Cornell sourdough bread
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Warm water (105-115) |
| 1 | pack | Active dry yeast |
| 2 | cups | Warm water (105-115) |
| 1 | pack | Active dry yeast |
| 1½ | cup | Starter |
| 2 | tablespoons | Honey or brown sugar |
| 2 | tablespoons | Salad oil |
| 2 | cups | Unbleached flour |
| 3 | teaspoons | Sea salt |
| 3 | tablespoons | Wheat germ |
| ½ | cup | Full-fat soy flour |
| ¾ | cup | Nonfat dry milk |
| 5 | cups | Unbleached flour * |
Directions
STARTER
BREAD
*(part may be bran or whole wheat) To make the starter, Place in a bowl. Mix together & let stand in a warm place overnight. If more flavor is desired, let stand for two or three days at room temperature. Stir at intervals.
Place in a large bowl when ready to make the bread, 2 c warm water and yeast.Let stand for 5 minutes Stir & blend in starter, honey or brown sugar, salad oil, sea salt, wheat germ, full-fat soy flour, nonfat dry milk, unbleached flour, (part may be bran or whole wheat) Work & mix flour in thoroughly & vigorously. Turn dough onto floured board, using more flour if needed. Knead until dough is smooth & elastic. Place in oiled bowl. Grease top of dough lightly & cover.
Let rise in a warm place until nearly double in size. Punch dough down & let rest while you prepare the pans. Shape into 3 loaves. Let rise in pans & bake in a moderate oven, 350., until brown & loaves sound hollow when tapped. Remove from pans & cool on rack.
For later baking, carry over the starter. To replenish, add 1 c more each of flour & warm water & 1 ts sugar. Mix well, cover & keep in a warm place if it is to be used soon. Otherwise, put it in the refrigerator.
From: The Cornel Bread Book Shared By: Pat Stockett Submitted By HELEN PEAGRAM On 12-30-95