Recipe Submitted by Anonymous ..|.. Category: Breads
A moist, rich bread that can be
made into traditional loaves, ovals or rounds.
Best served warm with butter!
Stir together all dry ingredients
including the quick rise yeast leaving out the white flour to add
later. Add the water, shortening and starter. Stir to moisten and beat
with electric mixer for 3 minutes. Add white flour until dough can be
handled easily. Either knead by hand (about 10 minutes) or by electric
mixer until dough is smooth. Cover and let rest 10 minutes.
Grease pan(s) or large baking dish using either olive oil or shortening. Sprinkle a small amount of white or yellow cornmeal over the bottom of the pans or baking dish and shake to cover.
Shape into desired loaves and leave in a warm place out of drafts for 45 to 60 minutes or until doubled.
Bake at 375 for around 35 minutes or until the loaves sound hollow when tapped.
* This recipe is easily converted to the traditional yeast method using regular dry yeast. When proofing: stir together warm water and 1/4 cup brown sugar (add the rest of the brown sugar to dry ingredients before mixing, add honey with starter). Sprinkle yeast over top and stir gently. Wait 5 - 10 minutes until bubbly before adding to dry ingredients.
*You will also need to let rise 2 times without the 10 minute rest period.
Place kneaded round in a greased bowl. Cover and set in warm place for 45
- 60 minutes or until double.
Punch down dough. Shape into desired loaves and let rise again 35 - 45 minutes before baking.
Recipe from Homeschoolforms.com, Site Maintained by Donna Young, of DonnaYoung.org