"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy


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This recipe for HERMAN SAN FRANCISCO SOURDOUGH BREAD, by , is from GRAMMY'S FAMILY COOKBOOK : A SELECTION OF OUR FAMILY'S FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Thursday, January 29, 2009


4 3/4 c flour
3 Tbsp white sugar
2 1/2 tsp salt
1 pkg active dry yeast
1 c warm milk
2 Tbsp margarine, softened
1 1/2 c Herman starter
1 large egg
1 Tbsp water
1/4 cup chopped onion

In a large bowl, combine 1 cup flour, sugar, salt, and dry yeast. Add milk and softened butter or margarine. Stir in starter. Mix in up to 3 3/4 cups flour gradually, you may need more depending on your climate. Turn dough out onto a floured surface, and knead for 8 to 10 minutes. Place in a greased bowl, turn once to oil surface, and cover. Allow to rise for 1 hour, or until doubled in volume.
Punch down, and let rest 15 minutes. Shape into loaves. Place on a greased baking pan. Allow to rise for 1 hour, or until doubled. Brush egg wash over tops of loaves, and sprinkle with chopped onion. Bake at 375 for 30 minutes, or till done.




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