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
Large, naked raw carrots are acceptable as food only to those who lie in hutches eagerly awaiting Easter. |
| Fran Lebowitz |
I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
| Woody Allen |
"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’." |
| John Thorne, American food writer |
This Recipe for Sheepcamp Jackass Bread is one of thousands in the Recipes-to-go Bread Cookbook.
Eat little, sleep sound. |
| Iranian Proverb |
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Cooking is at once child's play and adult joy. And, cooking done with care is an act of love |
| Craig Clairborne |
A three-year-old gave this reaction to her Christmas dinner: "I don't like the turkey, but I like the bread he ate." |
| Author Unknown |
This is a recipe for Sheepcamp Jackass Bread from the recipe cookbook of Recipes-to-go (Bread)
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One cannot think well, love well, sleep well, if one has not dined well. |
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“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot. |
| Samuel Butler |
Most turkeys taste better the day after; my mother's tasted better the day before. |
| Rita Rudner |
You are what you eat. For example, if you eat garlic you're apt to be a hermit. |
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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