Cornell Sourdough Bread Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
STARTER
2 cup: Warm water, 105-115
2 cup: Unbleached flour,
1 package: Active dry yeast,
BREAD
2 cup: Warm water, 105-115
3 tsp: Sea salt,
1 package: Active dry yeast,
3 tbsp: Wheat germ,
1 1/2 cup: Starter,
1/2 cup: Full-fat soy flour,
2 tbsp: Honey or brown sugar,
3/4 cup: Nonfat dry milk,
2 tbsp: Salad oil,
5 cup: Unbleached flour *,
Directions:
*(part may be bran or whole wheat)
To make the starter, Place in a bowl. Mix together & let stand in a
warm place overnight. If more flavor is desired, let stand for two or
three days at room temperature. Stir at intervals.
Place in a large bowl when ready to make the bread, 2 c warm water
and yeast.Let stand for 5 minutes
Stir & blend in starter, honey or brown sugar, salad oil, sea salt,
wheat germ, full-fat soy flour, nonfat dry milk, unbleached flour,
(part may be bran or whole wheat)
Work & mix flour in thoroughly & vigorously. Turn dough onto floured
board, using more flour if needed. Knead until dough is smooth &
elastic. Place in oiled bowl. Grease top of dough lightly & cover.
Let rise in a warm place until nearly double in size. Punch dough
down & let rest while you prepare the pans. Shape into 3 loaves. Let
rise in pans & bake in a moderate oven, 350., until brown & loaves
sound hollow when tapped. Remove from pans & cool on rack.
For later baking, carry over the starter. To replenish, add 1 c more
each of flour & warm water & 1 ts sugar. Mix well, cover & keep in a
warm place if it is to be used soon. Otherwise, put it in the
refrigerator.
From: The Cornel Bread Book Shared By: Pat Stockett
Submitted By HELEN PEAGRAM On 12-30-95
Source from luhu.jp
To make the starter, Place in a bowl. Mix together & let stand in a
warm place overnight. If more flavor is desired, let stand for two or
three days at room temperature. Stir at intervals.
Place in a large bowl when ready to make the bread, 2 c warm water
and yeast.Let stand for 5 minutes
Stir & blend in starter, honey or brown sugar, salad oil, sea salt,
wheat germ, full-fat soy flour, nonfat dry milk, unbleached flour,
(part may be bran or whole wheat)
Work & mix flour in thoroughly & vigorously. Turn dough onto floured
board, using more flour if needed. Knead until dough is smooth &
elastic. Place in oiled bowl. Grease top of dough lightly & cover.
Let rise in a warm place until nearly double in size. Punch dough
down & let rest while you prepare the pans. Shape into 3 loaves. Let
rise in pans & bake in a moderate oven, 350., until brown & loaves
sound hollow when tapped. Remove from pans & cool on rack.
For later baking, carry over the starter. To replenish, add 1 c more
each of flour & warm water & 1 ts sugar. Mix well, cover & keep in a
warm place if it is to be used soon. Otherwise, put it in the
refrigerator.
From: The Cornel Bread Book Shared By: Pat Stockett
Submitted By HELEN PEAGRAM On 12-30-95
Source from luhu.jp