Sourdough Nepalese Bread

* Exported from MasterCook *

SOURDOUGH NEPALESE BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 c Sourdough starter sponge*
2 c Whole wheat flour
2 tb Sugar
1/2 ts Baking powder
1/4 ts Cinnamon
1/4 ts Nutmeg
1/4 ts Cloves, ground
1 Egg, slightly
-beaten
1/2 ts Salt
1/2 c Milk

In sourdough starter put the beaten egg and the 1/2
cup milk. Sift all the dry ingredients together; add
to the starter mixture. Work until the dough forms a
smooth ball. Add more flour if needed. Dough should
not be sticky,
but should be soft. Cover and let rise for 1/2 hour
or so. Divide into 4 equal parts. Shape each into a
ball. On a lightly floured board, roll out each ball
into an 8-inch circle. Cut into quarters. Heat 1 1/2
inches of salad oil in a heavy skillet at 400F. Lower
1 portion of dough at a time into the hot oil; as soon
as it returns to the surface, immediately turn over,
using a slotted spatula. Continue to cook for 2
minutes or until puffed and golden brown. Lift out
and drain on paper towels. Serve warm. Good with lamb
stew.

* Take your Mother Reserve out of refrigerator the
night before, mix 1 1/2 cups water, 1 1/2 cups flour
and the Mother Reserve and 1 tablespoon sugar. Cover
and let set overnight. Next morning take your Mother
Reserve back out, and after taking out what you use in
the recipe, sprinkle the reserve with a dash of sugar
and return to the refrigerator for future use.

From Pat's Sourdough & Favorite Recipes



- - - - - - - - - - - - - - - - - -