Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/8 cups water
1 cup bread flour
1/2 teaspoon yeast
1 1/2 tablespoons butter
2 cups bread flour
2 tablespoons sugar
1 teaspoon salt
1 1/2 tablespoons dry milk
2 1/2 teaspoons yeast
Place the starter ingredients in your machine fully assembled pan. Select
the dough cycle and press start. After the starter has mixed for 10
minutes. Stop the machine and allow the starter to sit and ferment for 3
hours to 3 days. The longer it sits the more pungent and sourdough like it
Then place the dough ingredients in the pan with the starter. Select the
basic or white cycle and press start.
About 10 minutes after your machine has started kneading the dough you
need to open the lid and check the consistency of the dough. The dough
should be starting to form a smooth round ball. When you touch the dough
with your finger it should be slightly tacky to the touch however no dough
should remain on your finger when you pull it away.
If you dough it too dry add 1 tbsp. of water at a time (allowing the
machine to knead for a minutes or so between additions) until the dough is
the proper consistency. If the dough is too wet add 1 tbsp. of flour at a
time (allowing the machine to knead for a minute or so between additions)
until the dough is the proper consistency. These types of adjustments are
not unusual and don't mean there is something wrong with the recipe.
After the machine has beeped to indicate the bread is done, open the
machines lid leave for 10 minutes. Then remove the pan with the bread from
the machine and gently remove the bread from the pan (invert and shake
until it slides out). Place bread on a cooling rack and allow it to cool
for 30 minutes at least before slicing.
To store the bread, store it unsliced in a heavy plastic bag. I use
1-gallon zip-lock bags. You should use the bread with in a day or so as
fresh homemade bread doesn't contain any chemical preservatives and will
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Per Serving (excluding unknown items): 152 Calories; 2g Fat (13.8%
calories from fat); 5g Protein; 28g Carbohydrate; trace Dietary Fiber; 5mg
Cholesterol; 198mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0
Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
NOTES : As the starter ferments it will give a strong sour yeasty
smell, this is fine and what it should smell like. Also,
if you let the starter go for the full 3-days you could
see a clear or lightly colored liquid form on the top.
This is hooch and is perfectly normal.
Instead of using white bread flour in the starter use rye
flour. Then add 1 tsp. of whole or ground caraway seeds to
the dough ingredients. Use molasses in place of the sugar.
This makes a great rye bread.
Make this recipe on the dough cycle and use the dough for
2 large pizza crusts.
Tags: bread, recipe, sourdough