"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin


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This recipe for SOURDOUGH BREAD, by , is from The First New Testament A.M.E Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Saturday, September 1, 2007


1/2 c. warm water
1 tsp. sugar
1 pkg. active dry yeast
4 c. warm water
1 tbsp. sugar
4 c. flour


1 c. milk
1/4 c. sugar
1 tsp. salt
2 tbsp. shortening
7 to 8 c. flour

In a large mixing bowl, dissolve the 1 teaspoon sugar and the yeast in 1/2 cup warm water, let it froth for 10 minutes. When this liquor has a good "head", briskly stir in the remaining water, sugar and the flour. Mix well. Cover the container and let the starter stand for 3 to 4 days at room temperature (out of drafts). Stir daily.
To make the bread, scald the milk and stir in the sugar, salt and shortening. Take 3 1/2 cups of the sourdough starter and mix it with the warm milk. Combine well and add 3 to 4 cups of flour. Beat vigorously by hand, in a food processor, or with an electric mixer. Gradually add the remaining flour. Turn the dough onto a floured board and knead it well for 10 minutes until the dough is very smooth.

Cover and let rise in a warm place for 1 1/2 hours. Punch down the risen dough and divide it into 4 equal portions. Shape each portion into a loaf and place in individual greased loaf pans or on baking sheets. Brush the tops with melted butter and allow to rise for 1 hour. Bake the loaves in a preheated 375 degree oven for 30 to 35 minutes.

NOTE: To sustain the leftover sourdough mixture, add 3 cups of flour and 3 cups of warm water. Stir well and allow it to ferment for 3 to 4 days. Use the dough immediately or place it in the refrigerator and use once a week.

If starter doesn't work, you may have to get sourdough starter from someone who has it.




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