Sheri Portwood's Sour Cream Dough Recipe




Sheri Portwood's Sour Cream Dough Ingredients

2 cup allpurpose bleached flour
1/2 tsp salt
16 tbsp cold unsalted butter -- (2
1 sticks)
2/3 cup sour cream

A Recipe for
Sheri Portwood's Sour Cream Dough

 

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To get rid of the smell of garlic from your hands rub a tablespoon of salt mixed with a little water and rub for a few seconds then rinse under cold water.




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Voltaire


This Recipe for Sheri Portwood's Sour Cream Dough is one of thousands in the Recipes-to-go Bread Cookbook.


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This is a recipe for Sheri Portwood's Sour Cream Dough from the recipe cookbook of Recipes-to-go (Bread)


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Food Tip
There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.




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Work is the curse of the drinking class.

Oscar Wilde (1854-1900)



Nobody seems more obsessed by diet than our anti-materialistic, otherworldly, New Age spiritual types. But if the material world is merely illusion, an honest guru should be as content with Budweiser and bratwurst as with raw carrot juice, tofu and seaweed slime.

Edward Abbey



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When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress

Gelett Burgess, 'Look Eleven Years Younger' (1937).



Sheri Portwood's Sour Cream Dough

Some say the glass is half empty, some say the glass is half full, I say, are you going to drink that?

Lisa Claymen






Sheri Portwood's Sour Cream Dough Directions

Combine flour and salt in the work bowl of a food processor and pulse
several times to mix. Cut butter into 15 to 20 pieces and add to work
bowl. Pulse repeatedly, about 20 times in all, to reduce the mixture
to a fine powder. Open the cover and check the consistency
occasionally to avoid overprocessing and turning the mixture into a
paste. Add sour cream to work bowl and pulse 5 or 6 times more, or
until the dough forms a coherent ball. Don't overprocess. Remove
dough from work bowl to a floured surface and press it into two 6inch
disks. Wrap in plastic and refrigerate. Keep the dough in the
refrigerator for up to two days, or doublewrap in plastic and freeze
for up to several weeks. Yield: About 22 ounces of dough, enough for
a 2crust pie

Recipe By : BAKERS' DOZEN (NICK MALGIERI) SHOW #BD1A20

From: Jackie Bordelon <jbord@premier.Ne

Serves: 1

 

 

 

 

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Sheri Portwood's Sour Cream Dough Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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