|Baking Bread: Old and New Traditions|
|by Beth Hensperger|
In the tradition of its phenomenally successful companion volume Bread, this practical guide to baking features over 100 easy-to-follow recipes fo...
11 - 20 of 102 for no yeast sourdough bread
Take the sourdough starter out of ... cup to make bread and refrigerate remaining ... rack. Wrap well and refrigerate or freeze to store. Stores real well.
Place in glass ... continue to bake sourdough bread with the starter ... warm water and yeast in large bowl. ... crust is medium dark brown (45 minutes).
Dissolve yeast in warm water. Add: 1 c. Pillsbury Bread Flour 2 c. ... Whole wheat flour can be substituted. Use 2 cups whole wheat and 4 cups bread flour.
Mix all of ... To make more bread with starter, pour ... all day or night. After dough has risen, bake at 325 degrees for 30 minutes or until golden brown.
Add to starter ... day before making bread. Make dough, ... thrown away. Mix yeast with 1/2 cup ... for 5 days (no tight lid). Then ... Feed to make bread.
Mix and let ... days, then make bread. Mix dry ... hours with top oiled and covered with plastic wrap. Bake 20 minutes at 350 degrees. Makes 2 large loaves.
Dissolve yeast in water. Let ... enough to make bread and return to ... comes to room temperature before feeding. Always use Bread Flour for this recipe.
Dissolve yeast in 1/2 cup ... starter to make bread. Return remaining ... sprinkling with cinnamon-sugar and raisins, if desired and rolling up to rise.
Mix and make into stiff batter. Divide into 3 parts. Roll in corn oil, put in large greased dish pan. Place in cold oven or place cloth over pan. Let ...
Mix well, let ... cup to make bread. Return rest ... greased pans and brush with butter. Let rise 4-5 hours or all day. Bake at 325 degrees for 30 minutes.
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