Sourdough Tasty Bread
(for 2.75 lb. loaf)
Starting with Four Hour Bread Recipe:
Decrease Basic Four Hour Bread Recipe by 1/2 cup skim milk
Add 8 ozs. sour cream (after proofing stage)
Add 1/2 cup white vinegar (after proofing)
This modern shortcut to making sourdough bread would have been welcome in grandma's day. Instead of mixing 2 cups flour, 2 cups non-chlorinated water or milk, 1 tsp. sugar, 1 tsp. salt, 1 tsp. white vinegar in a non-metal bowl with a wooden spoon. Letting this set overnight in a warm place (summertime) covered with a cheesecloth to expand twice in size, be bubbly, and have a pleasant yeasty odor. In morning, set aside 1/2 cup of this mixture for refrigeration in a pre-scalded pint canning jar with a tight fitting lid. Use the remainder immediately to make bread. Use the refrigerated portion after a week by mixing it with 2 cups flour and 2 cups non-chlorinated water or milk and set in a warm place for 12 hours to rise. In the morning, save out 1/2 cup for refrigeration to continue.
Cinnamon Raisin Bread
4 1/2 cups white flour
3 tbls. ground cinnamon
2 tsp. vanilla extract
1 tbls. apple cider vinegar
2 tbls. brown sugar
3/4 cup raisins (stir in last)
Other ingredients besides above, from basic Four Hour Bread recipe.
Honey Raisin Oatmeal Bread
1 1/2 cups rolled oats (old fashioned style)
3 cups unbleached white flour
3 tbls. honey or brown sugar
3/4 cup raisins (stir in last)
Other ingredients from basic Four Hour Bread recipe. Bake until center temperature is 190 degrees F.
Thirded, Indian and Rye Bread
1 1/2 cups white corn or yellow corn flour (original ground meal)
1 1/2 cups rye flour
1 1/2 cups wheat flour
Other ingredients besides flour from basic Four Hour Bread recipe.
Delicatessan Bread (Jewish, Slavic Cusines)
Optional choice of sourdough taste (see above)
1 1/2 cups rye flour (original: cracked or coarse rye meal used)
3 cups wheat flour
Other ingedients besides flour from basic Four Hour Bread recipe.
Choice of Flour*
Wheat, rye, and barly contain various degrees of natural healthy gluten which has no toleration issue for most people. Rye flour produces denser bread than wheat or white flour, and has a darker colored appearance.
Gluten free flours include rice, sorghum (milo), garbanco and garfava bean, soy (in the top ten of being related to food allergies), amaranth, almond meal, arrowroot, corn (make small trial test for sensitivity to cross-contamination from wheat harvesting equiptment), chestnut flour.
*Source: Wikipedia
