Savor the Flavor

SOURDOUGH BREAD

Ingredients: Starter

1 package yeast instant potatoes 1/2 cup sugar 1 cup hot water from the tap, 3 tbsp.distilled is best since most tap water has chlorine which will kill yeast)

Bread All of starter 1 1/2 cups hot water from the tap 1/4 cup vegetable oil 1/2 cup sugar 1 tbsp. salt 6 cups flour (plain not self-rising)

Instructions: For the starter, shake ingredients together in a quart jar, then uncover and let sit until bubbles form (from 10 minutes to an hour). For the bread, mix ingredients together, put in a large bowl. Knead dough until smooth and elastic and does not stick to counter. Place in a large, greased bowl, cover with a towel and let rise in a warm place until doubled in size. Punch down. Shape into 2 loaves and place in greased pans. Let rise again and bake at 350 degrees about 30-45 minutes. Loaves are done if they sound hollow when tapped. Makes 2 loaves. Optional: If you want to make whole wheat bread use 2 cups whole wheat flour and 4 cups plain, not self-rising.

Carolyn Demopoulous

Sweet Beer Bread

Ingredients: 3 cups self-rising flour 1/2 cup sugar 1 (12 oz.) bottle beer 1/4 cup butter, melted

Instructions: Stir together the flour, sugar, and beer. Pour the batter into a lightly greased 9X5 loaf pan. Bake at 350 degrees for 45 minutes. Pour melted butter on top and bake an additional 10 minutes.

*Sounds too simple to be good…? JUST TRY IT!

Ranae Semonco Bailey

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