or when you feed your sourdough starter.)
Cover the bowl
Triple the roll recipe and add 3 packages of yeast.
Should make 4 loaves.
Bake at 350\u00b0 for 40 to 50 minutes.
Combine Sourdough Starter, sugar, salt, oil and warm water in large mixing bowl.
Using heavy-duty mixer and dough hooks, gradually mix in all the bread flour.
Place dough in large oiled bowl, brushing oil over top to keep from drying out.
Cover with clean dish towel and let rise all day or overnight.
Make your favorite roll recipe.
Meanwhile, grate cheese and set aside.
Then, brown hamburger.
Add onion and saute 5 minutes. Add the remaining ingredients; stir together and simmer.
Roll dough into 2 rectangles, 1/4-inch thick.
Spread with cooled hamburger mixture and sprinkle with Mozzarella cheese.
Roll up and slice.
Let rise and then bake at 350\u00b0 for 20 to 25 minutes. They freeze well.
(Optional:
serve hot, topped with a sauce, cream of mushroom soup with peas added.)
Use any hot roll recipe.
Add a little flour to make dough stiff.
After shaping, let rise not quite double.
Bake 30 minutes in a 275\u00b0 oven.
Cool and store in airtight bags.
Can store in refrigerator for up to 2 weeks.
Bake at 425\u00b0 for 5 to 7 minutes.
he starter for your favorite recipe and reserve one cup for
Use
Sourdough\tStarter
directions.
Bisquick\
ixing bowl.
Pour in sourdough starter and olive oil and
et stand 30 minutes.
Roll out, use and bake as
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!
Divide dough in half.
Roll each portion into a 12 x 10-inch rectangle.
Spread each rectangle with 1/4 cup of softened butter to within 1/2-inch of edge.
Sprinkle each with 1/4 cup brown sugar, 1 1/2 teaspoons cinnamon and 1/4 cup raisins.
ay to serve is to roll them up into a tube
nd warm water (for this recipe, 1 1/2 cups of
ot in the hollowed out Sourdough bread bowls.
sing. The more potent your sourdough, the more alcohol you'll
PRELIMINARY:
Your sourdough starter should have been fed
-8 minutes.
Add sourdough starter, olive oil, salt, garlic
ff the top of each roll; set aside. Carefully hollow out
Use recipe for Sourdough Bread Dough (see recipe).
Dissolve the yeast in warm water in a big bowl.
Mix all well. Cover; refrigerate overnight.
Do not use metal with this recipe, use plastic bowl and wooden spoon.
Bake at 400\u00b0.
Dough will keep in refrigerator for 1 week or more.
Roll out biscuits or make into balls and press flat.