MMMMM----- Meal-Master Recipe

      Title: Cornell Sourdough Bread
 Categories: Sourdough
      Yield: 6

MMMMM----------------------------- STARTER -------------------------------
      2 c  Warm water (105-115)
      1 pk Active dry yeast
      2 c  Unbleached flour
MMMMM------------------------------ BREAD --------------------------------
      2 c  Warm water (105-115)
      1 pk Active dry yeast
  1 1/2 c  Starter
      2 tb Honey or brown sugar
      2 tb Salad oil
      3 ts Sea salt
      3 tb Wheat germ
    1/2 c  Full-fat soy flour
    3/4 c  Nonfat dry milk
      5 c  Unbleached flour *

  *(part may be bran or whole wheat) 
  
  To make the starter, Place in a bowl. Mix together & let stand in 
  a warm place overnight. If more flavor is desired, let stand for 
  two or three days at room temperature. Stir at intervals. 
  
  Place in a large bowl when ready to make the bread, 2 c warm 
  water and yeast.Let stand for 5 minutes 
  
  Stir & blend in starter, honey or brown sugar, salad oil, sea 
  salt, wheat germ, full-fat soy flour, nonfat dry milk, unbleached 
  flour, (part may be bran or whole wheat) 
  
  Work & mix flour in thoroughly & vigorously. Turn dough onto 
  floured board, using more flour if needed. Knead until dough is 
  smooth & elastic. Place in oiled bowl. Grease top of dough 
  lightly & cover. Let rise in a warm place until nearly double in 
  size. Punch dough down & let rest while you prepare the pans. 
  Shape into 3 loaves. Let rise in pans & bake in a moderate oven, 
  350., until brown & loaves sound hollow when tapped. Remove from 
  pans & cool on rack. 
  
  For later baking, carry over the starter. To replenish, add 1 c 
  more each of flour & warm water & 1 ts sugar. Mix well, cover & 
  keep in a warm place if it is to be used soon. Otherwise, put it 
  in the refrigerator. 
  
  From: The Cornel Bread Book Shared By: Pat Stockett

  Exported from Home Cookin 4.8  (http://www.mountain-software.com)

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