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Ingredients: 1/3 Ounce(s) active dry yeast 163/5000 Pound(s) sugar 3 Cup(s) bread flour 1 salt and pepper 163/5000 Pound(s) butter 1/3 Cup(s) water 1 1/4 sour dough starter Directions: Makes a 1 1/2 pound loaf. Use Basic/white bread cycle, medium/normal color setting. Timed-bake can be used.
Sourdough Starter 2 Cup(s) Water, warm (about 110 degrees F.) 2 1/2 Cup(s) Butter or margarine; melted 1 Package(s) Yeast (dry), active (optional) Directions: Get a container for the starter. Crockery is best, but just about anything can be used, except metal. Try to get something with a lid. I use a vinyl plastic food-storage container. Mix flour and water (and optionally yeast). Let the starter sit (uncovered or loosely covered) in a warm place until bubbly and sour, about 3-5 days. If you do a lot of bread baking, there will probably be enough yeast spores floating around your kitchen so that the added yeast isn't needed. The less yeast you add to the starter, the more "authentic" the flavor. If the starter starts turning orange or green, throw it away. Other nasty things have started growing in it! After the starter is ready, it can be used immediately. Try to use some of the starter once every few days, or it will start to die. The starter can be refrigerated to last longer (use at least every other week). Make sure the starter is at room temperature before using. After using some of the starter, replenish what you take with equal amounts of warm water and flour. Let the starter sit until nice and bubbly before using again. NOTES: * Starter culture for making sourdough bread -- Many people think of sourdough as something from the Gold Rush days. Not so! Sourdough was the first way raised breads were made. "Way back then," there was no such thing as yeast (dry), active, and all breads (along with a number of other goodies) needed sourdough starter to rise. There are a number of recipes for sourdough starter, but this is one I've used, and it works fairly well. It came originally from the cookbook "The Complete Sourdough Cookbook" by Don Holm. * Usually, the first starter made will need a while to "come up to strength." Best bets for first recipes are ones that don't require much raising, such as pancakes, or ones that have additional yeast. : Difficulty: easy. : Time: 5 minutes preparation, 5 days waiting. : Precision: no need to measure. : Bill Turner : Hewlett-Packard Personal Software Division, Santa Clara CA : {hplabs!}hppsdc!bill : Copyright (C) 1986 USENET Community Trust
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Insert pan securely into unit; close lid. S Basic marinade Combine and use with beef, pork, or chicken. Marinate for 3-4 hours, preferable in fridge. Origin: Tupperware instructions sheet, came with marinating container. From: Sharon Stevens, 01/12/95, Home Cooking Echo. Posted on alt.creative-cook Chicken and stuffing bread Warm broth. Bring all ingredients to room temperature and pour (except chicken and mushrooms) into bakery, in order. Set "baking control" to medium. Select "white bread" and push Start. Add chicken and mushrooms at beep, Soft ginger bread Preheat oven to 350 degrees F. Cream together the butter and sugar in a bowl big enough to hold the entire recipe. Dissolve the baking soda in about 1 cup boiling water. Add that mixture and the molasses, salt, ginger, cinnamon and flour to t Pepperoni bread DIRECTIONS: Place all ingredients in baking pan except water and yeast. Add water on top of dry ingredients in pan. Add water on top of dry ingredients. Close lid, add yeast to dispenser. Set on Regular Bake mode. Recipe created for P Vegiburgers in pita bread Bring 3 c water to boil in a heavy large pot. Stir in barley, lentils, and rice. Reduce heat to low. Cover and cook until grains are tender, about 40 minutes. Transfer to large bowl. Drain; cool. Heat 1/4 c oil in a heavy large skillet ove Tomato-pesto batter bread Mix 1 1/2 cups of the flour, the sugar, salt, pesto, and yeast in a large bowl. Add warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in tomatoe Sourdough starter #5 Put all ingredients in a crock or large jar and let stand in a warm place uncovered several days. This is the authors last choice for making a starter, but seems to be in all the cookbooks dealing with Sourdough Starters. Use only as a last resort. 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Microwave for 4 minutes. Turn out onto a rack to cool. Can be stored in an airtight container for several days if requir Multi-grain bread DIRECTIONS: Place all ingredients into pan except water, honey and dry yeast. Add water and honey on top of dry ingredients. Close lid, place yeast in dispenser and set for Regular Bake (4 hour mode) (*) If tricale flour is unavailable, use: