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Results 21 - 30 of 195 for sourdough breads
Make starter first. Soften 1 package active dry yeast in 1/2 cup warm water (110°F). Stir in: Beat until smooth. Cover with cheesecloth. ...
In small bowl, mix butter, ... Spread on halved bread. Slice into single servings ... until lightly browned in 350 degree oven. Makes 10 servings.
Sprinkle 1 package dry yeast on 1/2 cup very warm water. Stir until dissolved. Add: 1 tsp. salt 2 c. warm water 2 c. all-purpose flour Mix ...
Dissolve yeast in warm water. Add: 1 c. Pillsbury Bread Flour 2 c. instant potatoes ... substituted. Use 2 cups whole wheat and 4 cups bread flour.
25. SOURDOUGH BREAD
Remove Starter mixture from refrigerator and feed as directed. Let mixture stand at room temperature 8 to 10 hours or all day. On this ...
Combine ingredients and make a ... well and store. Bread may be frozen. Mix well ... days. Take out and feed with starter. Do this step one time.
Add to starter every 3 ... day before making bread. Make dough, kneading a ... lid). Then put in refrigerator for 4 or 5 days. Feed to make bread.
Combine all ingredients, except bread; mix well. Cover and ... use as dippers. This is also great with crisp, fresh vegetables and bread sticks.
29. SOURDOUGH BREAD
Mix and let ferment on ... days, then make bread. Mix dry ingredients. Add ... plastic wrap. Bake 20 minutes at 350 degrees. Makes 2 large loaves.
30. SOURDOUGH BREAD
Dissolve yeast in water. Let ... enough to make bread and return to refrigerator. The ... before feeding. Always use Bread Flour for this recipe.
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