Basic Sourdough Bread** Recipe




Basic Sourdough Bread** Ingredients

1 cup sourdough starter
2 1/2 cup flour
2 cup warm water
3 3/4 to 4-1/4 c flour
3 tbsp sugar
1 tsp salt
1/4 tsp baking soda
3 tbsp vegetable oil

A Recipe for
Basic Sourdough Bread**

 

Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.




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Food Tip
Raw food can be contaminated by microorganisms that can make you ill (particularly the young and the elderly) Most of these hazards can be controlled by safer food handling procedures, but the occurrence of foodborne illness tells us that risk reduction, at every step from farm to table, is very important


This Recipe for Basic Sourdough Bread** is one of thousands in the Recipes-to-go Bread Cookbook.


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This is a recipe for Basic Sourdough Bread** from the recipe cookbook of Recipes-to-go (Bread)


Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.




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Basic Sourdough Bread**

Food Tip
Pack food in a cooler with ice or ice packs. Only pack foods which have been chilled to a temperature below 40 degrees F - do not use the cooler to chill room temperature foods. When finished serving cold foods, promptly return them to the cooler. If you plan to cook meat, poultry or fish on a grill while picnicking, pack carefully to prevent leakage, and take along baby wipes or moistened towelettes to wash up with after handling raw foods. A spray bottle filled with clean water and soap is another alternative - this works well for hands as well as surfaces.







Basic Sourdough Bread** Directions

Cold water

Mix 1 st 3 ingreds. in 3 qt. glass bowl with wooden spoon until
smooth. Cover; let stand in warm, draft-free place for 8 hours. Add
3-3/4 C flour, sugar, salt, baking soda and oil to the mixture in
bowl. Stir with wooden spoon until smooth and flour is completely
absorbed. (Dough should be just firm enough to gather into a ball. If
necessary, add remaining 1/2 C flour gradually, stirring until all
flour is absorbed.) Turn dough onto heavily floured surface; knead
until smooth and elastic, about 10 minutes. Place in greased bowl;
turn greased side up. Cover; let rise in warm place until double,
about 1-1/2 hours. (Dough is ready if indentation remains when
touched.) Punch dough down; divide into halves. Shape each half into
a round, slightly flat loaf. Do not tear dough by pulling. Place
loaves in opposite corners of greased cookie sheet. Make three 1/4"
deep slashes in each loaf. Let rise until double, about 45 minutes.
Heat oven to 375. Brush loaves with cold water. Place cookie sheet in
center of oven; it should not touch the sides of the oven. Bake,
brushing occasionally with water, until loaves sound hollow when
tapped, about 50 minutes. Remove from cookie sheets; cool on wire
racks.

Be sure to let dough rise completely both times - it might take
longer than the estimated times given.

From The Cookie-Lady's Files REformatted for MM:dianeE 6/29/93

Serves: 6

 

 

 

 

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Basic Sourdough Bread** Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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