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Daddy's Sourdough Apricot Walnut Bread
* Exported from MasterCook *
DADDY'S SOURDOUGH APRICOT WALNUT BREAD
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
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1 c Starter
1 1/2 c Water
1/2 c Oil
1/2 c Sugar
12 Apricots (dried), diced
1/4 c Walnuts, coarsely chopped
2 c Whole wheat flour
4 c Bread flour, bromated
1 t Salt
Feed starter 1/2 C sugar, 1 C water and 1 T instant
potato flakes once a week, stirring well. Let mixture
sit in uncovered container all day to feed and grow.
After 8 - 10 hours, remove 1 cup of starter to bake
bread; return remainder of starter to refrigerator in
loosely covered container.
Combine starter, water, oil, sugar and apricots and
mix well. Add walnuts and the whole wheat flour;
blend together with a whisk. Add 2 cups of the bread
flour and mix again.
Add the last 2 cups of the bread flour, combined with
the salt, and mix again.
The dough will be sticky and a little stiff. Put the
dough in a greased (or sprayed with Pam) bowl and
cover with a damp cloth. Let rise until doubled in
bulk.
Punch down and divide into three equal pieces. Put
each piece into a greased loaf pan and let rise until
they reach the tops of the pans. Bake at 350 degrees
F. for 30 minutes or until browned and pulling away
from the sides of the pans.
Cathe's notes:
* Was originally Dot Howell's recipe. You can
substitute white corn syrup for part or all of the
oil; the bread might cook more quickly and brown too
soon if not watched carefully. Can also substitute
1/4 C oatmeal for 1/4 C flour.
* Daddy speeds up the process; he feeds the starter
and then puts it into a hot water bath for about an
hour. While the starter sits in its bath, he mixes his
ingredients for the bread. He uses 1 cup of the
starter and lets the remainder sit outside for several
hours. He makes his dough and puts it in a hot water
bath to rise. When he punches it down, he puts the
pans over a hot water bath to rise. He accomplishes
the entire process in one day instead of two days.
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