|by Lou Seibert Pappas|
A baking specialist and prolific cookbook author offers traditional bread recipes.
1 - 10 of 10 for fermented bread
Dissolve the yeast ... clean surface or bread board. Knead 5 ... chopped hot red peppers from a jar, more or less). Store tightly covered in refrigerator.
Combine 1 1/2 ... minutes while mixture ferments and bubbles. After ... out of the fermented batter. Add the ... length of a bread pan and fold ... brush with melted butter.
Prepare Sponge. When sponge is fermented and bubbly, add ... longer or until bread sounds hollow when ... Let stand and ferment in a warm ... over tops of loaves.
Take one cup ... be slow to ferment and therefore form ... developed sourdough gives bread an appealing tasty ... oz. chocolate or carob chips, optional
Scald milk. Add ... warm place to ferment, which depends ... rise until double in bulk. Bake at 375 degrees for 15 minutes, then 350 degrees for 30 minutes.
Sour dough rises ... To make the bread (one batch makes ... cinnamon sometimes cause it to stick). Cool on rack. Top with a confectioners icing, if desired.
Scald milk and ... when it has fermented enough. At the ... bubbles. To make bread: To light ... minutes. Lower temperature to 350 and bake 25 minutes longer.
Warm a large ... from drafts. Let ferment 2 to 3 ... overnight. Return to refrigerator. If a clear liquid forms on top, stir back into starter. Makes 3 to 4 cups.
Remove grapes from the stems. Wash under cold running water and allow to dry about 30 minutes. Meanwhile, rinse new cheesecloth under running water ...
Dissolve yeast in 1/2 cup water. Stir in remaining 2 cups water, flour and sugar or honey. Beat until smooth. Cover with cheesecloth. Let stand at ...
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