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Modifying Recipe "Mexican Dinner Bread"
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Appetizers
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Breads
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Ingredients:
2 cups diced veggies (onion, tomato, peppers, corn etc) 1 T. chili powder 1 T. fructose 1 tsp. salt 1 cup sourdough starter 1 T. yeast 1/2 cup lukewarm water 2 cups whole wheat flour 1 cup unbleached flour
Directions:
Add everything except the flour to a large bowl. Stir gently and let set while the yeast begins to work. (about 5-10 minutes) Stir in the WW flour. Add the unbleached flour through kneading. Continue kneading until all ingredients are well mixed then turn on to lightly cornmealed surface and knead for 5 additional minutes. Oil the bowl. Replace dough in bowl and flip, leaving the oiled side up. Cover and let rise until it has doubled in bulk. (about 1 hour depending on how warm your home is) Punch down and shape into loaf or rolls. Place in greased loaf pan or on a greased cookie sheet. Let rise until almost doubled. Bake 350 for 30 minutes or until bread is lightly browned on the top. This recipe began as a bread machine recipe my girls made up. That is why the measurements only make one loaf. Obviously, I have to triple it for a meal. I prepare it as rolls more often than not.
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