*  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
 --------  ------------  --------------------------------
    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.
  
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving