Biscuits SD II
2 cups all-purpose flour
1 Tbsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/3 cup shortening
1/2 cup warm milk, or sour cream, or plain yogurt
1 cup sourdough starter
Preheat oven 450° F.
Mix starter and milk.
In a separate bowl combine flour, baking powder, baking soda, and salt.
Cut in shortening until mixture resembles coarse pea sized crumbs.
Add starter and milk; stir until dough clings together.
Knead on a lightly floured surface 10-12 times. Roll dough out to about 1/2 thick. Cut with a
biscuit cutter.
Place close together on an ungreased cookie sheet, cover with a towel and let rest 10 minutes.
Bake for about 12-15 minutes or until golden brown.
Remove from oven and brush with melted butter (opt).
Makes 12 biscuits.
Biscuits (Sourdough) (Baked) (02) 00170BSub: Sourdough
Prep: Oven Tab: BakedCat: Biscuit/Scones
bakespace.com
Applesauce Banana Bread
4 bananas, ripe
1 cup sugar
1/2 cup applesauce
1 tsp vanilla extract
2 large eggs
1 tsp baking soda
1 Tbsp baking powder
1 tsp salt
2 cups all-purpose flour
Preheat oven 350° F.
Coat 2 (9x5-inch) loaf pans with nonstick vegetable spray.
Place bananas in a large bowl and mash with electric mixer.
Stir in sugar and let stand for 15 minutes.
Add applesauce and eggs and beat well. Add remaining ingredients and mix thoroughly. Pour into
prepared pans.
Bake for 45 minutes, or until a wooden toothpick inserted in center of loaf comes out clean.
Remove from oven and let stand 10 minutes before removing from pan.
Cool on wire rack.
Makes 2 loaves.
Bread (Applesauce Banana) (Baked) 00330BSub: Fruit
Prep: Oven Tab: BakedCat: Bread/Quick
recipes.recipeland.com
Easy & Tasty Banana Bread Recipe #130614
1/2 cup soft margarine
1 cup white sugar
1 egg
3 very ripe bananas, mashed
1 1/2 cups flour
1 tsp baking soda
Preheat oven 350° F.
Grease a loaf pan.
Mix together margarine, sugar, egg and banana well.
Add flour and baking soda.
Fold together until dampened.
Scrape into prepared loaf pan.
Bake for 50 minutes.
Makes 1 loaf.
Bread (Banana) (Easy and Tasty) (Baked)
00156BSub: Fruit
Prep: Oven Tab: BakedCat: Bread/Quick
food.com
No Knead Sourdough Bread (1-2-3 Method)
1 cup water
1 cup unfed sourdough
starter, at room temp
2 tsp salt
1 3/4 cups bread flour
3/4 cup whole wheat
3/4 cup rye flour
1/4 cup molasses
2 1/2 Tbsp cocoa powder
1 Tbsp poppy seeds
MORNING (EVENING) BAKE TIME CHART
9:00 PM: (7:00 AM): Remove 1 cup of starter and place into large bowl. Add ingredients to bowl
as listed. Stir with plastic spatula until dough is sticky. Cover bowl and place in oven. If
temperature is cool, heat oven for 3 minutes. Let dough rise 8-12 hours. 10 hours is ideal.
8:00 AM: (6:00 PM): Remove bowl from oven. Place an uncovered large pot, along with cover,
inside. Set oven to 500° F. (450° F.). Meanwhile, sprinkle plenty of flour on work surface. Ease
dough with a plastic spatula (careful not to pop any bubbles) onto floured board. Fold dough in
from all 4 sides.
8:45 AM: (6:45 PM): Open oven door. Flour hands and carry dough over to oven. Carefully drop
dough into pot. Cover with lid using potholder-it’s HOT!
Bake 20 minutes with lid on. Remove lid and bake another 15-20 minutes. It should be brown and
crunchy. Pour bread unto cooling rack. Bread is done when internal temp reads 200° F. on digital
thermometer inserted into center. Makes 1 loaf.
Bread (Black Forest Pumpernickel) (123
Sourdough) (Baked) 00276BSub: Multigrain
Prep: Oven Tab: BakedCat: Bread SD/No Yeast
Adapted
Butternut Squash Quick Bread Recipe #80621
3 cups sugar
1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
2 tsp baking soda
3 1/2 cups flour
4 eggs
2/3 cup water
1 cup raisins or nuts
2 cups sweet potato, cooked, mashed
1 cup vegetable oil
Preheat oven 350° F.
Spray lightly 2 loaf pans.
Combine dry ingredients in a medium bowl.
Combine wet ingredients in a large bowl.
Add dry ingredients to wet and mix until just combined.
Pour in prepared loaf pans.
Bake for 1 hour or until toothpick inserted in center comes out clean.
Allow to cool on cooling rack 5 minutes before removing from pans.
Makes 2 loaves.
Bread (Butternut Squash) (Baked) 00275BSub: Basic/Special
Prep: Oven Tab: BakedCat: Bread/Quick
food.com
Christmas Bread VI
2 cups raisins
2 cups water
1 cup candied cherries
12 cups flour or more, divided
5 tsp dry active yeast
2 cups sourdough, room temp
3 cups milk
3/4 cup shortening
3/4 cup sugar
2 tsp salt
2 eggs
Place raisins and water in a microwavable bowl; cook for 3 minutes to plump; drain.
Chop cherries. Stir cherries, and raisins into 1 cup flour; set aside.
Mix together shortening, milk, sugar, salt, eggs, starter and yeast. Slowly add remaining flour.
When all flour is incorporated turn out in a lightly floured large plastic tub. Dough will be sticky.
Knead in fruit-flour mix by hand. Add more flour if needed. Form a ball. Place in a large oiled
bowl; turn to coat top; cover; let rise in a warm area for 2-3 hours or until doubled in size.
Punch down dough and divide into 4 smooth round dough balls. Place 1 into a 2 qt well-oiled
Dutch oven. Cover with well-oiled lid. Repeat with remaining dough.
Let rise 50-60 minutes. Preheat oven 375° F.
Bake, covered, for 20 minutes. Remove lids.
Bake, uncovered, for 20 minutes or until golden brown and 200° F. internal temp. Makes 4 loaves.
Bread (Christmas Sourdough) (Baked) 00303BSub: Sourdough
Prep: Oven Tab: BakedCat: Bread/Yeasted
Adapted from Christmas Bread (05) A03536
No Knead Sourdough Bread (1-2-3 Method)
1 cup unfed sourdough starter, room temp
1 cup water
2 tsp salt
3 cups flour
3/4 cup raisins
TOPPING
3 Tbsp white sugar, mixed with…
1 1/2 tsp ground cinnamon
MORNING (EVENING) BAKE TIME CHART
9:00 PM: (7:00 AM): Remove 1 cup of starter and place into large bowl. Add ingredients to bowl
as listed. Stir with plastic spatula until dough is sticky. Cover bowl and place in oven. If
temperature is cool, heat oven for 3 minutes. Let dough rise 8-12 hours. 10 hours is ideal.
8:00 AM: (6:00 PM): Remove bowl from oven. Place an uncovered large pot, along with cover,
inside. Set oven to 500° F. (450° F.). Meanwhile, sprinkle plenty of flour on work surface. Ease
dough with a plastic spatula (careful not to pop any bubbles) onto floured board. Fold dough in
from all 4 sides.
8:45 AM: (6:45 PM): Open oven door. Flour hands and carry dough over to oven. Carefully drop
dough into pot. Cover with lid using potholder-it’s HOT!
Bake 20 minutes with lid on. Remove lid and bake another 15-20 minutes. It should be brown and
crunchy. Pour bread unto cooling rack. Bread is done when internal temp reads 200° F. on digital
thermometer inserted into center. Makes 1 loaf.
Bread (Cinnamon Raisin) (123 Sourdough)
(Baked) 00252BSub: Fruit
Prep: Oven Tab: BakedCat: Bread SD/No Yeast
Adapted
Country Crust Sourdough Bread
5 tsp active dry yeast
1 1/4 cups warm water (110 to 115° F.)
1 cup sourdough starter
2 eggs
1/4 cup sugar
1/4 cup vegetable oil
1 tsp salt
6 1/2 cups all-purpose flour
melted butter
In a large mixing bowl, dissolve yeast in warm water.
Add sourdough starter, eggs, sugar, oil, salt and 3 cups flour; beat until smooth.
Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until
smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until
doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in
2 greased 8x4x2-inch loaf pans. Cover and let rise until doubled, about 45 minutes.
Preheat oven 375° F.
Bake 30-35 minutes or until golden brown. Remove from pans to wire racks to cool.
Brush with butter. Makes 2 loaves.
Bread (Country Crust Sourdough) (Baked)
00045BSub: Sourdough
Prep: Oven Tab: BakedCat: Bread/Yeasted
tasteofhome.com
No Knead Sourdough Bread (1-2-3 Method)
1 cup water
1 cup unfed sourdough starter, room temp
2 tsp salt
3 cups flour
1 cup chopped candied fruit and raisins
1/4 cup packed brown sugar
1/4 tsp ground nutmeg
1 dash allspice
MORNING (EVENING) BAKE TIME CHART
9:00 PM: (7:00 AM): Remove 1 cup of starter and place into large bowl. Add ingredients to bowl
as listed. Stir with plastic spatula until dough is sticky. Cover bowl and place in oven. If
temperature is cool, heat oven for 3 minutes. Let dough rise 8-12 hours. 10 hours is ideal.
8:00 AM: (6:00 PM): Remove bowl from oven. Place an uncovered large pot, along with cover,
inside. Set oven to 500° F. (450° F.). Meanwhile, sprinkle plenty of flour on work surface. Ease
dough with a plastic spatula (careful not to pop any bubbles) onto floured board. Fold dough in
from all 4 sides.
8:45 AM: (6:45 PM): Open oven door. Flour hands and carry dough over to oven. Carefully drop
dough into pot. Cover with lid using potholder-it’s HOT!
Bake 20 minutes with lid on. Remove lid and bake another 15-20 minutes. It should be brown and
crunchy. Pour bread unto cooling rack. Bread is done when internal temp reads 200° F. on digital
thermometer inserted into center. Makes 1 loaf.
Bread (Fruit) (123 Sourdough) (Baked) 00117BSub: Fruit
Prep: Oven Tab: BakedCat: Bread SD/No Yeast
Adapted
Maraschino Bread Recipe Number: 1195631384
1 1/2 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
2 eggs
1 cup sugar
1 cup chopped nuts
1 (8 oz) jar Maraschino cherries, juice drained, RESERVED, cherries chopped
Preheat oven 350° F.
Line a loaf pan with waxed paper.
Sift flour with baking powder and salt.
Beat eggs, sugar and cherry juice; add to dry ingredients; mix thoroughly.
Fold in nuts and cherries.
Pour into prepared pan.
Bake for 45 minutes.
Makes 1 loaf.
Bread (Maraschino) (Baked) 00005BSub: Fruit
Prep: Oven Tab: BakedCat: Bread/Quick
creativehomemaking.com
Pear-Rhubarb Quick Bread
1 1/2 cups finely
chopped rhubarb
1 1/2 cups chopped,
peeled (opt), pears…
1 1/2 medium
1 1/2 cups sugar
1/2 cup vegetable oil
1 tsp vanilla
4 eggs
3 cups all-purpose flour
1 cup chopped nuts, (opt)
3 1/2 tsp baking powder
1 tsp salt
1 tsp ground cinnamon
Move oven rack to low position so that tops of pans will be in center of oven.
Heat oven to 350° F.
Grease bottoms only of 2 loaf pans with shortening or cooking spray.
In large bowl, mix rhubarb, pears, sugar, oil, vanilla and eggs.
Stir in remaining ingredients. Pour into pans.
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes.
Loosen sides of loaves from pans; remove from pans to cooling rack.
Cool completely before slicing, about 1 hour.
Makes 2 loaves.
Bread (Pear Rhubarb) (Baked) 00354BSub: Fruit
Prep: Oven Tab: BakedCat: Bread/Quick
bettycrocker.com
Rhubarb Bread Recipe #30367
1 cup chopped rhubarb…
3/8 lb raw (about)
2 Tbsp flour
2 3/4 cups flour
1 1/2 cups brown sugar
1 tsp baking soda
1 tsp salt
1 egg
1 cup buttermilk
1/2 cup oil
1 tsp vanilla
TOPPING (mixed)
3 tsp margarine
3 tsp sugar
1/2 tsp cinnamon
Preheat oven to 325° F.
Grease and flour 2 loaf pans. Coat rhubarb with 2 Tbsp flour.
Combine remaining flour, sugar, baking soda and salt in a large bowl.
In separate bowl, combine egg, buttermilk, oil and vanilla; mix well and stir into dry ingredients.
Fold rhubarb into batter. Pour into prepared pans.
Sprinkle with topping mixture.
Bake 55 minutes or until toothpick comes out clean.
Cool in pan on wire rack 10 minutes. Remove from pan and cool completely on rack.
Serve with strawberry or rhubarb preserves.
Makes 2 loaves.
Bread (Rhubarb) (Baked) (05) 00064BSub: Fruit
Prep: Oven Tab: BakedCat: Bread/Quick
food.com
Rhubarb Bread Recipe
1 cup brown sugar
1/2 cup white sugar
2/3 cup vegetable oil
1 egg
1 cup buttermilk
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 tsp vanilla
2 1/2 cups flour
1 1/2 cups diced rhubarb (1/2 lb)
TOPPING
1/2 cup brown sugar
1 Tbsp margarine
Preheat oven 375° F. Grease and flour bottom and sides of 2 regular loaf pans.
In a large mixing bowl combine brown sugar, white sugar, oil, and egg.
Beat until evenly mixed. Add buttermilk, soda, salt, cinnamon, vanilla, and flour.
Beat with hand mixer until well combined. Add rhubarb and stir into bread batter until evenly
distributed. Pour half batter into each prepared loaf pan.
Mix brown sugar and margarine with fork.
Sprinkle brown sugar and margarine mixture on top of each loaf, keeping it away from edges of
pan. If it is close to pan it has a tendency to burn.
Bake for 45 to 50 minutes or until a toothpick poked in center of loaf comes out clean.
Remove from oven; cool 10 minutes; remove from pans. Makes 2 loaves.
Bread (Rhubarb) (Baked) (06) 00286BSub: Fruit
Prep: Oven Tab: BakedCat: Bread/Quick
recipetips.com
Sourdough Bread Recipe #85644
1 cup sourdough starter, room temp
6 cups all-purpose flour, or less
1 pkg active dry yeast
1 1/2 cups water
3 Tbsp sugar
3 Tbsp butter
1 tsp salt
cornmeal
spray oil
Coal a large bowl with spray oil. In a separate large bowl combine 2 1/2 cups of flour and yeast; set
aside. In a saucepan, heat and stir water, sugar, butter, and salt just until warm (120-130° F.) and
butter almost melts. Add to flour mixture; add sourdough starter. Beat until mixed and smooth,
scraping bowl. Stir in as much of remaining flour as possible.
On a lightly floured surface, knead in remaining flour until dough is moderately stiff, smooth and
elastic. Shape into a ball; place dough in oiled bowl, turning to coat surface. Cover and let rise until
doubled.
Turn out on a lightly floured surface and deflate. Cover and let rise for 10 minutes.
Place large DO inside of oven and preheat oven to 375° F. for 45 minutes. Carefully pour dough
from bowl into DO. With a sharp knife make crisscross slashes, 1/4-inch deep, on top of loaf (opt).
Place lid on DO.
Bake 35 minutes. Remove cover
Bake 20 minutes or until bread tests done (200° F.). Cool on a wire rack. Makes 1 loaf.
Bread (Sourdough) (Baked) 00118BSub: Sourdough
Prep: Oven Tab: BakedCat: Bread/Yeasted
food.com
Clair’s Sourdough
3/4 tsp yeast
1/2 tsp sugar
2 cups warm water
2 tsp salt
6 cups flour
1 cup sourdough starter
1/3 cup lukewarm water
7:00 PM: Stir yeast and sugar into 2 cups of warm water; set aside.
Stir 1/3 cup of lukewarm water and starter thoroughly. Set aside. Stir together other dry
ingredients. Add to it yeast mix and starter mix, stirring thoroughly. Cover bowl with plastic wrap
and let stand 12-18 HOURS.
10:00 AM: Turn out dough onto a well-floured counter. Fold dough over on itself once or twice
using spatulas. Wet and sticky dough will be hard to handle. If dough is too wet, incorporate a
little more flour. (Divide dough in 2 for smaller loaves.) Let dough rest for 15 minutes. Plop
dough on a lint-free towel sprinkled with a layer of coarsely ground cornmeal. Sprinkle dough
with cornmeal. Slit tops. Cover and let rise 2-3 hours.
1:00 PM: Preheat oven to 450° F. with 1 8-qt Dutch oven or 2 small Dutch ovens inside. Gently
slide dough into hot pan and cover with lid.
Bake for 30 minutes; remove lid.
Bake uncovered for 15 minutes. Turn out loaf onto a rack immediately. Makes 1 loaf.
Bread (Sourdough) (Timed) (Baked) (06)
00168BSub: Sourdough
Prep: Oven Tab: BakedCat: Bread/Yeasted
mysisterskitchen.wordpress.com
Butternut Squash Quick Bread Recipe #80621
3 cups sugar
1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
2 tsp baking soda
3 1/2 cups flour
4 eggs
2/3 cup water
1 cup raisins or nuts
2 cups sweet potato, cooked, mashed (leftover)
1 cup vegetable oil
Preheat oven 350° F.
Spray lightly 2 loaf pans.
Combine dry ingredients in a medium bowl.
Combine wet ingredients in a large bowl.
Add dry ingredients to wet and mix just until combined.
Put in prepared loaf pans.
Bake for 1 hour or until toothpick inserted in center comes out clean.
Allow to cool on cooling rack 5 to 10 minutes before removing from pans.
Makes 2 loaves.
Bread (Sweet Potato) (Baked) 00359BSub: Basic/Special
Prep: Oven Tab: BakedCat: Bread/Quick
food.com
Zucchini Bread III
3 eggs
1 cup oil
2 cups sugar
2 cups grated zucchini
1 Tbsp vanilla
1 tsp cinnamon
1/2 cup…
or 1 cup nuts, chopped (opt)
3 cups flour
1 tsp baking soda
1 tsp salt
1/2 tsp baking powder
Preheat oven 325° F. Grease and flour 5 small pans or 2 regular size pans.
Stir together eggs, oil, sugar, zucchini.
Sift together flour, soda, salt, cinnamon, and baking powder.
Add to zucchini mixture.
Stir in vanilla and nuts (opt).
Divide mixture evenly among prepared pans.
Bake for 1 hour or up to 15 minutes more, or until tester inserted comes out clean.
Cool completely before freezing.
Makes 2 loaves.
Bread (Zucchini) (Baked) (02) 00308BSub: Vegetable
Prep: Oven Tab: BakedCat: Bread/Quick
Home
Bread Machine Cinnamon-Raisin Bread
[1 1/2 LB LOAF]
1 cup water
2 Tbsp butter or margarine, softened
3 cups all-purpose flour
3 Tbsp sugar
1 1/2 tsp salt
1 tsp ground cinnamon
2 1/2 tsp bread machine yeast
3/4 cup raisins
Measure carefully.
Place all ingredients, except raisins, in bread machine pan in order recommended by manufacturer.
Add raisins at Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends.
Select Sweet or Basic/White cycle.
Use medium or Light crust color.
Remove baked bread from pan and cool on wire rack.
Makes 1 loaf.
Cinnamon Raisin Bread (ABM) 00255BSub: Fruit
Prep: Bread Maker Tab: BakedCat: Bread/Yeasted
bettycrocker.com
Cinnamon Toast Recipe #62057
1/2 tsp cinnamon
2 Tbsp granulated sugar
2 slices white bread
margarine, for buttering toast
Mix cinnamon and sugar together in a small bowl or measuring cup.
Toast bread till brown (in toaster).
Butter while hot.
Sprinkle sugar and cinnamon mixture over toast.
Makes 2 servings.
Cinnamon Toast 00270BSub: White Bread
Prep: Easy Make Tab: BakedCat: Bread/Fix-Up
food.com
Cornbread
1/2 cup sourdough starter
3 Tbsp butter, melted
1/2 cup cornmeal
1 tsp salt
2 Tbsp sugar
1/2 cup sour cream
2 eggs, lightly beaten
1 cup flour
1/2 cup milk (to thin if
using molds)
1/2 tsp baking soda
1/2 tsp baking powder
Preheat oven 375° F. Spray cast-iron stick molds liberally with oil and place in oven. OR lightly
butter a 9-inch square pan and set aside. Melt butter and allow to cool slightly. In a small bowl
crack eggs. Beat lightly.
In a large bowl add starter, butter, cornmeal, salt, sugar, eggs and flour. Mix until well blended.
PAN: Finish batter by adding baking powder and baking soda; mix well. Pour into prepared pan.
Bake 25-30 minutes or until lightly brown and tests done.
MOLDS: Add milk to thin batter. Stir in baking powder and soda. Carefully remove hot molds
from oven and fill each mold about 3/4 full.
Bake about 12 minutes, or until lightly brown and corn sticks test done.
Remove from oven. Gently lift sticks from molds with a knife. Recoat molds before refilling.
Makes about 28 corn sticks, or 1 (9-inch) pan, or 9 servings.
Cornbread (Sourdough) (Baked) 00291BSub: Sourdough
Prep: Oven Tab: BakedCat: Cornbread
bakingbits.com
English Muffins D
1 cup starter
2 Tbsp honey
2 cup milk
4 cups unbleached white flour
1 tsp baking soda, scant
6 cups unbleached white flour
2 tsp sea salt
cornmeal for sprinkling
9:00 PM: Mix starter, honey and milk in mixing bowl until smooth. Mix in 4 cups of flour, 2 cups
at a time. Cover with towel and leave at room temperature in a draft free place.
6:00 AM: Stir down mixture. Sprinkle a scant teaspoon baking soda and 2 teaspoons sea salt over
surface of dough. Work in 1 cup flour or more (up to 2 cups), until dough is stiff enough to roll
out. Knead for 5 minutes.
Sprinkle 2 baking pans with cornmeal. On a lightly floured surface roll dough about 1/2-inch
thick. Cut with 3-inch round cutter, rerolling left over dough. Place on prepared pans 1/2-inch
apart. Sprinkle cornmeal over tops of muffins. Allow to rise in warm place, covered, an hour or
more.
7:30 AM: Preheat a griddle low-medium heat. Cook one side for about 4 minutes and turn. Squish
down a bit with spatula and pan bake other side for about 4 minutes. Turn only once so be sure
one side is cooked before turning. Makes 16 muffins.
English Muffins (Sourdough) (Timed) 00047BSub: Sourdough
Prep: Stove Top Tab: BakedCat: Muffin
sourdoughhome.com
Sourdough English Muffins
FEED
1/2 cup unfed sourdough starter
1 cup water
2 cups all-purpose flour
DOUGH
2 Tbsp sugar
1/2 tsp baking soda
1/2 tsp salt
1 cup flour
cornmeal for sprinkling
9:00 PM: Combine FEED ingredients. Stir thoroughly, cover, let sit about 7-10 hours or overnight.
7:00 AM: Add DOUGH ingredients to starter. Gradually add 1 cup of flour until dough loses its
stickiness. On a lightly floured surface, roll about 1/2-inch thick. Cut with biscuit cutter and use up
scraps. Place rounds on an ungreased baking pan, covered with cornmeal. Sprinkle tops of muffins
with cornmeal. Cover with towel and let rise about 45 minutes to 1 hour.
8:15 AM: Heat a nonstick or lightly oiled skillet over high heat until very hot. Reduce heat to
low/medium. Cook muffins for about 7-10 minutes on each side, turning only once. Muffins will
reach a light or medium brown. Turn heat down slightly if they cook too quickly. When cooked
through, muffins will be a light or medium brown on both top and bottom.
When muffin is ready for first flip, sides of muffin will start to look dry, like edges of a pancake.
You can peek at underside. Cool completely before storing. Makes 12 muffins.
English Muffins (Sourdough) (Timed) (03)
00073BSub: Sourdough
Prep: Stove Top Tab: BakedCat: Muffin
bakingbites.com
English Muffins B
1 (0.25 oz) pkg yeast
or 2 1/4 tsp bulk
1/2 cup lukewarm water (90-105° F.)
1 cup sourdough starter, room temp
1/3 cup nonfat dry milk
2 1/2 tsp sugar
3/4 tsp salt
3/4 cup lukewarm water (90-105° F.)
3 1/2 cups all-purpose
Cornmeal
spray cooking oil
Proof yeast in 1/2 cup water in bowl of stand mixer. Mix in starter, dry milk, sugar, salt and 3/4
cup water.
Add 3 cups flour and mix at low speed with paddle until smooth.
Swap paddle for dough hook and knead at medium speed 4 four minutes, adding flour for a moist
and slack dough.
Turn out onto a lightly floured surface and knead another 2 to 3 minutes.
Place dough in lightly oiled bowl, turn to coat top, and cover with towel. Let stand in warm draft-
free area until doubled, 1 to 1 1/2 hours.
Continued on Part 2
Makes 12 muffins.
English Muffins (Sourdough) (03) (Part 1 of 2)
00053BSub: Sourdough
Prep: Stove Top Tab: BakedCat: Muffin
seriouslygood.kdweeks.com
English Muffins B
Continued from Part 1
Dust baking pans with cornmeal.
Turn dough out onto lightly floured surface.
Roll to 1/2-inch thick.
Cut into 3-inch rounds.
Place on baking pan 1/2-inch apart.
Knead dough scraps back together, roll and cut.
Dust tops with cornmeal, and cover with towel.
Let rise until almost doubled, about 1 hour.
Heat a griddle over low-medium heat.
With a metal spatula transfer muffins to griddle spaced about 1/2-inch apart.
Cook muffins on each side for about 7 minutes until browned.
Adjust heat accordingly.
Transfer to a wire rack and cool.
Makes 12 muffins.
English Muffins (Sourdough) (03) (Part 2 of 2)
00054BSub: Sourdough
Prep: Stove Top Tab: BakedCat: Muffin
seriouslygood.kdweeks.com
Kathy’s Garlic Toast
1/3 cup butter, melted
12 slices bread
1/2 tsp garlic powder
Mix garlic powder with melted butter.
Preheat oven 350° F.
Brush on one side of sliced bread or bread sticks.
Arrange on a baking pan.
Bake hot oven for 5 to 10 minutes until crispy.
Makes 12 servings.
Garlic Toast (Kathys) (Baked) 00389BSub: White Bread
Prep: Oven Tab: BakedCat: Bread/Fix-Up
Potato Bread Abm
[2 LB LOAF]
1 1/4 cups warm water
3 Tbsp oil
2 tsp salt
3 Tbsp sugar
3 Tbsp dry milk
1/4 cup instant potato flakes
4 cups bread flour
2 tsp active dry yeast
Follow directions given with bread machine.
Makes 1 loaf.
Potato Bread (ABM) 00364BSub: Vegetable
Prep: Bread Maker Tab: BakedCat: Bread/Yeasted
food.com
Cornmeal Pan Rolls
2 1/2 cups all-purpose flour
1/2 cup cornmeal
2 Tbsp sugar
1 (0.25 oz) pkg active dry yeast
1 tsp salt
1 cup water
2 Tbsp butter
1 egg, beaten
spray oil
In a large mixing bowl, combine flour, cornmeal, sugar, yeast and salt. In a saucepan, heat water
and butter to 120-130° F. Add to dry ingredients; beat until moistened. Add egg; beat on medium
speed for 3 minutes.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in an oiled
bowl, turning once to oil top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into 18 pieces. Shape each piece
into a ball. Place in a greased 9x13x2-inch baking pan or 2 well-oiled 2-qt Dutch ovens.
Cover and let rise in a warm place until doubled, about 30 minutes.
Preheat oven 400° F.
Bake 15-20 minutes or until golden brown. Invert onto wire racks.
Makes 18 rolls.
Rolls (Cornmeal Pan) (Baked) 00100BSub: Basic/Special
Prep: Range/Oven Tab: BakedCat: Rolls
tasteofhome.com
Cornmeal Pan Rolls
2 1/2 cups all-purpose flour
1/2 cup cornmeal
2 Tbsp sugar
1 (0.25 oz) pkg active dry yeast
1 tsp salt
2 Tbsp melted butter
1 egg, beaten
2 cups sourdough starter
spray oil
water if needed
In a large mixing bowl, combine flour, cornmeal, sugar, yeast and salt. Add melted butter; add to
dry ingredients. Beat until moistened. Add egg and mix. Slowly add sourdough starter, until soft
dough is formed. Dough should not be sticky.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in an oiled
bowl, turning once to oil top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into 18 pieces. Shape each piece
into a ball. Place into 2 well-oiled 2-qt Dutch ovens.
Cover and let rise in a warm place until doubled, about 30 minutes to 1 hour.
Preheat oven 400° F.
Bake 15-20 minutes or until golden brown. Invert onto wire racks.
Makes 18 rolls.
Rolls (Cornmeal Pan) (Sourdough) (Baked)
00101BSub: Sourdough
Prep: Oven Tab: BakedCat: Rolls
Converted Cornmeal Pan Rolls
Great Lakes Sourdough Starter
Day 1: Date: ____________ SMTWTFS
(circle day of week when completed)
Original was created 07-21-08. Reconstituted 04-08-14.
Reconstituted 11-24-16.
Select a ctn. A plastic pitcher with lid is best. Marking 1 cup
intervals on one side is helpful.
Blend 1 cup warm water and 1 cup flour, pour into pitcher. Keep
starter in a warm place (70-80° F.). Follow DAILY FEEDING
recipe. Within three or more days lots of bubbles should appear
throughout, with a pleasant sour or beery smell. Starter may start to
puff up, too. This is good. When starter develops a bubbly froth, it
is done. You have succeeded!
WEEKLY FEEDING
Keep loose-lid starter ctn refrigerated.
Feed once a week by removing 1 cup of starter:
Add 3/4 cup un-chlorinated water and almost 1 cup flour. Consistency should be between
toothpaste and pancake batter. Return to refrigerator.
DAILY FEEDING Discard half of starter: Add: 1/2 cup flour 1/2 cup water Day 2: SMTWTFS Day 3: SMTWTFS Day 4: SMTWTFS Day 5: SMTWTFS Day 6: SMTWTFS
Sourdough Starter (Great Lakes) 00236BSub: Basic/Special
Prep: Easy Make Tab: BakedCat: Bread SD/No Yeast
Sourdough Starter (Great Lakes)
plastic pitcher with twist top
white electrical tape
black permenant marker
PREPARE SOURDOUGH CONTAINER
Attach tape on pitcher from top to bottom to mark 1 cup graduations.
MARKING PROCEDURE
Measure 1 cup of water. Pour into pitcher. Draw a line on tape
indicating water level.
Repeat MARKING PROCEDURE until pitcher is full.
Empty pitcher of water. Add sourdough starter. If more is needed, add
according to starter methods. Refrigerate.
USE: Remove starter from refrigerator 8 hours before use. Remove
needed amount of starter from pitcher with a ladle. Discard half of remaining starter. For more
starter, add enough flour and water to double pitcher contents according to feeding method.
Otherwise use standard feeding method to keep same amount of starter.
Refrigerate. Cup graduations indicate approximately how much starter is available.
Sourdough Starter (Great Lakes) (02) 00400BSub: Basic/Special
Prep: Easy Make Tab: BakedCat: Bread SD/No Yeast
Make Your Own Sourdough Starter
“Fresh whole wheat flour may harbor greater numbers of yeast spores than ordinary
all-purpose flour to increase success.” by Eric Rush, BreadTopia.com
Step 1. In a pint jar mix 3 1/2 Tbsp whole wheat flour with 1/4 cup unsweetened
pineapple juice. Cover and set aside for 48 hours at room temperature. Stir vigorously 2x/day.
(“Unsweetened” simply means no extra sugar added).
Label jar: Date:
Step 2. Add to above 2 Tbsp whole wheat flour and 2 Tbsp pineapple juice. Cover loosly and
set aside for a day or two. Stir vigorously 2x/day. You should see some activity of fermentation
within 48 hours. If not, to toss this and start over.
Step 3. Add to above 5 1/4 Tbsp whole wheat flour and 3 Tbsp purified water. Cover loosely
and set aside for 24 hours.
Step 4. Add 1/2 cup whole wheat flour and 1/4 or less purified water. You should have a very
healthy sourdough starter by now.
Mix. Take out half of starter and discard. Add same amount of flour and enough water to make a
thick batter. Mix and allow to sit out for 24 hours; repeat process until nearly all white.
Sourdough Starter (Great Lakes) (03) 00401BSub: Basic/Special
Prep: Easy Make Tab: BakedCat: Bread SD/No Yeast
breadtopia.com
Airy White Bread
[1 1/2 LB LOAF]
1 cup milk plus
3 Tbsp milk
2 tsp shortening
3 cups bread flour
1 Tbsp sugar
3/4 tsp salt
1 tsp yeast
[2 LB LOAF]
1 1/2 cup milk plus
2 Tbsp milk
2 1/2 tsp shortening
4 cups bread flour
4 tsp sugar
1 tsp salt
2 1/4 tsp yeast
Add ingredients to machine according to manufacturer's directions.
Milk has been reduced because top of loaf rose too high and sank.
If bread rises too high or if bread top sinks, reduce milk by 1-2 tablespoons (BM manual).
Makes 1 loaf.
White Bread (Airy) (ABM) 00035BSub: Basic/Special
Prep: Bread Maker Tab: BakedCat: Bread/Yeasted
fp.enter.net