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Results 111 - 120 of 327 for bread starters
111. SOUR DOUGH BREAD
Mix and let stand out ... one cup of starter and refrigerate the rest. Make ... teaspoon salt, 1 teaspoon baking powder and 2 teaspoons sugar.
Mix well and cover for 1 day. This is a 10-day recipe. DO NOT refrigerate. Use glass or plastic - NEVER metal containers. Day 1 - Do ...
Your choice of raisins, nuts, dates, apples, banana, chocolate chips, etc. Combine dry ingredients. Add to remaining mixed wet ingredients. ...
Mix well; cover with plastic ... 2 cups of starter and add 1 1/2 cups ... sugar, cinnamon, and raisins. Roll up and place in pans. Bake as directed.
115. SOURDOUGH BREAD
Mix sugar, water, oil, starter, yeast, salt and 4 ... the starter mixture every 5 to 7 days. Store in refrigerator in loosely covered glass jar.
116. SOURDOUGH BREAD
Dissolve yeast in warm water ... remove 1/2 cup starter and store in a glass ... chocolate. Mix until just blended. Bake 30 minutes or until well done.
Let stand at room temperature for 10 days in covered container. Day 1: Do nothing. Day 2-4: Stir once. Day 5: Pour into large bowl with ...
118. SOURDOUGH BREAD
Remove Starter mixture from refrigerator and feed ... for loaves or 35 minutes for rolls. Remove from oven and coat with butter. Cool in pans.
119. SOURDOUGH BREAD
Combine yeast, 2 cups water, ... 1 week. Feed starter once a week or more ... again. Store in jar in refrigerator with holes punched in the top.
Combine all ingredients and mix well. Place batter in a well greased and sugared 9 x 5 x 3 inch loaf pan. Bake at 350 degrees for 45 to 50 ...
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