Post by cuteascountry_Shortcake on Dec 13, 2002 14:56:49 GMT -6
Hi,
My sister-in-law, (yet another Nancy), makes fantastic bread. Both the old fashioned way and with her bread machine. Since she has already "worn out" at least one bread machine, I figured I woud ask her if she would like to share some of her recipes on our board.
This is her reply to my email "Got Bread?"
"Yep - sure do! I'm going to send them as attachments, but since I can only send 5 per email they will be in 2 batches. Let me know if you have any problems reading them."
I hope you enjoy trying some of her recipes.
-Shortcake
p.s. This is page 1 of 5 pages.
Sourdough Starter
2 cups lukewarm milk (lowfat is ok)
2 cups all purpose flour (seems to work better than bread flour for me)
2 1/2 tsp (one package) yeast
You will also need a large jar or container with a lid that has double the capacity of the starter, (It really bubbles up!) and a baking pan or big bowl to set it in to catch any oozing starter. (Use the initial mixing bowl after you clean it up.
In a large capacity mixing bowl, mix gently on low speed of an electric mixer till all the big lumps are out. Pour it into your jar/container, wipe the rim and cover. Let it sit out a room temperature for 4-7 days to develop a good sour taste (don’t worry, it doesn’t spoil). Stir it once a day to “punch it down.” Chopsticks work well for stirrers. Watch it for running over – it gets exuberant in growth at this stage – if it does you can scrape it back into the jar or container. That’s why you want a bowl underneath and a double capacity container! If you catch it in time before it runs over you can stir it down and/or transfer it to a larger container. Any clear liquid that forms on top can be stirred in or poured off as you prefer. It’s breakdown products from the yeast and will add a more sour taste to the starter.
After the initial “ripening” period, your starter can be used. Take out whatever portion your recipe calls for and replace it with an equal proportion of all-purpose flour and lukewarm water/milk mixture and stir them into the original starter. This will keep it alive – sourdough starter is a live culture and needs to be replenished regularly (at least twice a month) to remain active. After adding new ingredients wait another 12-24 hours before using or storing. I keep my starter in the fridge year round, removing it a few hours ahead of baking to give it a chance to warm up to room temperature. If it has been a long time since I’ve used it I’ll recharge it first by pouring off and discarding a cup or so from the top of the jar after it has warmed up and adding an equal amount of flour and water/milk mix. If it has been a really long time since I’ve used it I also add a tsp of yeast and one of sugar to the flour/water/milk mix to get it bubbling again. Some darkening of the liquid that collects at the top of the starter is normal as the starter ages and that can be poured or ladled off. But if it ever gets funny tinged throughout the starter or has an off smell, it may have gone bad and you should start all over again with fresh ingredients. My starter sometimes sits for a couple of months without being used but as long as it is replenished semi-regularly, spoilage is not a problem. As it gets older the taste mellows – mine is has a lovely tang reminiscent of green apples and has a sweet/sour smell that is pleasing and not at all acrid.
Label your starter with the date so you’ll know when you made it – a good starter lasts for many years. Mine has been going strong since December of 1992!
The Best Sourdough Bread
(I’ve probably made more of this than any other bread I can think of. My family never gets tired of it. This is 1-1/2 lb loaf size and has a texture that is smooth and a taste that is heavenly!)
1 cup Sourdough Starter
2/3 cup milk
2 TBSP soft butter
2 TBSP sugar
1-1/2 tsp salt
3 cups bread flour
1-1/2 tsp yeast
Note - Gold Medal makes a Better For Bread Light Wheat Flour which is also very good with this recipe, and you can substitute it for all of the regular white bread flour. I often make either version on the dough cycle and when done roll the dough into little 1-1/2” balls for pull-apart rolls. Grease or spray a cookie sheet or pizza pan with nonstick spray and dust it with cornmeal and set your rolls “cheek-to-cheek” on it. Let them rise till doubled, and then bake at 350* for approximately 25-35 minutes or until lightly browned.
Don’t forget to recharge your starter!
Please follow the instructions in the booklet for your bread machine for best results. The order in which to add ingredients may vary per manufacturer.
My sister-in-law, (yet another Nancy), makes fantastic bread. Both the old fashioned way and with her bread machine. Since she has already "worn out" at least one bread machine, I figured I woud ask her if she would like to share some of her recipes on our board.
This is her reply to my email "Got Bread?"
"Yep - sure do! I'm going to send them as attachments, but since I can only send 5 per email they will be in 2 batches. Let me know if you have any problems reading them."
I hope you enjoy trying some of her recipes.
-Shortcakep.s. This is page 1 of 5 pages.
Sourdough Starter
2 cups lukewarm milk (lowfat is ok)
2 cups all purpose flour (seems to work better than bread flour for me)
2 1/2 tsp (one package) yeast
You will also need a large jar or container with a lid that has double the capacity of the starter, (It really bubbles up!) and a baking pan or big bowl to set it in to catch any oozing starter. (Use the initial mixing bowl after you clean it up.
In a large capacity mixing bowl, mix gently on low speed of an electric mixer till all the big lumps are out. Pour it into your jar/container, wipe the rim and cover. Let it sit out a room temperature for 4-7 days to develop a good sour taste (don’t worry, it doesn’t spoil). Stir it once a day to “punch it down.” Chopsticks work well for stirrers. Watch it for running over – it gets exuberant in growth at this stage – if it does you can scrape it back into the jar or container. That’s why you want a bowl underneath and a double capacity container! If you catch it in time before it runs over you can stir it down and/or transfer it to a larger container. Any clear liquid that forms on top can be stirred in or poured off as you prefer. It’s breakdown products from the yeast and will add a more sour taste to the starter.
After the initial “ripening” period, your starter can be used. Take out whatever portion your recipe calls for and replace it with an equal proportion of all-purpose flour and lukewarm water/milk mixture and stir them into the original starter. This will keep it alive – sourdough starter is a live culture and needs to be replenished regularly (at least twice a month) to remain active. After adding new ingredients wait another 12-24 hours before using or storing. I keep my starter in the fridge year round, removing it a few hours ahead of baking to give it a chance to warm up to room temperature. If it has been a long time since I’ve used it I’ll recharge it first by pouring off and discarding a cup or so from the top of the jar after it has warmed up and adding an equal amount of flour and water/milk mix. If it has been a really long time since I’ve used it I also add a tsp of yeast and one of sugar to the flour/water/milk mix to get it bubbling again. Some darkening of the liquid that collects at the top of the starter is normal as the starter ages and that can be poured or ladled off. But if it ever gets funny tinged throughout the starter or has an off smell, it may have gone bad and you should start all over again with fresh ingredients. My starter sometimes sits for a couple of months without being used but as long as it is replenished semi-regularly, spoilage is not a problem. As it gets older the taste mellows – mine is has a lovely tang reminiscent of green apples and has a sweet/sour smell that is pleasing and not at all acrid.
Label your starter with the date so you’ll know when you made it – a good starter lasts for many years. Mine has been going strong since December of 1992!
The Best Sourdough Bread
(I’ve probably made more of this than any other bread I can think of. My family never gets tired of it. This is 1-1/2 lb loaf size and has a texture that is smooth and a taste that is heavenly!)
1 cup Sourdough Starter
2/3 cup milk
2 TBSP soft butter
2 TBSP sugar
1-1/2 tsp salt
3 cups bread flour
1-1/2 tsp yeast
Note - Gold Medal makes a Better For Bread Light Wheat Flour which is also very good with this recipe, and you can substitute it for all of the regular white bread flour. I often make either version on the dough cycle and when done roll the dough into little 1-1/2” balls for pull-apart rolls. Grease or spray a cookie sheet or pizza pan with nonstick spray and dust it with cornmeal and set your rolls “cheek-to-cheek” on it. Let them rise till doubled, and then bake at 350* for approximately 25-35 minutes or until lightly browned.
Don’t forget to recharge your starter!
Please follow the instructions in the booklet for your bread machine for best results. The order in which to add ingredients may vary per manufacturer.