Posted on 03/23/2008 11:36:40 PM PDT by nw_arizona_granny
An Experiment in Back Yard Sustainability
Posted by Barbara Peterson under Food Localization, Survival | Tags: Gardening, localization, organic, seed exchange, sustainability |
Think you cannot grow a garden in a smaller space? Think again. This video is a must-see for future food sustainability.
by Peak Moment
[Wait for video to load]
http://survivingthemiddleclasscrash.wordpress.com/2008/05/09/the-homeless-survival-guide/
The Homeless Survival Guide
Posted by Barbara Peterson under Survival | Tags: city, guide, homeless, Survival, urban |
by Lloyd45 at Above Top Secret
I know nobody likes to think of ever being in this situation, but for most people, it’s entirely possible with the economy being what it is. This is not the be-all, end-all to street or urban survival, but more like a crash course.
I was homeless myself for almost a year, and it was hard, but I managed. I missed a lot of things from my previous life like TV, phones, running water, and flushable toilets, but when put in their proper perspective, I realized they were all very inconsequential to my needs for shelter, securite, and the all-consuming desire to eat.
Being homeless in a large city, is like living in an urban jungle full of predators (people). You practically need eyes in the back of your head to get by. You’ll develop a sixth sense for danger after awhile, or you’ll become a victim of a random, or not so random act of violence. Read more…
[It is a good and usable article about living on the streets...]
http://www.abovetopsecret.com/forum/thread353292/pg1?ref=patrick.net
This FAQ is a collection of excerpts from past postings to
rec.food.sourdough. They answer frequently asked questions.
The objective of this FAQ is not to duplicate information that is
easily available in the several excellent FAQs; Starter Doctor FAQ,
basicbread FAQ, and sourdough Recipes FAQ and other archived
information already in existence at the unc archive site pointed to
and hot linked by URL;
http://groups.google.com/group/rec.food.sourdough/browse_thread/thread/2f6cf1fd120e9e76#
[This answers questions on bread making, that I had not even heard of before....
granny]
http://groups.google.com/group/rec.food.sourdough/browse_thread/thread/2f6cf1fd120e9e76#
http://www.recipezaar.com/recipe/print?id=302946
Apricot Cottage Cheese Bran Bread Recipe #302946
I saw a recipe calling for these three foods stacked together for breakfast.I decided this would be the perfect ingredients for a quick breakfast bread since my family would not find cottage cheese apealing for breakfast.There is plenty of energy producing nutrients in this bread or muffins. I blend the cottage cheese first so it is not lumpy.
by Montana Heart Song
45 min | 15 min prep | SERVES 6 -8 , 12 muffins
Wet Ingredients
2 cups cottage cheese, blended
2 eggs
1/3 cup vegetable oil
1 cup dried apricots, diced
Dry Ingredients
2 cups all-bran cereal or Special K cereal
2 cups flour
3/4 cup brown sugar
1 1/2 teaspoons baking soda
1/2 teaspoon salt
Last Ingredient
1 teaspoon vanilla
Pam cooking spray
1. In medium bowl mix the wet ingredients together. Set aside.
2. In large mixing bowl mix the dry ingredients together.
3. Add the wet ingredients into the dry. Fold in gently.
4. Add the vanilla and fold inches.
5. Preheat oven 375*.
6. Spray Pam in glass baking pan or bread pan.
7. Gently pour and spread into pan.
8. You can spray Pam in muffin pans and fill 1/2 to 3/4 full.
9. Bake 30 to 35 minutes or until top springs back when pressed with a finger tip ans sides start pull away from pan.
10. Muffins have shorter baking time, when top start to turn brown and the tops springs back when pressed with a finger tip. Do not overbake muffin, they will be chewy.
11. Note: I prefer to use Special K Cereal, your choice. I have never used the Special K Cereal with the Strawberries in it but I think you could use it along with the apricots.
© 2007 Recipezaar.
http://www.recipezaar.com/recipe/print?id=266354
Cheddar-Cayenne Icebox Crackers Recipe #266354
These buttery, spicy crackers are easy to make and are exceptionally crunchy. The cracker recipe came from Williams&Sonoma.
by CarolAT
3½ hours | 3 hours prep | 24 crackers
1 cup flour
1 1/4 teaspoons salt
1/2 teaspoon cayenne pepper
4 tablespoons unsalted butter, cut into 1/2 inch pieces
1 cup sharp cheddar cheese, shredded
1/4 cup heavy cream
1. In the bowl of a food processor, combine flour, salt, and cayenne and pulse twice to mix.
2. Add the butter and pulse until the mixture resembles coarse meal, about 10 pulses.
3. Add the cheese and pulse twice to combine. With the motor running, pour in the cream and continue processing until the dough forms a single mass.
4. Transfer the dough to a work surface and roll into a log about 2 inches in diameter. Wrap with plastic wrap and refrigerate for at least 3 hours or up to 2 days.
5. Preheat oven to 325°F Line a baking sheet with parchment paper.
6. Cut the dough into 1/8 inch thick slices and place on the prepared baking sheet. If desired, using miniature decorative cutters, cut out the center of each slice, then place the cutouts on the baking sheet.
7. Bake until the crackers are light golden brown, about 20 to 25 minutes.
8. Transfer the baking sheet to a wire rack. When the crackers are cool to the touch, transfer them to the rack.
9. Store in an airtight container at room temperature.
10. Tip: Prepare the dough, shape into logs and refrigerate for up to 2 days before baking. If desired, bake the crackers up to 2 days in advance.
Baking Spice - copy cat Pampered chef Cinnamon Plus Recipe #45672
We don’t use plain cinnamon in our house since we have found this. We love it and think you will also.
by dayla
10 min | 10 min prep | 1 batch
6 tablespoons ground cinnamon
1 tablespoon ground allspice
1 tablespoon dried orange peel
2 teaspoons ground nutmeg
1 teaspoon ground cloves
1/2 teaspoon ground ginger
1. In a medium bowl, combine all ingredients.
2. Store in an air tight container.
3. Use this mix in recipes that call for the ingredients above.
4. I substitute this for all of my cinnamon needs.
5. If a recipe calls for the spices add up all of the measurments and just put in the same amount of this blend.
6. It tastes great used in cinnamon and sugar for toast and in cinnamon rolls.
© 2007 Recipezaar.
http://www.recipezaar.com/recipe/print?id=35889
Tasty Buns Recipe #35889
These are so good we eat them plain. No butter needed, though if you want to go through all the trouble of getting it out of the frig and getting a knife, etc. be my guest. Actually got this recipe from allrecipes.com (but that was before I found this website...I’ll never go back!) ha!
by yogi
1¼ hours | 1 hour prep | SERVES 12
5 cups flour
2 packages dry yeast
1 cup milk
3/4 cup water
1/2 cup vegetable oil
1/4 cup white sugar
1 teaspoon salt
1. Mix 2 C flour& yeast.
2. In a separate bowl, heat milk, water, oil, sugar& salt to lukewarm in microwave.
3. Add all at once to flour mixture and beat till smooth.
4. Mix in enough flour to make a soft dough (2-3 Cups).
5. Mix well, then turn out onto floured surface and let rest under a bowl for about 10 minutes.
6. Shape dough into 12 slightly flat balls and place on greased baking sheet (I actually prefer to use parchment paper— easy clean-up!) to rise till doubled in size.
7. Bake in preheated 400 degree oven 12-15 minutes.
© 2007 Recipezaar
Oatmeal Buttermilk Sandwich Bread Recipe #280496
Moist, chewy bread for sandwiches or for simple snacking
by Erika #3
3¼ hours | 2½ hours prep | SERVES 24 , 2 loaves
5 cups all-purpose flour
1 cup whole wheat flour
1 tablespoon kosher salt
1 tablespoon fast rising yeast
2 cups buttermilk
1 egg
1/4 cup unsalted butter, melted
2 cups cooked oatmeal
3 tablespoons maple syrup
1. In a large bowl, combine the flours, salt, and yeast; make a well in the center and add the buttermilk, egg, and melted butter and stir to combine roughly. Add the oatmeal and knead or stir for several minutes until the batter is smooth and elastic but still sticky. Place in a large greased bowl and let rise until dough doubles in size, about an hour.
2. Grease two bread pans. Divide the dough between the pans, smooth the tops with wet hands, cover with greased plastic wrap and let rise until the bread is about 1/2 inch above the rim of the pans, about 1 hour.
3. Bake in a pre-heated 375 degree oven for 45 minutes, until the loaves are golden brown on top and make a hollow sound when thumped on the bottom. Remove from pans and cool on a wire rack for at least 30 minutes before slicing.
© 2007 Recipezaar.
Bread Machine American Muffin Bread Recipe #301851
My Mom found this recips somewhere and it as a family favorite. Put it in a zip bag and it will keep for a week. Our favorite way to serve this is warm with butter.
by Thndrus
2 hours | 20 min prep | 12 slices
3/4 cup butter
3/4 cup sugar
4 eggs
3 tablespoons powdered milk
1 teaspoon vanilla
2 1/3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1. Cut butter into pieces and let soften at room temperature.
2. Beat eggs lightly.
3. Mix flour, baking powder and salt together.
4. Add softened butter to bread machine bowl.
5. Add eggs to bread machine bowl.
6. Add flour mixture to bread machine bowl.
7. Add sugar to bread machine bowl.
8. Add vanilla to bread machine bowl.
9. Use the quick bread mode on your bread machine to make the bread.
© 2007 Recipezaar
Onion Cheese Bread (Bread Making Machine) Recipe #301704
This is adapted from a recipe that came with my Toastmaster Breadmaker. It was for onion bread, I added the cheese. The bread is a light brown color because of the onion soup mix. This makes a 1 1/2 lb loaf.
by Bethany Taylor
3¼ hours | 5 min prep | 1 l 1/2 lb loaf
1 cup water (80 degrees f)
2 tablespoons oil
2 tablespoons dry onion soup mix
1 tablespoon sugar
3 cups bread flour
2 1/4 teaspoons dry yeast (I use a 1/4oz envelope)
1 cup shredded cheese (I used parmesan)
1. add first 5 ingredients into the bread maker in order.
2. Use a spoon to level out the flour, then sprinle yeast on top of flour.
3. Set machine to Basic setting.
4. When the “add in” beeper beeps, add in cheese.
5. Let it bake and enjoy!
© 2007 Recipezaar.
Oatmeal-Pecan Loaf for the Bread Machine Recipe #302142
Here is recipe from a Gold Medal cookbook that makes great toast!. It makes a 1 1/2# loaf.
by WiGal
3¼ hours | 5 min prep | SERVES 12
1 1/4 cups water
2 tablespoons butter
3 cups bread flour
1/2 cup old-fashioned oatmeal
1/2 cup pecans, chopped
3 tablespoons sugar
2 tablespoons dry milk
1 1/4 teaspoons salt
2 teaspoons bread machine yeast
1. Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.
2. Set crust color at Light or Medium.
© 2007 Recipezaar.
Savory Roasted Pepper Bread for the Bread Machine Recipe #302209
Here is a recipe from Gold Medal that makes a one and half pound loaf. It is really good with basil, roasted pepper, and goat cheese for a sandwich.
by WiGal
3¼ hours | 5 min prep | SERVES 12
3/4 cup water
1/4 cup roasted red peppers, chopped
1 tablespoon butter
2 garlic cloves
3 cups bread flour
3 tablespoons parmesan cheese
2 tablespoons sugar
1 1/2 teaspoons salt
1 1/2 teaspoons dried basil
2 teaspoons bread machine yeast
1. Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.
2. Set crust color on Light or Medium.
© 2007 Recipezaar.
Cranberry Pecan Sandwich Bread (For Abm) Recipe #302726
This is bsed on recipe #47111 (which was the first thing I made in my bread machine). I got to thinking that cranberries would be good in bread for a turkey sandwich— like thanksgiving dinner all wrapped up as my husband said— and I love texture in breads. Turns out it’s great by itself too!
by Chicago Clare
3¼ hours | 5 min prep | SERVES 12 , 1 1.5 pound loaf
1 cup water
2 tablespoons butter
1 1/2 cups bread flour
1 1/2 cups whole wheat flour
3 tablespoons brown sugar
1 1/2 teaspoons salt
2 1/4 teaspoons yeast
3/4 cup dried cranberries
1/2 cup chopped pecans
1. Add all ingredients (except cranberries and pecans) in order recommended for your bread machine.
2. Add the cranberries and pecans when your machine alerts you (avoids them getting too beat up in the initial mixing and kneading).
3. Bake on the “sweet bread” setting, medium crust darkness, 1.5 lb loaf.
© 2007 Recipezaar
http://www.baking911.com/bread/101_ingredients_doughenhancers.htm
Dough enhancers / improvers can improve the texture, taste and crust of the bread. Some act as preservatives which helps keep your bread fresher long and they are natural and perfectly safe to add to your bread. The following table will help you understand the different dough enhancers / improvers and their uses:
Name What It Does Use
Lecithin Helps keep bread fresher longer & works with the gluten to make a lighter bread. It also helps make the bread moister and acts as a mild preservative.
Cut back on a tablespoon or two of fat and substitute it with an all-natural, soy-bean based add-in. However, any time you start substituting fat with something else, the recipe is automatically altered in both texture and flavor.
Made from soy or egg yolks.
Comes in liquid or granular form.
1 Tbsp. per recipe
Diastatic Malt
Its enzymes help yeast grown effectively and efficiently, resulting in better texture, more flavor and improved shelf life. 1/2 to 1 tsp. (per 3 cups flour) to your dough
Non-Diastatic Malt
Diastatic malt without the enzyme activity capability. Use strictly as a sweetener.
Ascorbic Acid (Vitamin C)
Creates an acidic environment for the yeast which helps it work better. It also acts as a preservative & deters mold and bacterial growth. With just a touch of ascorbic acid, your Artisan breads, the yeast will work longer and faster. French bakers add it to their French bread, baguette or boule recipe.
If you can’t find pure ascorbic acid crystals you can use Fruit Fresh (canning isle) or a crushed/powdered vitamin C tablet, but measure accordingly.
1/8 tsp. per recipe
Dry Acid Whey
It is the essence of buttermilk with out the milk solids. Like with Ascorbic Acid it helps create a good environment for the yeast work quickly and vigorously, giving a maximum rise in short periods of time. Acts as a preservative & deters mold and bacterial growth.
When buying Dry Acid Whey make sure it says “acid” on the package. If it doesn’t assume it is sweet whey which isn’t the same and won’t work correctly.
1 tsp. per recipe
Vital Wheat Gluten
Vital wheat gluten occurs naturally in all wheat and wheat derived white flours. Some white flours have more or less than others. In a dry form, it is used to give the yeast a boost because it contains a high amount of gluten forming proteins. Vital wheat gluten only does one thing, it helps improve the rise and texture of bread. With out it you have a rock, door stop, paper weight.
Use it in your heavier breads that rise slowly, such as rye, whole grains, or ones loaded with sugar, dried fruit and nuts. Do not add it to regular bread recipes. Some people use it all the time when using a Bread Machine especially when using whole grain or all-purpose flour.
Generally, if you are using white bread flour you don’t need to add any. However, all-purpose or whole grain flours need Vital Wheat Gluten.
Use 1 teaspoon per cup of all-purpose or 1- 2 teaspoons per cup of bread flour; 1-1/2 to 3 teaspoons for every cup of whole grain or rye flours.
Dough Relaxer
A combination of all-natural, gluten relaxing ingredients. It’s useful so you don’t have to fight the dough when it is shaped and rolled, because of its gluten strands. However, you can also just relax the dough during shaping by covering it with a towel and letting it rest for 5 - 10 minutes on your countertop. Add a few tablespoons to your favorite recipe.
Pectin
Pectin adds moistness to the bread and it replaces fat in the bread. This is the same pectin used to make jams and jellies. It comes in liquid and granular form. The granules are easier to work with and store. 1 tsp. per recipe
Ginger
Ginger is a yeast booster it gives it a “quick-start”, and keeps it working. Because of its astringent properties it also helps keep the bread fresher longer and it deters mold and bacterial growth. It is best to used powdered ginger in your bread.
You don’t have to worry you won’t taste it in the amount used.
1/4 tsp. per recipe
Dry Milk
Not to be confused with Instant Non-fat Dry Milk Powder. Milk helps with crust browning, bread moisture, taste and nutritional value. It also helps the dough to relax for those times you want to roll it out or shape it. Dry milk or powdered milk work the same. 1 Tbsp.
per cup of
flour.
Gelatin
Gelatin helps with bread texture and moisture. It is also of nutritional value and is good for the hair and fingernails. Make sure to use unflavored gelatin powder; do not reconstitute. 1 tsp. per recipe. Add with dry ingredients.
Fats
Fats help with taste, texture and the moisture of the bread. Most French bread recipes don’t contain fat as it takes away the chewiness of the bread. You don’t need to be worried about the fat content of most bread. Most recipes use a tablespoon or two and that is for the whole loaf. A single slice is very low in fat. 1 Tbsp.
per cup of
flour.
Eggs
Eggs add rise, color, texture and taste to bread. Also, if you use the yolk as well you get some of the effects like using lecithin. 1 Egg
Replace part of
the liquid in the
recipe.
Buttermilk
Buttermilk helps the yeast work quickly and vigorously, giving maximum rise in the time frame allotted by bread machines. It also softens the texture of the bread. Like with any acid type addition it also helps keep the bread fresher longer and it deters mold and bacterial growth. You may need to add 1/2 to 1 tsp. of baking soda to the bread to offset the tartness of the buttermilk. I personally, like the tartness as it reminds me of sourdough. 1/2 Cup
Replace part of
the liquid in the
recipe.
Garlic
Garlic is a flavoring in larger amounts, but in smaller amounts it helps the yeast, it make the dough easier to roll out and it is a preservative & deters mold and bacterial growth. 1 tsp.
Cake Flour
Cake flour makes for a softer more tender bread. It also makes a good addition to pizza dough as it helps make rolling out the dough easier. 1/4 of the flour
called for in the
recipe (no more).
Unless otherwise indicated, amounts per recipe are for a 1, 1-1/2 or 2 pound loaf. NOTE: Not all substitutions work
http://www.cookitsimply.com/recipe-0010-0438u2.html
Bacon Beer Bread recipe
ingredients
3/4 cup flat beer
1/2 cup water
1/4 cup chopped green onions
2 tbsp prepared mustard
1 tablespoon softened butter
3 1/4 cups bread flour
1 tablespoon sugar
3/4 teaspoon salt
1 3/4 teaspoons dry yeast
1/3 cup crumbled cooked bacon
method
1. Put in bread baking pan per manufacturer’s directions and bake.
2. Do not use the delay option for this recipe.
http://www.cookitsimply.com/recipe-0010-0p4404.html
Bacon Cheese Bread recipe
ingredients
1 cup water
3 cups bread flour
1/2 cup cheese, grated, sharp
1 1/2 tbsp salt
1 1/2 tbsp sugar
1 1/2 tbsp butter or margarine
1 1/2 tbsp active dry yeast
3 tablespoons bacon bits
method
1. Add the cheese and bacon bits during kneading process.
2. Place ingredients into pan according to manufacturer’s directions.
http://www.cookitsimply.com/recipe-0010-0434u6.html
Cheddar Cheese And Pale Ale Bread recipe
ingredients
250 ml (9 fl oz) 1 1/8 cups pale ale or lager
25 ml (1 fl oz) 1/8 cup water
1 tbsp oil
3 cups (450 g) 16 oz soft grain strong white bread flour
100 g (3 1/2 oz) 1 cup grated Cheddar cheese
1 1/2 tsp salt
2 tsp caster sugar (superfine granulated)
2 tbsp skimmed dried milk powder or granules
3/4 tsp instant or fast-acting dried yeast
glaze to taste
method
1. Pour the ale or lager and water into the bread maker bucket, then add the oil and half the flour.
2. Sprinkle with the cheese, salt, sugar and dried milk.
3. Cover with the remaining flour and mound the yeast into the centre.
4. Fit the bucket into the bread maker and set to the programme recommended in the manual (usualy basic white or No 1).
5. When ready, carefully shake the loaf out of the bucket on to a wire cooling rack and stand the right way up.
6. If liked, brush with the selected glaze.
7. Leave the loaf for at least an hour before cutting and/or removing the paddle if necessary.
http://www.cookitsimply.com/recipe-0010-043r47.html
Coarse Grain Mustard Bread recipe
ingredients
275 ml (10 fl oz) 1 1/4 cups water
4 tbsp coarsegrain mustard
1 tbsp oil
3 cups (1 lb) 450 g strong white bread flour
1 1/2 tsp salt
2 tsp soft brown sugar
1 tbsp dried skimmed milk powder or granules
1 1/4 tsp instant or fast-acting dried yeast
glaze to taste
method
1. Pour the water into the breadmaker bucket, then add the mustard, oil and half the flour.
2. Sprinkle with the salt, sugar and dried milk.
3. Cover with the remaining flour and mound the yeast into the centre.
4. Fit the bucket into the bread maker and set to the programme recommended in the manual (usually basic white or No 1).
5. When ready, carefully shake the loaf out of the bucket on to a wire cooling rack and stand the right way up.
6. If liked, brush with the selected glaze.
7. Leave the loaf for at least an hour before cutting and/or removing the paddle if necessary.
[Have you ever used this method? Others who commented felt more salt would be better. granny]
http://groups.google.com/group/alt.bread.recipes/browse_thread/thread/145b916b5702eebc#
I snitched this posting from rec.food.cooking.
Janet
(Written by dullknife, on alt.cooking-chat):
“
“I’d like to bring everyone up-to-date on my experiences with no-knead
bread. I’ve made at least a couple of dozen loaves and haven’t bought
store-bought bread for weeks. I’m buying flour by the 25-lb. sack.
Hoo-wee-dawggies!
“Since I live in an RV, the oven is small (2 cu. ft.). This means it’s
more efficient for me to use bread pans to bake two loaves at once
rather than one round loaf at a time. And being trailer trash means I
can say hoo-wee-dawggies, so back off there, bucko.
“This is a fairly significant departure but much simpler and less time
consuming than the original recipe published here and in various
places, most recently in Mother Earth news. It’s a 20-minute fuss in
the afternoon, a 10-minute fuss the next morning, then bake and cool.
Cleanup is a snap.
=-=-=-=-= =-=-=-=-=
“No-Knead Bread - A Variation
4 cups better-for-bread flour
2 cups water
1/2 teaspoon active dry yeast (heaping)
1/2 teaspoon salt
“Mix it up until it’s glucky. Glucky is a technical term any 10-y.o.
girl will explain to you. For example, with a 1000-watt Viking stand
mixer and V-beater, 30 seconds at about 1/3 speed will gluck it up
right proper. Scrape the glob of dough into a 2-1/2 quart mixing bowl.
Cover with another bowl of the same size or an inverted dinner plate.
If you want to use snarly plastic wrap, then okay, but don’t use
aluminum foil to cover the rising dough. Set aside at room temperature
(65/70 degrees) for 16 hours, give or take.
“Rising dough will fill the bowl level with the top. You need not peek
because yeast’s will be done. If you’d set the plate on top of the
bowl the wrong way, like you’d put it on the table, you won’t need a
10-y.o. girl to tell you what glucky means, it will be readily
apparent. With a plastic/rubber scraper, fold the dough over on itself
a few times going ‘round the bowl, then scrape the deflated dough into
a greased bread pan, typ. 9”x5”x3”. Cover with another bread pan and
let rise for 2 hours, give or take, at room temperature (65/70
degrees).
Preheat oven to 450 degrees.
“At the end of the rise in the bread pan, do whatever magic works for
you on the top of the dough (butter, scoring, egg wash, egg wash with
sesame seeds, something else, or nothing at all). Bake for 45 minutes.
Remove to rack for cooling. If you used the non-stick pans with lard,
the loaf will tip out with no effort, except to pick it up off the
floor because you didn’t believe it would do so (5-second rule applies
here). Cool and store in a paper bag.
=-=-=-=-= =-=-=-=-=
“Enjoy. Toast a slice, then add some salsa and melt some cheese on top.
Eat while reading my recent post,
Yeast - A Treatise - Section I
http://home.earthlink.net/~ggda/The_Artisan_Yeast_Treatise_Section_One.htm
Yeast - A Treatise - Section II
http://home.earthlink.net/~ggda/The_Artisan_Yeast_Treatise_Section_Two.htm
http://www.recipezaar.com/recipes/breads,bread-machine
http://groups.google.com/group/alt.bread.recipes/topics?start=160&sa=N
Quick Sourdough Bread - Overnight - for Your Bread Machine
Recipe #271717
“Moist, delicious sourdough bread”
by Starfire (aka Wendy)
½ day | ½ day prep | SERVES 10
1 cup water
1 cup bread flour
1/4 teaspoon white sugar
2 teaspoons active dry yeast
7 tablespoons milk
1 teaspoon vinegar
1 tablespoon vegetable oil
1/2 teaspoon salt
1 teaspoon white sugar
3 cups bread flour
2 teaspoons active dry yeast
1. In a large bowl, combine 1 cup water, 1 cup bread flour, 1/4 teaspoon sugar and 2 teaspoons yeast; mix well.
2. Cover with plastic and let sit in a warm location for 6 to 8 hours, or overnight.
3. The next day, pour overnight starter into the pan of bread machine.
4. Add remaining ingredients in the order recommended by the manufacturer.
5. Select cycle; press Start.
6. My machine from start to finsh (baked) is 2 1/2 hours.
© 2007 Recipezaar. All Rights Reserved. http://www.recipezaar.com
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