastic (about 8 to 10 minutes). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees F ), free from drafts, 1 to 1 1/2 hours or until doubled in bulk. Punch dough down; divide in half and place on a floured surface. Roll each half into an 18 x 9-inch rectangle. Beginning at narrow edge, tightly roll up dough. Pinch seam and ends together to seal. Place loaves, seam side down, in greased 9 x 5 x 3-inch loaf pans. Brush top with oil. Cover loaves; let rise in a warm place (85 degrees F), free from drafts, about 1 hour or until doubled in bulk. Bake at 375 degrees F for 30 to 35 minutes or until loaves sound hollow when tapped. Remove from pans; brush with melted butter. Yields 2 loaves.
Sponge: 2 cups sourdough starter 1 cup bread flour Dough: 1/2 cup milk 1 teaspoon salt 1 tablespoon caraway seeds 3 tablespoons brown sugar 1 tablespoon butter 1 tablespoon vital wheat gluten 2 cups rye flour Water as needed Knead the sponge ingredients for 5 minutes; allow to sit for 8 hours or longer. Add the dough ingredients and select the basic, white, or grain cycle and press start. This is a heavy dough that rises slowly and needs a relatively long rise, such as a last rise of 2 hours or more. This means you will need a programmable machine or you can prepare it on the dough cycle and then shape and allow to rise in a regular pan and then bake at 350 degrees F until done. The interior should read 200 degrees F when a thermometer is inserted in the center.
2 cups all-purpose flour 1 tablespoon baking powder 1/3 cup lard or shortening 1/2 cup Cheddar cheese, shredded 1 tablespoon granulated sugar 1 tablespoon salt 1 tablespoon chili powder 1/2 cup sourdough starter Mix the flour, sugar, baking powder and salt. Then cut in the lard until it looks like fine meal. Throw in the chili powder, cheese and sourdough starter. Mix until flour is moistened. Place mixture on a floured surface, knead lightly and pat to 1/2-inch thick. Cut with a 2 1/2-inch cutter. Put biscuits into a greased pan. Bake at 400 degrees F for 20 to 25 minutes. Makes 12.
4 to 5 cups Pillsbury's Best bread flour 2 tablespoons wheat germ 1 tablespoon granulated sugar 2 teaspoons salt 1/2 teaspoon ginger 2 packages fast acting dry yeast 1 cup warm water 1 cup sour cream, at room temperature 2 tablespoons vinegar 1 egg white 1 tablespoon water 2 teaspoons poppy seed Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 and 1/2 cups flour, wheat germ, sugar, salt, ginger and yeast; blend well. Add water, sour cream and vinegar to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. Stir in an additional 2 to 2 1/2 cups flour until dough pulls cleanly away from sides of bowl. On floured surface, knead in 1/2 to 1 cup flour until dough is smooth and elastic, about 5 minutes. place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place until light and doubled in size, 25 to 35 minutes. Grease large cookie sheet. Punch down dough several times to remove all air bubbles. Allow to rest on counter covered with inverted bowl for 15 minutes. Divide dough in half; roll each half to 14 x 8-inch rectangle. Starting with longest side, roll up; pinch edges firmly to seal. Place seam side down on prepared cookie sheet; taper ends to a point. With sharp knife, make five 1/4 inch deep diagonal slashes on tip of each loaf. Cover; let rise in warm place until light and doubled in size, about 15 minutes. Heat oven to 375 degrees F. Bake for 25 minutes. In small bowl, beat egg white and water. Remove bread from oven; brush with egg white mixture. Sprinkle with poppy seed. Return to oven. Bake an additional 5 to 10 minutes or until loaves sound hollow when lightly tapped. Immediately remove from cookie sheet; cool on wire rack. Makes 2 loaves
2 cups flour 3 teaspoons baking powder 1 teaspoon salt 1/4 cup shortening 1 cup sourdough starter 1/3 cup milk Combine dry ingredients in bowl; mix. Cut in shortening until it looks like coarse meal. Add sourdough starter to milk. Stir with fork until moist. Do not over-stir. Turn dough out on lightly floured board, then gently pat into a 10-inch circle. Cut; place on ungreased cookie sheet and bake at 450 degrees F for 12 minutes.
1 package dry yeast 1 1/4 cups warm water 1/4 cup brown sugar 2 teaspoons salt 4 to 4 1/2 cups flour 1 1/2 cups sourdough starter 3 1/2 cups oatmeal, uncooked 1/3 cup butter or margarine Soften yeast in 1/4 cup warm water; pour remaining 1 cup water over sugar, salt and butter. Stir in 2 cups flour, starter, oats and softened yeast. Stir in enough additional flour to make stiff dough. Knead on floured board until smooth. Make dough into ball. Place in greased bowl, lightly grease surface of dough by turning it over in bowl, cover and let rise in warm place until nearly double in size. Punch dough down. Shape into 2 large loaves. Place on greased cookie sheets; let rise in warm place until double in size. Slash tops with sharp knife or kitchen shears. Bake in preheated 400 degree F oven for 35 to 40 minutes. Cool on wire racks.
5 cups all-purpose flour 1 teaspoon granulated sugar 1 teaspoon baking soda 1/2 teaspoon salt 1/4 cup cooking oil 2 1/2 cups Sourdough Starter (see recipe below) Place flour in a large bowl and make a well in the flour. Pour starter into the well and add all other ingredients. Stir until mixture no longer picks up flour. Cover and let rise three to four hours, or overnight. Place dough on floured board and roll to one-half-inch thickness. Cut out biscuits and place in greased cast-iron Dutch oven. Set by the campfire to rise for one to two hours. Place hot lid on oven, set oven on coals, and place coals on lid. Cook until brown (five to eight minutes).
Makes a 2 pound loaf. 1 cup water 2 1/2 tablespoons white vinegar 4 cups bread flour 2/3 cup sour cream 1 1/2 tablespoons granulated sugar 1 1/2 teaspoons salt 2 1/2 teaspoons bread machine yeast Measure carefully, placing all ingredients in the bread pan in the order listed by manufacturer. Select the Basic/White cycle. Use medium or light color crust. Do not use delay cycle. Remove baked bread from pan and cool on wire rack.
2 cups buttermilk pancake mix 1 1/2 cups water 1 cup sourdough starter (Amish Friendship Bread Starter) Place the pancake mix in a large bowl. Add the water and Amish Friendship Bread Starter and stir until well combined. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. Yields 16 pancakes.
Dumplings: 2 1/2 cups flour 1/2 teaspoon salt 1 teaspoon baking powder 1/2 teaspoon baking soda 3/4 cup milk 1 egg 1/2 cup sourdough starter 1/4 cup vegetable oil or melted shortening 2 quarts boiling water In large bowl, thoroughly stir together flour, salt, baking powder and baking soda. Combine milk, egg, sourdough starter and vegetable oil or melted shortening and add to dry mixture all at once, stirring just until moist. Drop dough from tablespoon into boiling water. Cover and simmer 15 minutes. Remove with slotted spoon. Drain and place on top of cooked chicken. Chicken: 2 tablespoons flour 3 tablespoons melted shortening 1 (6 ounce) can evaporated milk 1/2 cup milk 2/3 cup water 1 (10 ounce) can cream of chicken soup 1/2 teaspoon salt 1/4 cup chopped pimiento 1 (2 to 3 pound) fryer, cooked, boned and cut into bite-size pieces Over medium heat, add flour to shortening. Stir constantly while adding milks, soup, water, salt, pepper and pimiento. Add chicken. Pour into a 3-quart casserole and top with dumplings. Bake, uncovered, at 350 degrees F for 10 minutes. Serves 4 to 6.
2 cups sourdough starter 1 cup blueberries 2 tablespoons granulated sugar 1 scant teaspoon baking soda Dust blueberries with sugar. Let stand a few minutes. Fold gently into batter just before adding baking soda. Bake until berries are cooked through. Turn. Serve on hot plates.
1 cup sourdough starter 2 cups all-purpose flour 2 cups milk 1 teaspoon salt Mix all ingredients in a non-reactive bowl; cover with kitchen towel or cheesecloth, and let stand overnight. The next morning, when bubbly, add: 2 teaspoons baking soda 2 eggs 3 to 4 tablespoons melted shortening or butter 2 teaspoons sugar Fresh blueberries Pour large silver dollar size batter on hot griddle, cook and turn. Serve with butter and syrup.
1 package dry yeast 2 cups flour 2 cups warm water 2 eggs 1 teaspoon baking soda 1 tablespoon granulated sugar 2 tablespoons melted margarine Using a glass mixing bowl and a wooden spoon only, mix yeast, flour and warm water; beat well. Let stand in warm place overnight or for 8 hours. Add eggs, baking soda, salt and sugar. Beat well, then add melted margarine. Bake on hot griddle or in frying pan until lightly brown.
1 package active dry yeast 2 1/2 cups warm water (110 degrees F) 2 cups all-purpose flour, unsifted 1 tablespoon granulated sugar In a 6-cup glass or ceramic container soften yeast in 1/2 cup warm water. Stir in remaining 2 cups water, flour and sugar. Beat mixture until smooth. Cover loosely with cheesecloth, folded into several thicknesses and let stand at room temperature until bubbly. This may take 5 to 10 days, depending upon the temperature of the room — the warmer the room, the shorter the time for fermentation. During this time, stir 2 or 3 times a day. The starter will develop a strong "sour" odor as it ferments. When fermentation has occurred, refrigerate starter until needed. To renew starter after using portions: 3/4 cups all-purpose flour 3/4 cup water 1 teaspoon granulated sugar Add the above to the remainder of the old starter for each cup of starter used. Stir well. Let stand at room temperature until bubbly, at least 1 day. Cover loosely and refrigerate. If not used within 10 days, stir in 1 teaspoon sugar. Repeat the addition of 1 teaspoon sugar every 10 days
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