|by Anthony Blake|
Since our highly successful Bread Book was published in 1992, great changes have occurred within breadmaking and consumer expectations of it.
1 - 10 of 316 for bread starter
On Day 1: ... friends. Save remaining starter for yourself. In ... or sugared 9"x5" bread pans. Bake in ... cup each) may be added to batter before baking.
Feed starter every 6 days ... feeding to make bread. Mix all ... into 2 loaves. Let rise until double (about 5 hours). Bake at 350 degrees for 40 minutes.
Starter Batter: Dissolve 1 ... 1 teaspoon sugar. Bread: In large ... until double (1 1/2 hours). Bake at 400 degrees for 35 to 40 minutes. Brush with butter.
Mix together. Let ... baking rolls and bread. 1 c. ... Add to sourdough starter, pour out ... egg white. Bake at 375 degrees for 15 minutes or until brown.
Feed starter every 3 to ... cup to make bread. Stir and ... golden brown. Remove from pans and cool on paper towels. NOTE: Makes excellent cinnamon toast.
Always use a ... bowl as the starter may rise out ... want to make bread. For bread, ... until double in bulk. Bake at 350 degrees for 30 to 35 minutes.
In a large ... days, or until starter is bubbly and ... starter to make bread or other recipe. ... and cool on rack. Store in gallon size Zip Lock bags.
Combine and mix ... in refrigerator. This starter is added to ... week. For making bread, pour off ... rack. Before cooling rub butter over surface of bread.
Dissolve yeast in ... add to the starter. Let stand ... cup to make bread, then refrigerate ... for 30 to 45 minutes. Remove from pan and cool on racks.
Mix well, let ... with feedings. Put starter in refrigerator 3-5 ... cup to make bread. Return rest ... hours or all day. Bake at 325 degrees for 30 minutes.
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