Here are 2 good recipes. The first is a real light, almost croissant-type
bread. The second is a coffeecake and probably similar to the Amish
Friendship Bread. I know my sister used to have that recipe. I'll post it
later if I can get it from her.
Lobo
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JOELLEN'S SOURDOUGH BREAD
This would be a good sweet roll dough
DAY 1 IN THE MORNING or DAY 1 EVENING:
Mix
1 c. starter
3/4 c. sugar
3 T. instant potatoes
1 c. warm water
Let stand on the counter for 8-12 hours uncovered.
DAY 1 IN THE EVENING or DAY 2 MORNING:
Stir mixture and measure out what you need to make bread. Return remaining
starter to refrigerator (store in glass, never metal or plastic, and make
sure the jar is big enough to take expansion that will occur for a short
time after it's returned to refrig).
My friend's instructions say to repeat this process every 3-7 days and if
not making bread, to give away or throw out one cup of mixture before
returning it to refrig and not to go longer than 7 days without "feeding"
the starter'. I don't think it's necessary this often. Experiment.
A word on flour: I put in as much of the flour asked for as I can knead in
until I don't want to anymore and until it's not sticky -- consequently
it's usually less than asked for, and my bread is light and sometimes
holey. But we like it that way. This recipe specifically calls for little
kneading. That's why it's a real light, almost croissant-type bread.
Mix:
6 c. f1our
1/4 c. sugar
1 T. salt
1 c. starter
1/2 c. corn oil
1 1/2 c. warm water
I don't like to adulterate my Cheyenne starter with potato flakes. So, for
more sourdough flavor and to keep the potatoes out of the sourdough
starter, I use the following amounts, plus some potato flakes, instead:
2 T. potato flakes
4 3/4 c. flour
1/4 c. sugar
1 T. salt
3 c. starter
1/2 c. corn oil
1/2 c. warm water
Mix all ingredients in large bowl. Pat top with oil, cover lightly and let
rise 8-12 hours at room temp.
DAY 2 IN THE MORNING or DAY 2 EVENING:
Punch dough down and knead just a little. Divide into 3 equal
parts. Knead each 12-15 times on floured board. Put into greased loaf
pans. Brush tops with oil. Cover with plastic wrap. Let rise in pans
8-12 hours at room temp.
DAY 2 IN THE EVENING or DAY 3 MORNING:
Bake at 325-350 F. for 20-25 minutes for light bread or 30-40 for darker
bread. Remove from pans, brush tops with melted butter or margarine, cool
on racks. Makes 3 regular loaves.
I once subbed 2 c. whole wheat flour and 1/4 c. oat bran. Was a little
heavy and very sour. Make 2 loaves if ever do this again.
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"HERMAN" COFFEECAKE
2 c. lively sourdough
2 c. flour
1/2 t. soda
2 t. baking powder
1 1/2 t. cinnamon
1 c. sugar
2/3 c. oil
1 t. vanilla
2 eggs
1 c. raisins
1 c. nuts or dates (optional)
Pour batter into greased 9" x 13" pan or 2 8" pans or 2 loaf
pans. Sprinkle with mixture of:
1 T. cinnamon
1 T. flour
1/2 to 1 c. brown sugar or honey
1/4 c. soft butter
Bake at 350 F for 25-35 minutes.