Emprimir
Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 1 1/2 c. Lowfat milk
- 2 Tbsp. Solid vegetable shortening
- 1 1/2 tsp Salt
- 1 pkt Dry yeast, dissolved in 1/4 hot water
- 1 c. Herman sourdough starter at room temperature
- 5 x To 6 c. bread flour
Direcciones
- Makes two 9x5 inch loaves
- 1. In a wide saucepan, combine the lowfat milk, shortening, sugar, and salt.
- Place over medium heat and stir till the shortening is melted. Transfer to a large mixing bowl to cold.
- 2. When the mix is barely hot to the touch, stir in the dissolved yeast. Blend in the sourdough starter. Add in 2 c. of the flour and beat with a spoon till smooth. Gradually blend in additional flour till the dough becomes too difficult to stir. turn out onto a floured surface and knead in as much of the remaining flour as necessary to create a cohesive dough. Continue kneading in flour till the dough is soft yet no longer sticks to the work surface. Transfer to a greased bowl and cover with a clean kitchen towel. Set aside to rise till double in bulk.
- 3. Generously grease two 9x5 inch loaf pans. Punch the dough down, then turn it out onto a floured surface. Shape it into 2 loaves and place them in the prepared pans. Cover and set aside to rise. When double in bulk, bake in a preheated 375 oven for 35 to 40 min, or possibly till the crust is nicely browned. Cold on a rack for 5 min, then turn out. Complete cooling on the rack.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 33g | |
| Recipe makes 12 servings | |
| Calories 33 | |
| Calories from Fat 22 | 67% |
| Total Fat 2.46g | 3% |
| Saturated Fat 0.69g | 3% |
| Trans Fat 0.71g | |
| Cholesterol 2mg | 1% |
| Sodium 304mg | 13% |
| Potassium 57mg | 2% |
| Total Carbs 1.74g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 1.59g | 1% |
| Protein 1.25g | 2% |
