HINTS FOR SUCCESSFUL SOURDOUGH BAKING
1.Always make starter in a glass container. Never store in metal containers or use metal utensils. The starter will react with the metal.
2.All ingredients, including starter, should be at room temperature
3.When removing starter, always replenish it. Let stand at room temperature for 3 to 5 hours, until bubbles start to form. Cover and refrigerate.
4.If starters separates (liquid forms on surface), stir until blended before using.
5.If the liquid that forms on surface of starter turns pink in color at any time, discard the starter and start over again with fresh ingredients.
6.IMPORTANT: Sourdough bread made in an automatic breadmaker requires the addition of yeast. The starter’s strength and the rising times in the breadmaker are not sufficient to allow for proper rising without the use of additional yeast.
COTTAGE CHEESE AND CHIVE BREAD
(Sweet Setting – Not for Timer)
All ingredients at room temperature
1 cup cottage cheese | ||
1 egg | 3 Tbsp. dried chives | |
2 | Tbsp. butter or margarine | |
3 | – 4 oz. water |
|
Measure all ingredients into bread pan in the order listed above, beginning with the column on the left, followed by the column on the right. Select Sweet setting. Select crust setting if other than “Medium.” Press the “Start/Stop” button to begin the breadmaking process. The display will begin counting down the minutes until the end of the cycle. When the baking is complete, the display will read 0:00 and the unit will signal (when this occurs, you may choose to press the “Start/Stop” button to cancel the
NOTE: Once the “Start/Stop” button is pressed, the selected function(s) cannot be altered.
To make any changes once the process has begun, the unit must be stopped, reset and restarted. To stop, press “Start/Stop” and hold for 2 – 3 seconds until signal sounds and the screen reverts to the setting display.
26
