Herman sourdough bread

Yield: 1 Servings

Measure Ingredient
1 cup Milk scalded
3 tablespoons Sugar
1 teaspoon Salt
2 tablespoons Margarine
1 pack Yeast
¼ cup Warm water
1½ cup Herman
2½ cup Flour white or whole wheat
3 cups White flour

Dissolve yeast in ¼ cup warm water. Mix the milk, sugar, salt and margarine. Add the dissolved yeast. Add the milk mixture to Herman. Stir.

Add 2½ cups whole wheat or white flour. Stir in 3 cups more white flour, enough to make a stiff dough. Turn onto floured board and knead slowly until dough is smooth and elastic, 8 to 10 minutes by machine, 10 - 15 minutes by hand. Set dough into greased pan and grease top of dough.

Place in warm place, no drafts, covered with cloth, and let rise until double in bulk. Punch down, divide into two loaves, knead in hands to remove air and place in greased bread pans. Let rise again to double in bulk, covered with cloth. Bake at 375x F. for 25 minutes. Turn onto wire rack, butter top and let cool. To freeze, slice bread first, then it won't crumble.

Posted to FOODWINE Digest 3 November 96 Date: Mon, 4 Nov 1996 09:06:41 -0800 From: Bob Pastorio <pastorio@...>

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