Sourdough whole wheat herb bread bm

Yield: 24 Servings

Measure Ingredient
⅓ cup Water; warm, 105 degrees
1 cup Sourdough starter
½ cup Salad dressing, creamy onion
1 \N Eggs
½ teaspoon Sage
½ teaspoon Thyme leaves
½ teaspoon Basil leaves
1 teaspoon Salt
1 tablespoon Sugar
2 cups Flour, whole wheat
1½ cup Flour
2 teaspoons Yeast
1 cup Cheese, cheddar, shredded



Sylvia's comments: this came out great except that the dough looked too dry, so I added a tiny bit more water and it overrose, with a texture a little too coarse to suit me. Next time I'll just use the amount of water called for.

If you don't want whole wheat, but prefer a white bread base, substitute 3-½ cups bread or AP flour for the 2 Cups whole wheat AND the 1-½ cups bread or AP flour measurements.

Posted on GEnie Food & Wine RT Dec 23, 1992 by C.SVITEK [cathy] From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook moderator at net/node 004/005, Internet sylvia.steiger@...

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