476 can bread using Recipes

make and maintain your own sourdough starter, need a volume of at least 1 and 1/3 cups., there are several ingredient combinations for making wild, yeast sourdough, is to grate a raw potato. then add enough water to cover, enough flour to make a thin batter of about a cup and a, third in volume ., method is to use water that you ve boiled potatoes, in instead of the grated potato and water combination., you can also use flour , sugar and water. use 1 cup of, flour , a tbsp of sugar and enough water to make a, pancake consistency batter ., yet another is to simply mix together equal amounts of water, flour (whole wheat is best for this)., anything that provides food for the yeast and a good growing, environment will work. yeast needs sugar or carbohydrates, which it converts to sugar), and clear liquid., make your choice based on what you have handy and just because, what you d like to try. don tsp worry about whether or, not 1 set of ingredients will work better than another, because the chances are that they will all be equally, efficient in attracting wild (sour) yeast. there is no exact, recipe because there are so many other variables in each house, that will invite or dissuade wild yeasts from entering the, mixture. if at first you don tsp succeed, try, try again . the, most important thing is the method ., when you have decided on the ingredients you want , put them in, a glass container that will hold at least three times the, volume of the ingredients. mix lightly with a wooden or, plastic spoon as some metals will react to it. the working of, starter will mix itself ., leave the mixture undisturbed and loosely covered with a cloth, perforated plastic (to allow gases to escape) at warm room, temperature until it begins to froth or work and expand., this is a sign that wild yeasts have made themselves at home, what you re after. the new starter will rise up in, then fall again. when it has , it s ready for, use. (note: it will smell sour !), when you use it , always leave some in the container and add, flour and water back to equal what you ve taken out. most, recipes call for a cup of starter, so replace it with a half, flour and a half-cup of water and set it in a warm, place to work again ., you will probably see a liquid covering the top at 1 time or, this is called hooch , and it s exactly what it, sounds like , but don tsp drink it! actually, it s harmless, so, stir it back into the starter if the starter is thick, or if, either way ., keep sourdough in the refrigerator unless you use it at least, every third day. if you use it that often , you can leave it on, counter or any place where it s safe. if you can tsp, refrigerate it , you can keep it fresh by throwing out a cup of, it every second or third day and then replenish with flour and, water. wait until it works again before counting days ., a properly cared for starter can live indefinitely, but if you, leave it out without using it for too long, the yeast can, literally suffocate in its own waste products. if the starter, looks off color (grayish is normal) or turns pink, toss it and, start fresh ., what can you make with sourdough besides the traditional, bread , you can make biscuits, pancakes, pretzels, bagels, muffins , cornbread and even cookies! once you re comfortable, using it , you can experiment with your favorite yeast or, baking powder recipes. simply put , you substitute sourdough

sandwich bread (use day-old bread), melted butter, sugar, brown sugar , packed, cinnamon (can use more ), salt, allspice (can use more ), granny smith apples, peeled and sliced, apple cider, grated lemon zest, fresh lemon juice, vanilla, vanilla ice cream

frozen dinner roll dough (you can also use the bread dough, or the equivalent, homemade, but i always use the frozen), butter, brown sugar, cook and serve vanilla pudding (don tsp use instant), vanilla, milk, cinnamon

soft cream cheese, grated parmesan cheese, minced fresh garlic (can use more ), chopped fresh basil, salt and pepper, unsliced french bread, tomatoes, thinly sliced (can use less )

whole frozen, un-risen dinner rolls (i use rhodes, can also use frozen bread loaves), butter, whole medium onion, diced, breakfast or italian sausage, red pepper flakes, whole milk ricotta, grated mozzarella, grated parmesan, chopped fresh parsley, salt, black pepper, whole eggs plus 1 whole egg, beaten, all-purpose flour , for dusting, marinara sauce, warmed , for serving, recipe follows, olive oil, whole cloves garlic, minced, whole small to medium onion, chopped, white wine (or chicken broth), three 15-oz cans crushed tomatoes, salt and ground pepper, sugar, fresh parsley leaves, fresh basil leaves

mayonnaise, butter, softened, fresh minced garlic, black pepper, crumbled feta cheese, grated parmesan cheese, monterey jack cheese, shredded, green onions, finely chopped, parmesan cheese (can use more ), crusty rustic bread , unsliced (or use ciabatta bread), salt and pepper

dry yeast (1 package), warm water, about 100 degrees, water , tepid, olive oil, good quality, plus more for the pan and to paint on top of the bread, bread flour, all-purpose flour, salt , plus coarse (fleur de sel if you have it, otherwise kosher ), rosemary, fresh, finely chopped (can use sage or other herbs such as thyme or oregano, but whatever herb you use, do use fresh herbs,)

sourdough bread , bread (any bread can be used, but a crusty white bread, such as a sourdough, is best), soft butter, honey, dijon mustard (dijon or wholegrain are best, but any type other than hot american will do) or 2 tbsp coarse grain mustard (dijon or wholegrain are best, but any type other than hot american will do)

penne pasta (i like a small ridged pasta, but you can also use a parpadelle, or a tagliatelle, it just depends on), baby peas (i just use the frozen ones ), diced ham (you can use more or less if you like , i just use what i have on hand), bacon, diced, onion, cut in quarters and thin sliced, garlic clove, minced (1 small clove or about 1/2 - 3/4 tsp), heavy cream (sometimes i keep a little extra cream and add some more add the end for a bit thinner sauce), fontina cheese, grated, parmesan cheese (1/4 for the sauce, 1/4 for a garnish), fresh breadcrumbs (use fresh slices of bread and either just chop with a knife or use a food processor), chopped fresh parsley, salt, pepper

croissants (you can also use whole wheat bread, but i prefer ), white cheddar cheese, cooked shrimp, peeled and fine chopped, shallot, fine chopped, celery rib, fine chopped, sliced black olives, avocado, thin sliced, tomato, cut in 4 slices, plain yogurt, mayonnaise (if you don tsp want to use the yogurt, you can use 4 tbsp of ), chipotle chile in adobo, fine chopped (more or less according to taste), fresh cilantro, fine chopped (more or less according to taste), fresh lime juice, salt, pepper

butter, red bell peppers, seeded and chopped, green onions, chopped, fresh parsley, chopped, minced fresh garlic, dried rosemary (or use 1 tbsp fresh chopped rosemary, or to taste), sliced mushrooms, drained (or use fresh sliced mushrooms that have been sauteed first), raisins, chopped black olives (use kalamata olives, pitted and sliced if possible), grated parmesan cheese (can use more ), white bread (use french or italian-style bread, crusts removed and diced into 1/3-inch cubes), chicken broth (more if needed)

butter, sugar (or libby s pumpkin pie), eggs, pumpkin (libby s pie in a can is 16oz + 1 cup sugar + spices) or 16 oz libby s canned (libby s pie in a can is 16oz + 1 cup sugar + spices), flour, baking soda, salt, baking powder (if not using pumpkin pie mix), if not using pumpkin pie mix ), nutmeg (if not using pumpkin pie mix), allspice (if not using pumpkin pie mix), cinnamon (if not using pumpkin pie mix)

remember-you are working with yeast....and it s alive-so don tsp kill it before it has a chance to do it s job. use baby bottle warm water-not hot. make the sponge starter at least 2 (or as many as 16) hours before you plan to make the bread., stir the above ingredients together to make a thickish pudding-like mixture. cover loosely with plastic wrap and let it sit on your kitchen counter for at least 2 hours (or as many as 16-the longer you let it sit-the more flavor will be enhanced)., all of the sponge starter, warm (not hot) water, sugar (for browning crust-not flavor), salt (i use kosher ), active dry yeast, bread flour, if you prefer, you can use instant yeast-use 1/2 tsp in starter , and 1/2 tsp in dough)

frozen bread dough, thawed (use a 1-lb), soft butter, white sugar , plus, white sugar, brown sugar , packed, plus, brown sugar, chopped pecans (can use more or less ) or 1 cup walnuts (can use more or less), cinnamon, powdered sugar, whipping cream , unwhipped or 2 -4 tbsp use 18% table cream

toasted bread cubes, scalded milk, eggs, egg yolks, sugar, vanilla extract or 1 tsp almond extract, butter, melted, fresh raspberries , blackberries, strawberries, blueberries, at room temperature (or you can use other berries and can use frozen)

boneless skinless chicken breasts (thawed if using frozen ), tomato sauce (you can use regular spaghetti or pizza sauce), prepared pesto sauce, parmesan cheese, shredded (or a mixture of parmesan and mozzarella)

white sliced sandwich bread (purchase a 675-g loaf bread), onions, finely chopped (the largest you can find!), chopped fresh garlic (or to taste), butter (no substitutes!), celery ribs, finely chopped (including the leaves), poultry seasoning (or to taste), ground savory, seasoning salt (or use 1-2 tsp white salt, or to taste), fresh ground black pepper, water chestnuts, drained and coarsley chopped (can use 2 cans if desired for a more nutty flavor)

full-fat milk (or half and half cream), whipping cream, vanilla, egg yolks, sugar (or to taste), butter, softened (no subs), white bread (1 lb loaf, sliced into about 1/2-inch, crusts removed , use day-old bread), raisins (can use more or less )