Preheat oven to 225\u00b0.
Cut off top of bread 1 inch from top and hollow out loaf with a fork to form a bowl.
Reserve with bread pieces in an airtight bag to use as dippers.
Mix the remaining ingredients to make the dip and pour into the hollowed out loaf. Replace top and wrap entire loaf in foil.
Bake for 3 hours. Serves approximately 15.
This is a big hit at parties even with people who don't like clams.
You may want to buy an extra loaf of sourdough bread to cut up into bite size pieces for dipping, also.
FOR FEEDING THE STARTER:
Weekly,
Use recipe for Sourdough Bread Dough (see recipe).
Combine the olive oil, balsamic vinegar and garlic and brush on the sourdough bread.
Grill the sourdough bread over a moderate flame until the bread is toasted.
Arrange some of the proscuitto, cheese and watercress in between two slices of bread and sprinkle with salt and freshly ground black pepper.
Cut in half on the diagonal.
Let stand 24 hours.
Make bread by the usual recipe for Sourdough Bread.
ake the stuffing.
Arrange sourdough bread pieces on a baking sheet
Follow directions for the bread mix- only add the garlic to the water so the oil doesn't touch the yeast.
Add rosemary and cook according to directions.
Pre-heat oven to 350.
Cut off the top of the Sourdough round.
Hollow out the bread to form a bowl shape (Save the left over bread).
Combine onions, Cream Cheese, Sour Cream, Ham and Cheese.
Mix until completely blended.
Fill the Bread shell with the cream cheese mixture and replace the top of the bread.
Bake for 25 minutes.
Cut up the left over bread into bite size pieces and use for dipping.
I cut up extra sourdough bread or serve crackers with this dip.
Enjoy!
For the Sourdough Bread, combine the warm water and
ot in the hollowed out Sourdough bread bowls.
Preheat oven to 350\u00b0F. Soak bread in 1 cup milk for 15 mins.
Meanwhile, heat a nonstick frying pan over medium heat. Cook mushrooms, garlic and sage until mushrooms are browned lightly. Remove from heat.
Divide 1/2 of the bread mixture between 6 (8 oz) ramekins. Top with 1/2 the mushroom mixture. Repeat layering.
Whisk together remaining milk, whole eggs and egg whites in a small bowl. Divide between ramekins then bake for 45 mins, or until firm. Sprinkle with sage, if desired.
Heat oil in a large saucepan over medium heat. Cook, onion, garlic and bacon, stirring, until onion softens. Stir in beans, sugar, maple syrup and mustard. Add tomatoes and 4 cups water. Bring to a boil then reduce heat and simmer, covered, for 2 hours, or until beans are tender.
Uncover. Cook, stirring occasionally, for 30 mins, or until mixture thickens. Serve beans on toasted sourdough bread. Sprinkle with parsley.
Preheat the oven to 400\u00b0F. Line a baking sheet with parchment paper and lay the bread on it. Brush with 6 tbsp oil and bake for 10 mins.
In a bowl, mix the tomatoes, onions, basil, vinegar and 2 tbsp oil. Season with salt and black pepper.
Season the steaks with salt and black pepper. Heat 2 tbsp oil in a frying pan and cook the steaks, turning, for 4 mins.
Add the bread and lettuce to the tomatoes and toss well. Serve with the steaks.
For the sourdough starter:
In a medium
nd allow to cool.
For the Bread.
Preheat oven to
sweet sourdough starter for AMISH BREAD as well as sourdough dough starter for SOURDOUGH BREAD, but
and bell peppers and saute for 4 to 5 minutes, or
sourdough:
mix yeast with warm water.
mix yeast mixture with flour.
let stand for 24 hours at a warm place.
dough:
mix sourdough with warm water, salt, oil and flour.
knead until smooth and allow to rise for 30 minutes at a warm place.
knead dough and shape into loaf.
Place loaf on a cookiesheet and let 30 minutes rise.
cut 2-3 1/4 inch deep slashes into loaf.
preheat oven to 400 degrees fahrenheit and bake for 1 hour.
b>sourdough starter out of the refrigerator and let it warm up for
checkerboard pattern into the sourdough bread round by cutting 5 or