Sourdough whole wheat herb bread bm
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Water; warm, 105 degrees |
| 1 | cup | Sourdough starter |
| ½ | cup | Salad dressing, creamy onion |
| 1 | Eggs | |
| ½ | teaspoon | Sage |
| ½ | teaspoon | Thyme leaves |
| ½ | teaspoon | Basil leaves |
| 1 | teaspoon | Salt |
| 1 | tablespoon | Sugar |
| 2 | cups | Flour, whole wheat |
| 1½ | cup | Flour |
| 2 | teaspoons | Yeast |
| 1 | cup | Cheese, cheddar, shredded |
Directions
PLACE IN BREADMAKER
ADD AT BEEP
Sylvia's comments: this came out great except that the dough looked too dry, so I added a tiny bit more water and it overrose, with a texture a little too coarse to suit me. Next time I'll just use the amount of water called for.
If you don't want whole wheat, but prefer a white bread base, substitute 3-½ cups bread or AP flour for the 2 Cups whole wheat AND the 1-½ cups bread or AP flour measurements.
Posted on GEnie Food & Wine RT Dec 23, 1992 by C.SVITEK [cathy] From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook moderator at net/node 004/005, Internet sylvia.steiger@...
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