*  Exported from  MasterCook  *
 
                KING ARTHUR - ONION CARAWAY SOURDOUGH BREAD
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       c            King Arthur Unbleached
                         -All-Purpose Flour
    3       tb           Sugar
    2 1/2   ts           Salt
    1       tb           (or packet) active dry yeast
    1       c            Milk
    2       tb           Butter or margarine
    1 1/2   c            Sourdough starter
                         Cornmeal to sprinkle on
                         -baking sheet
    1                    Egg white beaten with 1
                         -Tbsp. water, for wash
      2/3   c            Finely chopped onion
 
   “This recipe was sent to us by Ceil Downey, of
   Framingham, Massachusetts, a long-time friend and user
   of King Arthur Flour. This recipe contains active dry
   yeast, which eliminates the need to develop a sponge.
   The onion topping adds zest.”
   
   Caraway seeds to spinkle on top of loaves
   
   Making the Dough:  Combine 1 cup of the flour, the
   sugar, salt and yeast in a large bowl.  Then, combine
   the milk and butter or margarine in a saucepan.  Heat
   over low heat until liquid is very warm, 120 to 130
   degrees (the butter does not need to melt).
   
   Gradually add the liquids to the dry ingredients,
   beating well. Blend in the starter and another cup of
   flour.  Beat again. Stir in enough additional flour to
   make a soft dough.
   
   Kneading & Rising:  Turn the dough out onto a lightly
   floured board and knead until smooth and elastic,
   about 10 minutes. Then place it in a greased bowl,
   turning the dough to grease the top. Cover and let
   rise in a warm, draft-free place until doubled, 1 to 2
   hours.
   
   Shaping & Rising:  Punch down the dough, turn it out
   onto a board and divide it in half (or quarters).
   Cover and let rest 15 minutes. Shape into 2 long
   loaves (or 4 small round loaves) and place on baking
   sheets that have been sprinkled with cornmeal. (For
   regular-shaped loaves, place in 2 greased 4 1/2 x 8
   1/2″ bread pans.)  Cover and let the loaves rise until
   doubled in bulk, about 1 hour.
   
   Baking:  About 15 minutes before you want to bake your
   bread, preheat your oven toF«,§XlU“•puyÚÏÉ
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   ~-- * Origin: Someone’s in the kitchen with Debbie!
   San Diego, (RA 1:202/203.14) ** BBS: High Country East
   Date: 04-15-93 (18:19) Number: 962 From: DEBBIE
   CARLSON               Refer#: NONE To: ALL Recvd: NO
   Subj: King Arthur Recipes 6/8        Conf: (52)
   CookingEch ** -Begin Recipe Export- QuikBook version
   0.96 Beta A
  
 
 
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