Yield: 1 Servings
|2 packs||Dry yeast|
|1¼ cup||Warm water --105° to 115°|
|1 cup||Sourdough starter; at room temperature|
|¼ cup||Vegetable oil|
|2 \N||Eggs; beaten|
|5½ cup||Unbleached flour; up to 6|
|\N \N||Vegetable oil|
|\N \N||Butter or margarine; melted|
Dissolve yeast in warm water in a large nonmetal bowl; let stand 5 minutes.
Stir in Sourdough Starter, ¼ cup oil, sugar, salt, eggs, and 3 cups flour. Gradually stir in enough remaining flour to make a soft dough.
Turn dough out onto a floured surface, and knead until smooth and elastic (about 8 to 10 minutes). Place in a well greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 to 1½ hours or until doubled in bulk. Punch dough down, and divide in half; place on a floured surface. Roll each half into an 18- x 9inch rectangle. Tightly roll up dough, starting at narrow edge; pinch seam and ends together to seal. Place leaves, seam side down, in two greased 9- x 5- x 3-inch loafpans. Brush tops with oil.
Cover and let rise in a warm place, free from drafts, about 1 hour or until doubled in bulk. Bake at 375°F for 30 to 35 minutes or until leaves sound hollow when lightly tapped. Remove leaves from pans; brush with melted butter.
Yield: 2 leaves.
Busted by Gail Shermeyer <4paws@...> Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5 Posted to MC-Recipe Digest by Gail Shermeyer <4paws@...> on Apr 13, 1998