*  Exported from  MasterCook  *
 
                        BREAD DUMPLINGS (SOURDOUGH)
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breads                           Side dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            Sourdough batter -- proofed
    1       c            Milk
    3       lg           Eggs
    6       c            Flour, all-purpose
    2       tb           Baking powder
    1 1/2   ts           Salt
    6                    Toast slices -- cut in cubes
 
   Recipe by: Randy Pollak
   In a very large mixing bowl combine flour, baking
   powder, salt and toast cubes; mix well.
   In a medium bowl beat eggs slightly; add sourdough
   batter and milk. Stir until well combined.
   Pour batter mixture into flour mixture and mix dough
   until smooth. Divide dough into four equal pieces and
   shape each piece into small rectangular loaves. Set on
   wax paper, cover with plastic wrap and then a dish
   towel. Allow dough to rest for at least 1 hour.
   Prepare a large Dutch oven by placing a vegetable
   steamer inside and add water until it comes to just
   below the steamer. Cover and bring to boil. Reduce
   heat but it must be high enough to create steam. Place
   1 or 2 (depending on size as loaves will better than
   double in size) loaves unto steamer and for about 20
   minutes or until a toothpick inserted into center of
   loaf comes out clean. Four loaves is enough for about
   12-16 servings. Note: Dumplings may also be boiled, in
   which case you must cut each loaf in half; however
   steaming produces larger and lighter dumplings. If you
   wish you may refrigerate dumplings until cold
   carefully slice and wrap in plastic wrap then foil and
   freeze.
  
 
 
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