From: dadams@cray.com (David Adams)
Subject: FAQ.recipes  v2.0  (part 8/13)
Reply-To: dadams@cray.com
Organization: Cray Research, Inc.
Date: 6 Oct 92 13:30:14 CDT



#Subject: Sourdough Recipe Compilation, v2.0



600	DINNER ROLLS & BUNS ETC.

601-----------------------------------------------------------------------601 
# From: monwel@cbnewsk.cb.att.com (douglas.w.monroe)

	Rolls:

	1C starter dough
	2C self rising flour
	4t oil
	1/2C warm water
	1pkg yeast

Dissolve yeast in warm (110\(de) water, lett proof. Add oil, flour
and sour dough, knead and let raise till doubled in oiled bowl.
Punch down and form into rolls. Let rise 23-30min. Bake at 350\(de
10-15min.

602--	Cinnamon Buns:                                                    602

	1 1/2C starter dough
	3C self rising flour
	4T oil
	1/2C warm water (110\(de)
	1pkg yeast
	1 egg

Dissolve yeast, add remaining ingredients. Let rise 1 hour covered.
Knead dough well adding enough flour to keep from sticking. Let
rise until doubled in a  covered, oiled bowl. Roll on floured board
to 1/2 inch thickness. Spread with: 1/2C melted butter and sprinkle
with 2t cinnamon & 1/2C sugar.  Roll like jelly roll. Pour prepared
syrup on parchment paper in a 9x13 pan- melt 1C brown sugar, 3T
water and 1/4C butter. Sprinkle syrup with chopped nuts. Cut the roll 
evenly, brush bottoms with melted butter & place on top of syrup and 
nuts. Let rise until doubled- about 45 min. to 1hr. Bake at 375\(de 
for 20min. When finished, immediately turn over to let syrup cover
buns. Serve hot.

603-----------------------------------------------------------------------603 
# From: Deborah Branton<moksha!db@bikini.cis.ufl.edu>

	Sourdough English Muffins

For those persons interested in making English muffins with their  
starters, the following recipe comes from Dolores Casella's <A World  
Of Breads>.  I have made several batches from this recipe, and like  
the end result.

1 c. starter			3 T. sugar
2 c. milk			1 t. salt
1 c. cornmeal			1 t. soda
3.5 c. flour			1 large egg

Combine the starter, milk, cornmeal, and 1.5 cups of the flour.  Stir  
to blend ingredients, cover the bowl, and let the mixture stand  
overnight.  When ready, stir mixture down and add the rest of the  
flour and all the other ingredients.  Mix well, then turn out onto a  
floured surface and knead thoroughly.  Roll the dough to a thickness  
of no more than 0.5 inch and cut with a large biscuit cutter*.  Cover  
the muffins.  Let them rise at room temperature for 45 minutes.  Bake  
on a lightly buttered griddle at 300 degrees for 10 to 12 minutes on  
each side.  Turn only once.  They are equally good served hot from  
the griddle or split and toasted.
If you are refrigerating the muffins (up to 24 hours), place them on  
cookie sheets, covered with plastic wrap.  When you take them out of  
the refrigerator let them come to room temperature, and then rise for  
45 minutes before baking.

* I use a large aluminum can (from tomato puree) with both ends                   
removed.


603a----------------------------------------------------------------------603a 
# From dadams@cray.com (David Adams)

	These recipes were given to me by a neighbor lady.

		SOURDOUGH ENGLISH MUFFINS


	2 C flour		1 t soda
	2 C milk		2 T oil
	1/2 C starter		1 pkg. dry yeast
	2 T. sugar		3-4 C flour
	2 t salt		cornmeal

	Beat 2 C flour, milk, starter, sugar, salt and soda in 
	large bowl (not metal) until smooth.  Cover with wax paper and
	let stand in warm place 18 hours.  Add oil and yeast, stir 
	until blended.  Mix in flour to make medium stiff dough.
	Turn onto lightly floured board and knead until smooth and
	satiny, 8-10 min.  Sprinkle board with cornmeal and roll
	3/8" thick.  Cut with floured cutter.  Cover, let rise at 
	room temp. until doubled (45 min.)  Bake slowly on lightly
	greased preheated 275 deg. F. griddle or skillet 10-15 min.
	on each side, turning once.  To serve, split and toast.
	Makes 18 3" muffins.

dca>	I might suggest omiting the yeast and increasing the rising
	time to 2-3 hours.

604--		SOURDOUGH BAGELS                                          604

	2 C starter			1/2 C water
	4 1/2 C whole wheat flour	1 egg
	1 t salt			3 T oil

	All last 5 ingredients to starter.  Knead well.  Cover and
	let rise 3 hours in warm place in oiled bowl.  Roll out
	1/2" thick and cut with cutter.  Let rise 1 1/2 hours.

	Drop bagels into boiling water, 2 or 3 at a time.  When they
	rise to surface turn over and boil 1 minute longer.  Put on
	oiled sheet.  Brush with oil or beaten egg and water.  Bake
	at 350 deg. F. for 50 min.

dca>	I think this is the first sourdough bagel recipe we have 
	had.  A sourdough recipe of the purest form!  (No bakers' yeast.)
604a_____________________________________________________________________604a
Note:  The following recipe is not a sourdough recipe, but doubtless it 
       could be easily modified to become a sourdough recipe.
# From: David Auerbach <N51L5201@ncsuvm.cc.ncsu.edu>

		Bagels


Try Bernard Clayton: Breads of France (yep!).
Or: Make a very stiff yeast white bread flour yeast dough with more than the
usual amount of yeast.  Let rise. Push down, portion, shape into bagel shapes.
Bring BIG pot of water with two tablespoons malt syrup in it to boil.  After
water is boiling (that's how I measure the rising time of the bagels) drop
in three bagels at a time.  After 20-30 seconds remove onto a towel, pat
dry and place on baking sheet. Continue.  Brush with egg white, sprinkle 
topping and bake in 375 oven.


	
605-----------------------------------------------------------------------605
# From ??
------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Sourdough Cornbread
Categories: Breads     
  Servings:  4

    1/2 c  Active Sourdough Starter            2 T  Margarine, Melted  
    1/2 c  Cornmeal                            1 t  Salt  
      1 T  Sugar                             1/2 c  Sour Cream or Yogurt  
      2 ea Large Eggs, Stirred                 1 c  Unbleached Flour  
    1/2 t  Cream Of Tartar                   1/2 t  Baking Powder  

  Mix ingredients in the above order, stirring only enough to blend the
  mixture.  Pour into a buttered pan.  Bake in a 375 to 400 degree oven for
  about 15 minutes.
 
606-----------------------------------------------------------------------606 
#	From sgardine@news.duc.auburn.edu ()

SOURDOUGH HOT ROLLS
	To at least 1 1/2 c. leftover pancake batter, stir in enough flour to
form a stiff batter.  Add 1/2 tsp. salt for each cup of flour added.  Knead
until smooth, adding flour as necessary.  Place in a greased bowl, cover, and
let rise 1 hour.  Punch down.  Knead, adding flour as necessary.  Form into
2 1/2 inch balls.  Place in baking pan.  Brush with melted butter.  Cover and
let rise until nearly double (about 1 hour).  Bake at 350 degrees for 30 min..
Serve warm.



Newsgroups: rec.food.sourdough