Complese's Country Cookin'

Sourdough Bread
Prep time: 2 hours 45 minutes
Cook time: 30 minutes
Preheat oven: 375

Ingredients:

1 (.25 ounce) package active dry yeast (or 2 1/4 tsp)
1 cup warm milk (100 to 110 degrees)
3 tablespoons white sugar

4 3/4 cups bread flour
2 1/2 teaspoons salt
2 tablespoons margarine, softened
1 1/2 cups sourdough starter

1 extra large egg
1 tablespoon water

Directions

In small bowl combine milk, sugar and yeast (in that order). Let sit until creamy foam appears on the top (about 5 minutes). This is proofing the yeast.

In a large bowl, combine 1 cup flour and salt. Add yeast mixture and softened butter or margarine. Stir in starter (if starter is refrigerated ensure that it’s at room temperature prior to using). Mix in 3 3/4 cups flour gradually, you may need more depending on your climate.

Turn dough out onto a floured surface, and knead for 8 to 10 minutes. Place in a greased bowl, turn once to oil surface, and cover. Allow to rise for 1 hour, or until doubled in volume.

Punch down, and let rest 15 minutes. Shape into loaves. Place on a greased baking pan. Allow to rise for 1 hour, or until doubled.

Mix egg and water together to create egg wash. Brush egg wash over tops of loaves.
Bake at 375 degrees F (190 degrees C) for 30 minutes, or till done.

For Thanksgiving I made two things, dinner rolls and chocolate whip pie. Both were fairly easy. In this post is the dinner rolls, for the pie recipe look for “Chocolate Whip Pie” under desserts.

Simple White Dinner Rolls

Preheat oven to 375 degrees
cook time – 15 minutes
Prep time 2 hours
yield – 15 rolls

1  C warm water (100 to 115 degrees)
¼ C white sugar
1 Tblsn active dry yeast
3 ¼  C flour
3 ¼ tsp Volatile Wheat Gluten
1 tsp salt
1 lrg egg
2 Tblsn butter, melted

2 Tblsn butter, melted

Combine water, sugar and yeas in a small bowl, let rest for 5 minutes. A cream colored foam should appear on the top (almost resembling dish soap bubbles). If not, examine the expiration of your yeast and try again. (This process is called proofing the yeast and is crucial!)

In large bowl combine flour, wheat gluten and salt. Add in egg, butter and yeast mixture. Combine well then turn onto lightly floured surface (about 1 tablespoon per cup of flour in recipe) and knead for 15 minutes. Place in greased bowl, turning once to coat. Cover and let rise until double (about an hour).

Punch down dough in center and let rest 5 minutes. While resting grease a 9×13 baking sheet. Knead dough for 10 minutes, form into rolls and set in greased pan. Let rise until doubled in size, 30 to 45 minutes. Bake in preheated oven for 12 – 15 minutes. Brush with melted butter when fresh from oven. Serve warm and enjoy!