Sourdough Bread Also Known As Grandma Angelitas Bread Food
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 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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