San Francisco Sourdough Bread
Use a good sourdough starter, one you have tended to, for best flavor.
- 4 3/4 cups bread flour
- 3 tablespoons white sugar
- 2 1/2 teaspoons salt
- 1 (.25 ounce) package active dry yeast
- 1 cup warm milk
- 2 tablespoons margarine, softened
- 1 1/2 cups sourdough starter
- 1 extra large egg
- 1 tablespoon water
- 1/4 cup chopped onion
- 1In a large bowl, combine 1 cup flour, sugar, salt, and dry yeast. Add milk and softened butter or margarine. Stir in starter. Mix in up to 3 3/4 cups flour gradually, you may need more depending on your climate.
- 2Turn dough out onto a floured surface, and knead for 8 to 10 minutes. Place in a greased bowl, turn once to oil surface, and cover. Allow to rise for 1 hour, or until doubled in volume.
- 3Punch down, and let rest 15 minutes. Shape into loaves. Place on a greased baking pan. Allow to rise for 1 hour, or until doubled.
- 4Brush egg wash over tops of loaves, and sprinkle with chopped onion.
- 5Bake at 375 degrees F (190 degrees C) for 30 minutes, or till done.
A little forethought is required here, as the starter takes several days to ferment. Once you combine it with flour, yeast and other standard bread ingredients, you 'll get a San Francisco-style sour loaf that will do you proud.
Use your favorite starter to make this basic, easy-to-make loaf in your bread machine.
Once you have an established sourdough starter, this bread is easy to make. Be prepared to wait, however, as the first rise occurs overnight.
Nothing smells better than home-baked bread--this is a hearty bread, great with mustard, corned beef, Swiss cheese, and sauerkraut.
This was given to me by a friend who also uses a bread machine.
Soft bread sticks from frozen dinner roll dough. These are similar to what many restaurants serve.
These muffins are made with bran cereal, and sweetened with pineapple juice, brown sugar, and honey. The recipe requires the batter to be refrigerated for at least 3 hours. It can be made the night before, and then baked in the morning. Makes 20 regular muffins, or 12 jumbo muffins.
A nice texture and flavor, great with any Italian food. Grill with a little butter and garlic for garlic bread.
Wheat allergies? Try spelt!
This Chinese Steamed Bun recipe has a meat and vegetable filling. The filling is best if allowed to rest in the refrigerator overnight. Use meat that is half fat and half flesh for the most tender filling. A wok equipped with a stainless steel steam plate, a plate with holes to allow steam to pass, is required to make these tasty buns.
This may not be New York Pumpernickel, but it is the one we use at home.
Hot cross buns! Hot cross buns!
Irish Soda Bread for the bread machine. This recipe makes a wonderfully tasty loaf.
- Pumpkin Swirl Bread
- Beer Rolls
- Authentic Mexican Tortillas
- Sticky Buns II
- Mocha Chocolate Chip Banana Muffins
- Italian Cheese Bread
- Dizzy Pineapple Bread
- Oatmeal Bread II
- Sour Cream and Chive Rolls
- Basic Sourdough Bread
- The All-Good Loaf
- Amish Friendship Bread Starter
- Oatmeal Molasses Bread
- Easy Rice Bread
- Pizza Crust I
- Paska Bread
- Herman Sourdough Starter
- Cherry Vanilla Chip Muffins
- Golly Gee Gluten-Free Pancakes
- Garlic and Herb Bread
- Blueberry Orange Bread
- Basic British Scones
- Whole Wheat Bread II
- Chili Bread
- Polish Doughnuts
- Chocolate Chocolate Chip Muffins
- Orange Pull-Aparts
- Plain and Simple Sourdough Bread
- Christmas Stollen II
- Cottage Cheese Bread II
- Homemade Wonderful Bread
- Apple Bran Cheddar Muffins
- Sourdough Wheat Bread
- Banana Nut Bread II
- Fudgy Chocolate Chip Muffins
- Yeast-Free Bread
- Favorite Banana Blueberry Quick Bread
- Best Ever Cinnamon Buns
- Onion, Garlic, Cheese Bread
- Cinnamon Bread II
- Old Fashion Molasses Bread
- Grill Dough
- Essene Bread
- Chocolate Zucchini Muffins
- San Francisco Sourdough Bread
- Country Seed Bread