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Results 71 - 80 of 116 for sour dough bread starter
71. SOUR DOUGH BREAD
Must be fed every 3 ... plan to make bread. Make into stiff batter. ... Baste once with melted butter after cooking 20 minutes. Cool on wire rack.
Let starter come to room temperature. Soften ... a moderately stiff dough. Knead on a floured ... minutes. Cool on rack. May use whole wheat flour.
73. SOUR RYE BREAD
About 4 days before making bread, mix starter ingredients in a bowl. Cover ... fermented. To make dough, combine 1/4 cup warm ... minutes at 400 degrees.
Soften yeast in 1 1/2 ... 3 cups flour, sour dough starter, honey, butter and 1 ... rise until double. Bake at 375 degrees for 35 to 40 minutes.
75. SOUR DOUGH BREAD
Measure 3 cups flour, starter, water, sugar, salt and ... a moderately stiff dough. Turn onto lightly floured ... not scoop. HEARTH BREAD: Divide dough in half, ... or 48 bread sticks.
76. SOUR-DOUGH BREAD
(Store remainder of starter in the refrigerator and continue to feed when necessary.) Knead dough thoroughly. Place in glass bowl ... 30 minutes. Freezes well.
77. SOUR DOUGH BREAD
In a large bowl, mix ... for Step B. Dough should remain soft and slightly ... cake rack until bread shrinks from sides of pan. ... degrees approximately 45 minutes.
78. SOUR DOUGH BREAD
Sift together flour, sugar and ... well blended. Add starter; mix until well blended ... double (8 hours). Bake at 350 degrees for 30-40 minutes.
79. SOUR DOUGH BREAD
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 ...
80. SOUR DOUGH BREAD
Set aside. Mix: 2 c. ... overnight (this does not rise, only bubbles). Remove 1 cup for bread and refrigerate the remainder. Feed again in 3 to 5 days.
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