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SOURDOUGH BREAD AND STARTER Recipe

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This recipe for SOURDOUGH BREAD AND STARTER, by , is from Sacred Heart Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Steve Decot
Added: Tuesday, June 20, 2006

Category:
Category:

Ingredients:  
Ingredients:  
starter:
1 quart milk
2 pkg. dry yeast
1 c. water
2 c. suger
3 c. flour
1 medium white potato, peeled and chopped

bread:
1 c. sourdough starter
2 1/2 c. water
5 c. flour
3 tbsp. melted shortening
2 tbsp. suger
1 1/2 tsp. of baking soda
1 tbsp. salt

Directions:
Directions:
starter:
heat the milk to boiling. Dissolve the yeast in water. Pour the yeast-water mixture and milk into a 1-gallon crock (do not use a metal container). Stir in the suger and flour. Add the potato. Cover and let is stand at room temperature 24 hours before useing

bread:
Mix toghether the starter, water and flour. Let it stand 18 to 24 hours until dough as risen and is bubbly.
Add the shortening, suger, baking soda and salt to dough mixture. Mix well and turn out on to a floured board. Knead intil satiny, adding a little more flour,if dough is too sticky. Knead at least 10 minutes. Divid into 2 or 3 loaves. Place in greased loaf pans. Let rise in warm place intil nearly doubled in size, 2 to 5 hours. Brush loaf tops with a little water, oil or butterbake in a 400 oven for 40 to 45 minutes.
for sourdouch rolls, pull off golf ball-sized pieces and bake on a baking sheet.

Number Of Servings:
Number Of Servings:
serves 18 to 20
Preparation Time:
Preparation Time:
24 hours

 

 

 

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