|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 127 for sourdough bread starter
Mix together. Let ... baking rolls and bread. 1 c. ... flour Add to sourdough starter, pour out ... white. Bake at 375 degrees for 15 minutes or until brown.
Sprinkle 1 package ... down daily. Use starter again: After 1 ... rise to double in bulk. Bake at 400 degrees F. for 50 minutes or until crust is browned.
Dissolve yeast in ... cup of the starter to make bread. Return remaining ... sprinkling with cinnamon-sugar and raisins, if desired and rolling up to rise.
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.
Mix ingredients together well. Put in a warm place and let it set for 5 days.
Measure 1 cup ... Use candy thermometer to assure proper temperature, 105 to 115 degrees. Can use with coffee bread in place of 2 packages of dry yeast.
Stir dry ingredients ... 3 days the starter will be ready ... cup sugar (or less depending on desired sweetness). Return to refrigerator and cover lightly.
Always use wooden spoon to stir. Feed starter every Monday and ... a friend. Mix bread on Monday and ... oven, brush with butter. Remove from pan. Cool.
Mix ingredients in ... Cover loosely and let stand 24 hours at room temperature. Keep in refrigerator 3 to 5 days. The starter is now ready for making bread.
Mix all ingredients and let set out in warm place 2 to 3 days, then put in refrigerator.
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