2 cup sourdough starter
3 cup water, warm 90 degrees
8 cup bread flour
1/8 cup sugar
1 package active yeast
2 tsp salt
1/8 cup oil
1 tsp baking soda
A Recipe for
Sheepcamp Jackass Bread
Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef. |
| Andy Rooney |
"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress." |
| Charles Pierre Monselet |
The hard part about being a bartender is figuring out who is drunk and who is just stupid. |
| Richard Braunstein |
This Recipe for Sheepcamp Jackass Bread is one of thousands in the Recipes-to-go Bread Cookbook.
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| Alphonse Allais |
Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction. |
| John Cage |
This is a recipe for Sheepcamp Jackass Bread from the recipe cookbook of Recipes-to-go (Bread)
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| Elsie de Wolfe (Lady Mendl) |
Age does not diminish the extreme disappointment of having a scoop of ice cream fall from the cone. |
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There is no sincerer love than the love of food. |
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When women are depressed, they eat or go shopping. Man invade another country. It's a whole different way of thinking. |
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Food Tip |
Herb Tip |
THE NIGHT BEFORE: Dissolve starter in warm water, add 3 cups bread
flour, cover with wet dishtowel and let ferment at room temperature
to make sponge. THE NEXT MORNING: Mix sponge with yeast (dissolved in
sugar and 3 T warm water) salt, oil, soda. Let sit till bubbly. Add
flour till a heavy dough is formed, or it separates from the bowl of
a power mixer. Pour out on floured board and knead about 5 minutes
till elastic. Put in covered well greased bowl till rises to double
in size. Punch down and knead. Fill an 8 inch Dutch Oven half full,
put on lid and let rise till pot is full (double in size). Bake at
375 for 30 minutes, reduce heat to 325 and bake 40 minutes more. Turn
out on rack, thump bottom to see if sounds hollow (if not, put it
back in the oven for awhile! ~ tain't done!). Let cool. Best to cut
into quarters and freeze 3/4 for future use. If you have more than
1/2 a Dutch Oven of dough, make some rolls or biscuits or a 1 pound
loaf!
Serves: 60
Sheepcamp Jackass Bread Recipe brought to you by Recipes To-Go