 |
|||
|
StateOfTheOzarks.net™ is an affiliate of Lucky13Studios at JoshuaHeston.com
Copy and/or use of any portion of this site for commercial reasons without written consent is expressly prohibited. © Joshua Heston 2007-08 |
|||
|
• The Ozark Trail: Cowboy News
|
|||
• sdfdsfdsns.
sdfdsfdsfds
____
sdfdsfds
• To make starter batter:
Dissolve 1 package active dry yeast in 1/2 cup warm water. Stir in 2 cups sifted, all-purpose flour, 1 teaspoon salt, and 1 tablespoon sugar. Beat till smooth.
Let stand, uncovered, at room temperature 3 to 5 days. Stir 2 or 3 times daily; cover at night. (Starter should have "yeasty" not sour smell.) Cover, and refrigerate till ready to make bread.
1 package active dry yeast
1 1/2 cups warm water
1 cup starter batter
2 teaspoons salt
2 teaspoons sugar
5 1/4 to 5 1/2 cups sifted all-purpose flour
1/2 teaspoon salt
Oven 400°F
• To make bread:
In large bowl, soften yeast in warm water (110°F). Blend in starter batter, salt and sugar.
Add 3 1/2 cups flour. Beat 3 to 4 minutes. Cover; let rise till double (about 1 1/2 hours). Mix soda with 1 1/2 cups flour; stir into dough. Add enough additional flour for a stiff dough.
Turn out on lightly floured surface; knead 8 to 10 minutes. Divide dough into half; cover and let rest 10 minutes. Shape in 2 round or oval loaves.
Place on lightly greased baking sheets. With sharp knife, make diagonal gashes across top. Let rise till double (1 1/2 hours). Bake at 400°F for 35 to 40 minutes. Brush with butter.
To keep starter: Add 1/2 cup water, 1/2 cup sifted, all-purpose flour, and 1 teaspoon sugar to lefover starter. Let stand till bubbly and well-fermented — at least 1 day.
Store in refrigerator. If not used within 10 days, add 1 teaspoon sugar.
____
This recipe was printed in the book, Ozark Root Digger, compiled by Chick Allen and his daughter Evelyn Fullerton.
Enjoy!
• sdfdsfdsns.
sdfdsfdsfds
____
sdfdsfds