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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Christy's Sour Dough Bread Recipe

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This recipe for Christy's Sour Dough Bread is from The Smith Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 cup sugar
1 pkg. rapid rise yeast
1 cup of warm water (100 to 110 degrees)

Mix together and let set for 5 minutes to ensure that yeast is active.

Add:
1/2 cup sugar
1/2 cup oil
1 T salt
1 pkg. rapid rise yeast
1 1/2 cup of warm water
6 cups of bread flour (Christy uses Pillsbury Bread Flour)
Directions:
Directions:
Mix together and let rise 3 to 4 hours or overnight (if I want rolls for Sunday dinner, I make it the night before). When dough has risen, punch down, sprinkle with flour, put on floured bread board and knead.

To make rolls, use a pan with at least 1 1/2 inch sides, spray with Pam. Pinch off rolls and put in pan. Let rise for 1 hour. Bake at 350 degrees for 20-30 minutes or until golden brown.

---water from the tap that is steaming is the right temperature for bread.
---if you want to freeze rolls, this is where you would stop, wrap and place in the freezer. Rolls will last 2 weeks in the freezer. When ready to use, take out and let stand for 1 hour, then bake.
---to make bread, divide dough in half and bake in a greased loaf pan for 30 to 40 minutes.
Personal Notes:
Personal Notes:
Christy Johnson (House Parent of gave me a "bread making lesson" using this recipe. I like this recipe better for making cinnamon rolls.

 

 

 

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