STARTER
1 tb Yeast
1/2 c Warm water (100 deg F)
2 c Warm water (90 deg F)
2 c Flour
1 tb Sugar
2 ts Salt
TO MAKE BREAD
1 tb Butter
2 c Starter
1/2 ts Baking soda
1 ts Sugar
Flour
STARTER: Dissolve yeast in first quantity of water. Put in a non-metallic
container (crock, mason jar, etc.) Let stand for 10 min. Add second measure
of water, flour, sugar, and salt. Cover and let stand at room temperature
for 3 to 4 days. Shake container every day.
BREAD: Put Starter in a large bowl and add butter, baking soda, and sugar.
Add enough flour to make a stiff dough (about 4 cups). Knead unitl smooth
and place in a greased bowl and let stand in a warm place (no warmer than
90F). In a greased bread pan add 1 T corn meal on bottom and sides. Punch
down bread and put into greased bread pan. Let rise again in the same warm
place. Bake at 350F for 1 hour.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
1 Servings
