Now, that’s a mouthful!! By “popular” request, here is the recipe for these lovelies:
To begin (2 to 5 days in advance), the starter needs to be made (if not already prepared). It is the same idea as the “Herman” Friendship Bread of years ago!
2 c. flour (All Purpose or bread)
2 c. warm water
2 tsp. granulated sugar (opt. but it “jump starts” the process)
1 pkg active dry yeast (2 & 1/4 tsp)
Mix all together in a glass or glazed ceramic 2 qt (at least) container….not metal or plastic! Cover loosely with a cloth and allow to set on the counter at room temp. until a “yeasty”, slightly sour smell is detected. This may bubble up/foam up and overflow the container if the container is too small.
Further info can be found here.
3/4 c. starter
3/4 c. warm water
1 Tbl. sugar
1 Tbl. butter
3 & 1/2 c. bread flour
1/4 c. powdered milk or non-dairy creamer
1 & 1/2 tsp. salt
2 tsp. yeast (yes, I add the additional yeast)
1 & 1/2 c. cooked wild rice
1/2 to 2/3 c. craisins
Place all in a breadmaker machine and set for “dough” setting. When cycle complete, shape into 2 to 3 rounds and allow to rise until doubled (approx. 1 hour) on a lightly greased baking stone or sheet. (This recipe can be made the traditional method, also.) Sprinkle tops of rounds with flour, lightly, and slash with a sharp knife to allow for “oven spring”. Bake 350 F for 30 min. or until nicely browned. I use convection baking, 350 F for 25 min.
After taking the appropriate amount of starter for the recipe, I replenish/stir in to the starter crock/container an additional 1/2 c. water and 1 c. flour. I use my starter often enough that it isn’t refrigerated but left on the kitchen counter (unless I/we are away for a time).
If you have any questions, want more ideas/recipes, let me know….I have many more!!!