SOURDOUGH BREAD (ALSO KNOWN AS GRANDMA ANGELITAS BREAD)
I have not used this recipe, it comes from a very old cookbook. I posted this for a request. Sounds good maybe I'll try it
Provided by Bergy
Categories Sourdough Breads
Time 4h45m
Yield 4 loaves
Number Of Ingredients 6
Steps:
- Remove 1 cup starter and keep in fridge for the next time you wish to make 4 loaves.
- Add remaining ingredients in the order listed.
- Use only enough flour to make the dough easy to handle.
- Knead on floured surface until the dough is smooth and elastic.
- Let rise in a greased bowl, keep in a warm place, cover it, until about doubled. Knead again and divide into 4 equal parts.
- Shape each loaf into a 9" round & place in 9" greased cake pans.
- Let rise again.
- Bake in 375°F oven for approx 45 minutes or until done (loaf sounds hollow when you tap on it and it should be golden brown).
GRANDMA'S SOURDOUGH STARTER
This is a recipe from an old cookbook. I only have a few pages left so I can't say what the cookbook was called or where it came from. I found the pages glued to cardstock in the pages of a binder which belonged to my grandmother. I made this starter for the first time a year ago and have kept it going. It makes a wonderful loaf of bread, tastes like REAL sourdough to me. It has beer in it ( the brand with rocky mountain water in it) and I had never seen this in a starter before. The bread made takes a nice flavor from the beer which I have not experienced in other starters. I hope everyone likes it as much as I do ! I will also be posting the bread recipe. ENJOY!!!!!!
Provided by Stevens Dad
Categories Sourdough Breads
Time P5D
Yield 3 cups
Number Of Ingredients 5
Steps:
- Soften yeast in warm water.
- Stir in flour, beer and sugar.
- Beat until smooth. ***Do not use metal utensils or bowls!***
- Place in a wide-mouth jar.
- Cover loosely with cheesecloth; let stand at room temperature 5 to 10 days, stirring 2 to 3 times a day. Mixture will foam and bubble. Time required to ferment depends on room temperature; If room is warm, let stand a shorter time than if room is cool.
- Cover loosely and refrigerate til ready to use.
- To keep starter going: For each 1 cup of starter used, add 3/4 cup water, 3/4 cup all-purpose flour, and 1 teaspoon sugar to remainder.
- Let stand at room temperature till bubbly, at least a day.
- Cover loosely and refrigerate for later use.
- If not used within 10 days, add 1 teaspoon sugar.
- Repeat adding sugar every 10 days.
GRANDMA'S SOURDOUGH PANCAKES
My southern grandma made these wrapped around North Carolina sausages. They are denser than traditional pancakes but taste good.
Provided by gololly
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Sift flour, baking powder, and salt together into a medium bowl.
- Beat egg in a small bowl. Stir in milk and melted butter. Add wet ingredients to dry ingredients; blend briefly. Stir in sourdough starter. Allow to rest while griddle preheats, about 10 minutes.
- Preheat a griddle to 375 degrees F (190 degrees C).
- Drop pancake batter onto the hot griddle. Cook until pancakes rise and look a bit dry on top, 2 to 3 minutes. Flip and cook until the other side is golden brown, about 2 minutes.
Nutrition Facts : Calories 115.6 calories, Carbohydrate 15.6 g, Cholesterol 32.3 mg, Fat 4.1 g, Fiber 0.9 g, Protein 4.2 g, SaturatedFat 2.3 g, Sodium 156.4 mg, Sugar 1.5 g
GRANDMA'S SOURDOUGH BREAD
This is a recipe from an old cookbook. I only have a few pages left so I can't say what the cookbook was called or where it came from. I found the pages glued to cardstock in the pages of a binder which belonged to my grandmother. I made this bread for the first time a year ago. It makes a wonderful loaf of bread, tastes like REAL sourdough to me. It has beer in it (the brand with rocky mountain water in it) and it takes a nice flavor from the beer. I hope everyone likes it as much as I do ! I have also posted the starter recipe. ENJOY!!!!!!
Provided by Stevens Dad
Categories Sourdough Breads
Time 3h30m
Yield 2 loaves, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Soften yeast in warm beer. Blend in 2 cups of the flour, Grandma's starter, sugar, butter and salt. Combine 1 cup of the flour and the baking soda; stir into flour-yeast mixture.
- Stir in as much of the remaining flour as you can with a wooden spoon. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (5 to 8 minutes total).
- Place in greased non metallic bowl; turn once. Cover; let rise till double in size, 1 to 1 1/2 hours. Punch down; divide dough in half. Cover; let rest 10 minutes.
- Shape into two oblong or round loaves.
- Place on greased baking sheet which has been sprinkled with yellow corn meal. Cover; let rise till almost double in size, about 1 hour. brush with a little water. Make diagonal slashes across tops of the loaves.
- Twenty minutes before rising is complete pre-heat oven to 375 degrees.
- Bake in the oven at 375 degrees for 30 to 35 minutes.
Nutrition Facts : Calories 356.8, Fat 3.8, SaturatedFat 2, Cholesterol 7.6, Sodium 684.9, Carbohydrate 67.7, Fiber 2.4, Sugar 5, Protein 8.8
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