* 1 cup of sourdough starter
* 5 1/2 to 6 cups of all-purpose flour
* 1 package of active dry yeast (2 1/4 teaspoons)
* 1 1/2 cups of water
* 3 tablespoons of sugar
* 3 tablespoons of margarine or butter
* 1/2 teaspoon of baking soda
* 1/2 teaspoon of salt
You need to have the sourdough starter at room temperature, so if you have your starter in the refrigerator, put a cup of it out on the counter for a while before you start mixing the bread. You combine 2 1/2 cups of flour and the yeast in a big bowl (a 4-quart glass bowl will do). Heat the water, sugar, butter and salt until warm (110 degrees Fahrenheit or so). Add the liquid to the flour and yeast mixture. Then you pour in the sourdough starter. Mix with an electric mixer on low speed for 30 seconds. The mixture looks very smooth and creamy at this point, and smells very yeasty. Then you mix with the mixer on high speed for 3 minutes. This is when you begin to see the elasticity develop in the dough. It practically climbs up the beaters to the mixer! You need to keep a scraper or a spoon on hand to push the dough back down. It’s fascinating to watch!
Combine 2 1/2 cups of flour with the soda in a separate bowl. Then add it to the yeast mixture. Stir this until the dry ingredients and the starter mixture are combined. Then try to add as much of the remaining flour — 1/2 to 1 cup — as you can. The dough gets pretty stiff at this point.
The next step is kneading — a part of making bread that many bakers find most satisfying, because you can feel the dough changing in your hands as you knead. Put the dough on a floured surface and start pushing and pulling. It will take about six to eight minutes to get the dough to the right stiffness. You will know it is done when you can push on it with your finger and it pops right back instead of denting.
Shape the dough into a ball and put it into a greased bowl. Cover it and put it in a warm place to rise until it doubles in size — about 45 to 60 minutes.
When it has doubled, punch it down — another satisfying part of bread baking. Put the dough on a floured surface and divide into two parts. Cover these two lumps for about 10 minutes and let them rest. Make them into two round loaves. Put the two loaves on a greased baking sheet, and cover again to let them rise until they are about double in size (about 30 minutes). Then it’s time to bake the loaves, in a 375-degree oven for about 30 to 35 minutes.
You should get a crusty bread with a hearty, chewy texture and that amazing sourdough taste!
* 2 C. warm water
* 1 T. maple syrup
* 1 t. yeast
* 5 C. unbleached white bread flour
* 1 C. whole wheat flour
* 1 T. salt
1. Put the water in a large bowl and mix in the maple syrup. Add the yeast and mix it into the water. Let it sit for about five minutes. If the yeast is active, it will begin to froth.
2. Begin to mix in the flour with a spoon by adding two cups. After the first two cups of flour are mixed in, add the salt. Add the rest of the flour one cup at a time until you get the right consistency. It may not take all the flour.
3. Knead the dough for at least five to seven minutes.
4. Put the kneaded dough into a greased bowl and cover with plastic wrap. Let the dough rise for about 6-8 hours on the counter or overnight in the refrigerator.
5. Punch down the dough and shape it into two small loaves or one large loaf. Preheat the oven to 450 degrees. Let it rise for about 1/2 hour.
6. Bake the bread for 20-30 minutes at 450 degrees.
* One recipe basic bread dough
* 4 T. olive oil
* 3 T. olive oil
* 4 cloves of garlic
* 1 1/2 t. oregano
* 1 t. basil
* 1 28-oz. can crushed tomatoes
* salt and pepper to taste
* 3-4 C. grated mozzarella cheese or soy cheese
1. Make the basic bread dough adding four tablespoons of olive oil when you add the salt. Let it rise as in the basic recipe.
2. Make sauce. Sauté crushed or chopped garlic in olive oil for one minute. Add oregano and basil. Sauté for 15 seconds. Add can of tomatoes and salt and pepper. Cook at medium high heat for 15 minutes. Let the sauce cool before putting it on the pizza.
3. Preheat the oven to 500 degrees. Punch down the dough and shape it into two 12-inch pizzas. Ladle on the sauce and spread the cheese on top.
4. Bake at 500 degrees for about 15 minutes. The bottom should be light brown and the cheese bubbly.
* One recipe basic bread dough
* 4 T. of butter
* 1/2 C. or more maple crystals*
* 4 T. cinnamon
1. Make basic bread dough and let rise.
2. Butter a 9×9 inch baking pan. Scatter some maple crystals and cinnamon on the bottom to make it gooey.
3. Punch down the dough and divide it into two pieces. Roll one piece into a rectangle. Spread half the butter on the dough leaving a one-inch margin on the top. Sprinkle on half the maple crystals and half the cinnamon. Starting at the shorter end of the rectangle, roll dough into a log. Slice the log into 3/4 inch pieces and place them in the pan. Leave room between the rolls for them to expand. Repeat with the second piece.
4. Let them rise for about 30 minutes.
5. Put the rolls into the oven cold. Set the temperature at 425 degrees. Let the rolls bake for 15 minutes. Turn the temperature down to 350 degrees and cook until done, about 15-20 more minutes.
* Maple crystals can be found at health food stores or ordered from food co-ops. Date sugar and regular granulated sugar may be used.
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