Quick soda crackers
Yield: 80 Servings
Ingredients:
- 4 c All-purpose flour
- 4 ts Salt
- 1 tb Baking powder
- 1/4 c Plus 2 Tablespoons Shortening
- 1 1/2 c Water
Instructions:
Salt for the tops (opt.) These crackers cannot truly duplicate the lightness of traditional
soda crackers, but they take a fraction of the time to make, and they
are delicious in their own right. Plain, slightly biscuity crackers,
they go well with soups or stews. 350~ F 25 to 30 minutes Preheat the
oven to 350~ F. In the food processor or a large bowl, combine the
flour, salt, and baking powder. Cut the shortening into the flour
until the mixture resembles coarse meal. Add the water, little by
little, and blend to form a dough that will hold together in a
cohesive ball. Divide the dough into 3 equal portions for rolling. On
a floured surface or pastry cloth, roll out to a rectangle
approximately 1/4 inch thick and position so the long edge runs
horizontally in front of you. Fold the left third of the dough over
the center third. Likewise, fold the right third over the center. The
dough is now in 3 layers with the seam running vertically. Give the
dough a quarter turn so the seam now runs horizontally. Roll out
again to a rectangle about 1/4 inch thick. Fold and turn the dough
again as in the first step. You are now ready for the final rolling.
Roll the dough out somewhat thinner this time, about 1/8 inch thick.
If desired, sprinkle the top lightly and evenly with salt and roll
over it lightly with the rolling pin. With a sharp knife, cut into
2-inch squares and place them on an ungreased baking sheet. Prick
each square 2 or 3 times with the tines of a fork. Bake for 25 to 30
minutes, or until lightly browned. Cool on a rack. Yield: 80-85.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: QUICK SOUR FRENCH BREAD
Categories: Breads
Yield: 1 Loaf
5/8 c Sour Cream
5/8 c Milk
1 1/2 T Vinegar
1 1/2 t Sugar
1 t Salt
1/8 t Baking Soda
2 1/2 c Bread Flour
2 t Yeast
Put into breadmachine according to your manufacturer's directions.
This turns out GREAT in the breadmachine or baked in a conventional
oven. To bake in conventional oven, preheat to 400 degrees. Form
loaves and let rise a second time. Slash the loaves 5 or 6 times with
a sharp knife and brush with cold water. Bake in preheated 400 degree
over for 15 minutes and then lower the temperature to 350 degrees and
bake for 5 to 10 minutes or until golden brown and bread sounds
hollow when tapped. This bread turns crispy on the outside and moist
with a sourdough texture on the inside. Med. for 1-1/2 lb. loaf.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: QUICK SOURDOUGH BREAD
Categories: Breadmaker, Breads
Yield: 12 Servings
2 1/4 c Bread Flour
1 tb Wheat Germ
1 1/2 ts Sugar
1 ts Salt
1/4 ts Ginger
1/2 c Water
1/2 c Dairy sour cream
1 tb Vinegar
1/2 Egg white
1/2 tb Water
1 ts Poppy seed
2 ts Yeast
Load as directed for your bread machine.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: QUICK SOURDOUGH FRENCH BREAD
Categories: Breads
Yield: 2 Servings
-JUDY LAUSCH DGSV34A
4 1/2 c Bread flour
2 tb Wheat germ
1 tb Sugar
2 ts Salt
1/2 ts Ginger
2 pk Fast-acting dry yeast
1 c Warm water; (120-130*)
1 c Sour cream; room temp.
2 tb Vinegar
1 Egg white
1 tb Water
2 ts Poppy seeds
1. In large bowl, combine 1 1/2 c flour, and next five ingredients
(wheat germ, sugar, salt, ginger and yeast); blend well. Add water,
sour cream and vinegar to flour mixture. Blend at low speed until
mositened; beat 3 minutes at medium speed. Stir in an additional 2 to
2 1/2 c flour until dough pulls cleanly away from sides of bowl. 2.
On floured surface, knead in remaining 1/2 to 1 c flour until dough
is smooth and elastic, about 5 minutes. Place dough in greased bowl;
cover loosely with plastic wrap and cloth towel. Let rise in warm
place until light and doubled in size, 25-35 minutes. 3. Grease large
cookie sheet. Punch down dough several times to remove all air
bubbles. Allow to rest on counter covered with inverted bowl for 15
minutes. Divide dough in half; roll each half to 14x8 rectangle. Starting with longest side roll up; pinch edges firmly to seal. Place seam side down on greased cookie sheet; taper ends to a point. With sharp knife make five 1/4" deep diagonal slashes on top of each loaf. Cover; let rise in warm place until light and doubled in size about 15 minutes. 4. Heat oven to 375*F. Bake 25 minutes. In small bowl beat egg white and water. Remove bread from oven; brush with egg white mixture. Sprinkle with poppy seed. Return to oven. Bake an additional 5 to 10 minutes or until loaves sound hollow when lightly tapped. Immediately remove from cookie sheet; cool on wire racks. Makes 2 (17 oz.) loaves. A Pillsbury Bake-off winning recipe formated for you by Judy Lausch.
