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Results 81 - 90 of 195 for sourdough breads
Mix well; cover with plastic wrap and leave in warm place 3-4 days. TO FEED: Take out 2 cups of starter and add 1 1/2 cups flour, 1 cup ...
82. SOURDOUGH BREAD
Mix sugar, water, oil, starter, yeast, salt and 4 cups flour. Mix until well blended. Work in 1/2 cup flour at a time until soft dough ...
83. SOURDOUGH BREAD
Stir well and add to ... to use for bread or throw away. Return to ... Cover with oil and let rise 5 hours. Bake at 350 degrees for 30-40 minutes.
Drain and chop the water chestnuts. Hollow out bread, leaving a wall about ... chestnuts and cooked spinach; use the bread shell as a serving bowl.
85. SOURDOUGH BREAD
Mix first 4 ingredients and ... Mix 6 cups bread flour, 1 tablespoon salt, 1/2 ... minutes. (You may make rolls by pinching off pieces of dough.)
86. SOURDOUGH BREAD
For wheat bread, use 3 cups bread ... if you do not desire to make bread this often, throw away the 1 cup of starter and re-feed as instructed.
87. SOURDOUGH BREAD
Dissolve yeast in water in ... and stir into sourdough mixture. Knead dough on floured ... (about 1 hour). Bake at 400 degrees for 35-40 minutes.
Combine in saucepan: buttermilk, salt, ... loaves in greased bread pans. Let rise 45 minutes. ... minutes. Yield: 3 loaves. This is wonderful toasted.
89. SOURDOUGH BREAD
Mix starter and store in ... days. When making bread, remove starter from refrigerator. ... for 8-12 hours. Bake at 350 degrees for 35 minutes.
Grease a large bowl. In ... to 40 minutes. Bread will sound hollow when done. Remove from pans, brush with butter and let cool on a wire rack.
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