Ingredients
for a 2 pound loaf:
1 1/4 cups white flour sour dough starter
( see instructions below* )
1/2 cup butter milk
1 large egg
3 tbsp unsalted butter, melted
2 2/3 cups bread flour
2/3 cup whole wheat flour
3 1/2 tbsp light brown sugar
2 tsp salt
1 3/4 tsp SAF yeast or 2 1/4
tsp bread machine yeast
grated zest of 1 orange
Directions:
Add the ingredients to bread pan according
to the manufacturer's instructions. Use
the dark setting for the crust and choose
the Basic cycle. When the baking cycle
ends, remove the bread immediately and
allow it to cool fully before slicing,
eating or storing.
*White
Flour Sourdough Starter Ingredients:
1 1/2 ounce package commercial dry sourdough
starter
2 cups bread flour
2 cups warm water ( 85 degrees F )
1/2 medium apple, peeled, cored and cut
into chunks
pinch of active dry, bread machine or
SAF yeast
for the first feeding
1/4 cup bread flour
1/4 cup warm water
Directions:
1. Combine the flour, yeast and packaged
starter in a medium sized bowl. Whisk
in the warm water until the mixture becomes
smooth, then stir in the chunks of apple.
2. Pour the mixture into a crock or plastic
container. Stretch a few layers of cheesecloth
over the top of the container, securing
them there with a rubber band, then wrap
the container loosely with plastic.
3. Let the mixture stand at room temperature
for 24 hours, stirring it two or three
times. The starter will take on the consistency
of pancake batter as it ferments, becoming
bubbly and producing a distinct sour aroma.
4. After the first day, remove the chunks
of apple and whisk in the first feeding
flour and water. Let the mixture stand
for another 8 hours, after which it will
be ready to use. This mixture should produce
about 2 1/2 cups of sourdough starter.
If you enjoyed this recipe you can find
it and many other great recipes in Beth
Hensperger's
The
Bread Lover's Bread Machine Cookbook.
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