Sourdough Bread From Katherine Smith Recipe
Yield: 2 loavesRecipe by luhu.jp
Ingredients:
1 cup: milk,
1/3 cup: sugar,
1/3 cup: shortening,
1 teaspoon: salt,
1 pkg: yeast,
2 tablespoon: lukewarm water,
1 1/2 cup: sourdough starter, see recipes
5 cup: flour,
Directions:
Scald milk; add sugar, shortening and salt. Stir to melt sugar and
shortening; cool to lukewarm. Dissolve yeast in warm water. Beat
together cooled milk mixture, yeast, sourdough starter and 2 cups
flour. Add remaining flour to make a stiff dough. Turn onto floured
surface, knead 5-10 minutes, adding only enough flour to keep dough
from sticking. Place in a greased bowl, turning to grease surface.
Let rise until double, about 1 1/2 hours. Punch down. Let it rise
again for about 1/2 an hour.
divide into 2 balls, cover with a towel and let rest 10 minutes.
Shape into 2 loaves and put each in a greased 9 x 5 x 3" pan. Let
rise until doubled, about 1 hour. Bake in a preheated 400
F oven for
about 40 minutes. Turn out and cool.
Source: Shelby Lynne Smith of Stinson Beach, Ca Typed by Katherine
Smith
Yield: 2 loaves
Source from luhu.jp
shortening; cool to lukewarm. Dissolve yeast in warm water. Beat
together cooled milk mixture, yeast, sourdough starter and 2 cups
flour. Add remaining flour to make a stiff dough. Turn onto floured
surface, knead 5-10 minutes, adding only enough flour to keep dough
from sticking. Place in a greased bowl, turning to grease surface.
Let rise until double, about 1 1/2 hours. Punch down. Let it rise
again for about 1/2 an hour.
divide into 2 balls, cover with a towel and let rest 10 minutes.
Shape into 2 loaves and put each in a greased 9 x 5 x 3" pan. Let
rise until doubled, about 1 hour. Bake in a preheated 400
F oven for
about 40 minutes. Turn out and cool.
Source: Shelby Lynne Smith of Stinson Beach, Ca Typed by Katherine
Smith
Yield: 2 loaves
Source from luhu.jp
Tags
: breads