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Results 61 - 70 of 409 for sourdoughs
61. SOURDOUGH BREAD
Mix all of the above. Keep at room temperature for 24 hours. Store in a glass jar with lid but do not seal. Starter should be at room ...
62. SOURDOUGH BREAD
Feed starter every 3 to 5 days. Refrigerate starter between feedings. On the morning of feeding, remove jar from refrigerator, it must ...
In small bowl, mix butter, oil, herbs, garlic, and cheese. Blend well. Spread on halved bread. Slice into single servings and bake for 10 ...
Cover and let stand overnight. In the morning add 1 egg and 1 teaspoon baking soda dissolved in a small amount of water. Bake like regular ...
Sift together flour, salt and baking powder. Using a pastry blender or fork, cut in butter until mixture resembles cornmeal. Mix together ...
Mix all ingredients together. Pour dough into greased and floured pan. Sprinkle on topping. Sprinkle cinnamon on top, if desired. Bake at ...
67. SOURDOUGH BREAD
Dissolve yeast in water. Let stand for 5 minutes. Add sugar and potato flakes. Let stand out all day--8 hours; then refrigerate for 3 to 5 ...
Mix with electric mixer. Pour into a 9 x 13 pan. Sprinkle with topping. Bake at 350 degrees. Spread on glaze while hot. 2 tbsp. melted ...
69. SOURDOUGH BREAD
Mix and let ferment on counter top for 2 days. Then feed with starter feed. Mix in separate bowl, add to starter. Let stand on counter top ...
70. SOURDOUGH BREAD
Mix the yeast and warm water in a small bowl; stir to dissolve. Pour the hot water over the sugar and butter in a large mixing bowl and ...
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