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Dan and Alicia from Burlington, VT
"Life is a moderately good play with a badly written third act."  - Truman Capote

Dan and Alicia

Burlington, VT

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Bread Sticks

  • 1 cup scalded milk
  • 1 tablespoon sugar
  • 1/4 cup butter
  • 1 teaspoon salt
  • 1/2 yeast cake
  • 1/4 cup lukewarm water
  • 1 egg white
  • 3 to 4 cups flour
Mix butter, salt, sugar and milk. When dissolved, add yeast cake, white of egg well-beaten, and enough flour to knead. Let rise to double its bulk, knead, shape, let rise with love and patience again, and bake in hot oven.

Sourdough White Bread

  • 2 packages dry yeast
  • 1/2 cup corn oil
  • 3 Tablespoons sugar
  • 1/2 cup sugar
  • 1 & 1/2 cups water, divided
  • 1 cup starter
  • 1 egg, beaten
  • 6 cups flour (up to 1 cup more, if needed)
  • 1 & 1/2 teaspoon salt
Mix 1/2 cup lukelukewarm water, yeast and sugar. Let mixture stand for 15 minutes (be patient, you rascal). Stir in remaining ingredients except flour. Mix completely for one minute. Stir in flour, 1 cup at a time, until mixture pulls away from the sides of the bowl. Knead for about 10 minutes on flour-covered surface or until mixture does not stick to the hands and is stretchy. Place in a large greased bowl. Turn dough over so it is greased on both sides. Cover with cloth or plastic and let rise with love and patience until double in size (2 to 4 hours).

Punch down and turn dough over so it is greased on both sides. Let it rise (rise up!) again until double in size (2 to 4 hours). Punch down the second time and divide dough into 3 parts. Shape into oblong loaves and place in greased 9 x 5 x 3 inch loaf pans. Let rise until double in bulk (2 to 4 hours).

Place in a cold oven and bake at 400°F for 15 minutes (be patient, you rascal). Reduce heat and bake at 350°F for 30 minutes longer. Bread is ready to take from oven when loaf sounds hollow when tapped. Cool on wire racks for approximately ten minutes (be patient, you rascal). Remove from pans. If you wish a darker brown top, brush with melted butter after 20 to 25 minutes cooking time.

From: D. R. Foster, Alabama

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