Difference between revisions of "Sour Dough Bread"
(New page: ''Ubahsur Kindellaer''<br><br> 1 package active dry yeast <br> 3.5 cups water warm water (divided) <br> 7 cups all purpose flour (divided) <br> 1/4c nonfat dry milk powder <br> 2 tbs butt...) |
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− | ''Ubahsur Kindellaer''<br><br> | + | ''[[Ubahsur Kindellaer]]''<br><br> |
1 package active dry yeast <br> | 1 package active dry yeast <br> |
Latest revision as of 03:14, 3 August 2010
1 package active dry yeast
3.5 cups water warm water (divided)
7 cups all purpose flour (divided)
1/4c nonfat dry milk powder
2 tbs butter (or margarine) melted (BUTTER! It makes a difference.)
2 tbs sugar
2 tsp salt
cornmeal
In a 4-qt non-metallic bowl, dissolve years in 2c warm water; let stand for 5 minutes. Stir in 2c of flour until smooth. Cover loosely with a clean towel. Let stand in a warm place to ferment for 48 hours; stirr several times daily.
(The mixture will become bubbly and rise, have a "yeasty" sour aroma and a transparent yellow liquid will form on the top.) Stir in milk powder, butter, sugar, salt, and remaining water (1.5c), and enough flour to form a soft dough. (Do not knead.) Cover and let rise in a warm place until doubled, about 1.5 hours. Turn onto a floured surface; punch dough down. (Do not knead.) Divide in half. Shape each into a round loaf. Heavily grease baking sheets and sprinkle with cornmeal. Place each loaf on a separate pan. Cover and let rise until doubled, about 30 minutes. With a sharp knife, make three diagonal slashes across tops of loaves. Bake at 350 for 10 minutes. Brush loaves with cold water; bake 35-40 minutes longer or until golden brown.