Sourdough Bread

(Alias Mama’s Weapon)

Starter

3 ˝ C unsifted strong bread type flour

2 C warm water

1 T sugar

1 pkg active dry yeastDissolve yeast according to package.

 

Combine with flour and sugar and gradually add warm water to dry ingredients and beat until smooth. Cover with transparent wrap; let stand in warm place for 2 days. To maintain starter 1/ ˝ C must be used or removed weekly and 1 ˝ C strong bread-type flour add with 1 C warm water weekly. Always beat until smooth after addition. Store covered in warm place. Remember always stir before using or removing.

Sourdough Bread

1 ˝ C starter

3 T sugar

2 T margarine

1 pkg active dry yeast

3/4 C milk

1 t salt

1/4 C warm water

5 to 6 C unsifted flour

 

Scald milk. Stir in sugar, salt and margarine; cool to lukewarm. Measure warm water into large warm bowl. Sprinkle yeast over water and stir until dissolved. Combine lukewarm milk mixture starter and 2 ˝ C flour; beat until smooth. Stir in additional flour to make a stiff dough. Turn out onto lightly floured board and knead until smooth and elastic about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover and let double in size in warm place, free from draft. (About 1 hour)

Punch dough down and divide into three equal pieces. Form into round balls or a 14" tapered roll. Place on greased baking sheets. With sharp knife make several cuts crisscross fashion on tops or round loaves or make diagonal cuts on top of long loaves. Cover let rise in warm place until double in bulk, about and hour.Bake at 400 degrees about 25 minutes, or until done. Remove from baking sheets and cool on wire racks. Makes 3 loavesNote: do not drop or you may need the services of a carpenter!!

Linda’s Angel Biscuits

2 pkg yeast

1/4 C sugar

1 t soda

1 C vegetable shortening

˝ C warm water

5 ˝ C self-rising flour

2 C buttermilk

 

Dissolve yeast in warm water. Sift 5 C flour and soda together. Sprinkle sugar over flour mixture. Cut in shortening. Add yeast mixture and buttermilk. Sprinkle ˝ C flour on pastry board. Dump dough onto floured board and knead lightly until dough is smooth and holds together. Roll out dough and cut into biscuit shapes. Biscuits do not have to rise. Put into greased pans Bake at 350 degrees until brown, about 15 t 20 minutes. Makes about 3-4 dozen.

Mrs.’s Ledbetter’s Monkey Bread

6 C flour

1 or 1 ˝ C mashed potatoes

2 eggs

2 sticks of margarine

˝ C warm water

1 C pecans

1 box powdered sugar for icing

2 C oatmeal

1/4 C sugar

1 C warm milk

2 pkg yeast

1 C sugar mixed with 1/4 C cinnamon

1 teaspoon vanilla for icing

Warm milk, add sugar and 1 stick margarine and let stand. Add yeast to warm water and combine all dry ingredients. Combine milk mixture, yeast mixture and dry ingredients. Add eggs and knead dough. Let rise on hour. Roll out on table as you do for jelly roll and baste with remaining stick of margarine. Then sprinkle sugar cinnamon mixture and then pecans. Roll up and cut into 1/4 " slices. Put on cookie sheets and flatten lightly and bake at 400 degrees for 20 minutes. Add 1 teaspoon vanilla and milk to powdered sugar to make icing. Ice rolls while hot. Makes 60 rolls.

Linda’s Carolina Cornbread

(East Coast Thanksgiving Tradition)

6 C crumbled cornbread

4 C loaf bread crumbled

1 C chopped celery

3/4 C finely chopped onion

2 t salt

1/8 t pepper

˝ to 1 t sage

3 eggs beaten

2 to 2 ˝ cups turkey or chicken broth

 

Mix crumbled breads together. Saute celery and onion in butter until tender. Add to bread mixture. Add salt, pepper and sage. Add eggs and enough broth to make moist. (Linda says she put it in her blender and it is real soupy.) Spoon into greased 9" by 13" pan. Bake at 400 degrees 30 to 45 minutes or until browned. Makes 12 servings.

Garlic Cheese Spread

1/4 lb butter softened

1 t minced garlic

1/4 C mayonnaise

˝ C freshly ground cheese as Cheddar, Swiss, Parmesan, Romano etc

Combine and mix well. Slice french bread into 1" slices. Spread generously on bread. Bake 12 to 15 minutes at 350 degrees. Great with any Italian meal!

Mayonnaise Muffins

3 C sifted flour

2 C milk

1 C mayonnaise

 

Mix all together and pour into paper lined muffin cups or greased muffin tins. Bake at 350 degrees until brown on top. Makes 18-24 muffins. Best served hot!

"Beer Bread"

1 can cold beer

2 ˝ cups self rising flour

 

Stir until all wet pour in 3" x 5" x 9" greased bread pan.