Combine flour, sugar and yeast in large bowl.
Gradually add warm water to dry ingredients and beat well.
Cover with transparent wrap.
Let stand in warm place 2 days.
Use as directed in Sourdough Bread.
Always feed starter before using in bread.
Evening:
To make bread, combine ingredients in a large bowl until well blended.
Put in a greased bowl.
Turn dough over once to grease top.
Cover tightly with plastic wrap and let stay overnight in a warm place.
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.
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.
ake the stuffing.
Arrange sourdough bread pieces on a baking sheet
For the Sourdough Bread, combine the warm water
Mixing directions To make starter, follow these steps;*Mix yeast
To make the sourdough sponge/starter, Take 2 cups flour, mix
Take 1 cup of sourdough starter out of the refrigerator and
Directions For Feeding Starter:
Remove Starter from the refrigerator and uncover.
In a separate bowl, mix 3/4 cup sugar, potato flakes and 1 cup warm water.
Add this to the Starter and leave uncovered on the counter all day.
In the early evening you will be ready to make the bread dough.
nd beat well.
Add sourdough starter, milk, salt, and sugar or
In a nonstick (not metal) mixing bowl, dissolve yeast in warm water and let stand for 5 minutes.
Stir in starter, vegetable oil, sugar, salt, eggs and 3 cups of flour, continuing to stir in flour until soft dough is reached.
Knead dough on a floured surface until elastic (about 10 minutes).
Form into a ball. Grease another nonstick (not metal) bowl.
Brush top of dough with vegetable oil.
In the morning, mix yeast and 1 cup warm water together.
Set aside until dissolved.
Add sugar and potato flakes; set aside until evening.
To make bread mix starter, add the 3 teaspoons sugar, 2 1/4 cups warm water, corn oil and bread flour.
Mix with starter; set aside overnight.
Knead dough and separate.
Put in 3 small pans, also keep enough for rolls.
Let set and rise all day. Bake in afternoon.
Use recipe for Sourdough Bread Dough (see recipe).
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!
Mix all ingredients until dough is no longer sticky.
Grease a large bowl; turn dough to coat all sides and top.
Cover with towel and let set 8 to 12 hours.
Do not refrigerate.
Combine 1 cup flour, sugar and undissolved yeast.
In a large bowl, mix milk and margarine; heat to warm.
Gradually add to dry ingredients.
Beat for 2 minutes at medium speed.
Add 1 1/2 cups starter and 1 cup flour to make stiff dough.
Turn out onto a floured board; knead until smooth, 8 to 10 minutes.
Place in a greased bowl.
Cover; let rise until double.
Punch down.
Let stand 15 minutes.
Makes 2 loaves.
Let rise until double in loaf pan.
Bake at 400\u00b0 for 30 minutes.
Place the pancake mix in a large bowl.
Add the water and Amish Friendship Bread Starter and stir until well combined.
Heat a lightly oiled griddle or frying pan over medium high heat.
Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
Brown on both sides and serve hot.
ot in the hollowed out Sourdough bread bowls.
checkerboard pattern into the sourdough bread round by cutting 5 or