Caesar's Sourdough Bread for ABM
Sourdough San Francisco Style French Bread
Sourdough Biscuits



From: Kellie Holland >
I want to make sourdough bread in a bread machine. I need complete
directions including how to get a starter since I don.t have one. Thanks.

---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm)

Title: Caesar's Sourdough Bread for ABM
Categories: Bread, Flour
Yield: 1 Loaf

2 1/2 tsp Yeast
2 cup Bread Flour
1 cup Whole Wheat Flour
1 1/2 eta Garlic,Crushed
1 1/2 Tbsp Sugar
1/2 Tbsp Salt
1/4 cup Parmesan,Grated
3 Tbsp Olive Oil
4 Anchovies,Chopped
1/2 tsp Lemon Peel,Grated
1 1/2 cup Sour Dough Starter
1/2 cup Water,Warmed

[Note: In hot and humid weather, use 1/8 cups less water.]
Select "white bread" and push Start.

Per Loaf: 1603.50 Cal (30.80% from Fat, 13.00% from Protein, 56.10%
from Carb); 51.95 g Protein; 54.59 g Tot Fat; 11.32 g Sat Fat; 5.98 g
Poly Fat; 223.76 g Carb; 8.87 g Fiber; 442.30 mg Calcium; 15.01 mg Iron;
4603.93 mg Sodium; 187.05 IU Vit A; 6.17 mg ATE Vit E; 2.49 mg Thiamin;
2.12 mg Riboflavin; 27.97 mg Niacin; 0.37 mg Vit B6; 0.49 ug Vit B12;
2.63 mg Vit C; 33.28 mg Cholesterol




Sourdough San Francisco Style French Bread

1 1/2 cup Hot water
1 Tbsp. active dry yeast
1 cup Sourdough starter
4 cup Unsifted flour
2 Tsp Sugar
2 Tsp Salt
1/2 Tsp Soda
About 2 cups unsifted flour

Dissolve yeast in hot water, pour into large mixing bowl and mix with
starter. Add 4 cups flour, sugar and salt and stir vigorously for 3 or 4
minutes. Cover with a towel and let rise in a warm place until double in
bulk (1 1/2 to 2 hours). Mix soda with 1 cup of the remaining flour and
stir in; the dough will be stiff. Turn dough out onto a floured board and
begin kneading; add the remaining 1 cup flour or more if necessary to
control the stickiness. Knead until satiny -- between 5 and 10 minutes.
Shape into oblong loaves or one large round loaf. Place on a lightly
greased cookie sheet, cover, and place in a warm place; let rise to nearly
double in size -- time will depend on warmth of spot ~- 1 1/2 to 2 hours
in most kitchens. Before baking, brush outside with water, make diagonal
slashes across the top with a sharp single edge razor blade. Put a shallow
pan of hot water in the bottom of the oven. Bake in a hot oven at 400 F
until the crust is a medium dark brown (about 45 minutes for oblong loaves
and about 55 minutes for the large round loaf). For a more sour bread,
leave out the yeast and 1/4 cup of water but include the rest of the warm
water, all the starter, 4 cups of flour, sugar and salt. Set this sponge
after stirring vigorously in the afternoon and allow to set over night in
a covered bowl. In the morning dissolve the yeast in 1/4 cup of hot water
and stir thoroughly into the sponge. Then add your additional flour and
soda and follow the remainder of the instructions from there.




Sourdough Biscuits

1 cup starter(see below)
2 cups flour
1/3 cup milk
1/2 cup butter or cooking oil
2 tsp baking powder
1/2 tsp salt
Mix all the ingredients; pat out on flat, floured surface.
Cut out and place in the oven.
Cook until golden brown.
Yield: 24 biscuits

Sourdough Starter:

1 active dry yeast
1/2 cup water
2 cup water
2 cup flour
1 Tbsp. honey

Dissolve yeast in 1/2 cup water. Stir in 2 cups water, flour, and honey.
Beat until smooth. Cover with cheesecloth and let stand at room
temperature for 5-10 days, until bubbly, stirring 2-3 times per day.
Divide in half, using half, and replenishing half. To sto Transfer to a
jar, cover with loosely with cheesecloth, and chill. If not used within 10
days: Stir in 1 teaspoon honey, repeating every 10 days as necessary. To
replenish: After dividing in half and using half, combine remaining half
with 3/4 cup flour, 3/4 cup warm water, and 1 teaspoon honey.

--
Old Magic 1


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