Full Everyday Recipes

1 c Sourdough starter

2 1/2 c Buttermilk, fresh or

-from dried.
1 T Canola oil

1 oz Yeast, active 1 pkt

1/4 c Honey

3 c Bread flour

1 c Whole wheat flour

1/8 c Gluten flour

1 c Oatmeal, dry

1/4 c Wheat germ

1/4 c Oat bran, dry

1/4 c Wheat bran

1 T Sugar

2 t Salt

1 t Baking soda

OPTIONAL 1/4 c Hops

The night before mix starter and warm milk and 2 C bread flour,
and place in warm draft free place over night.
(I use the oven with
the light turned on - stays about 85 degrees).
OPTIONAL: Boil 1 qt
of water and add 2 T dried hops and let steep for 1/2 hour.
Use the
hop tea for all the fluid in the recipe.
Next morning, mix yeast
and 1 T sugar with 3 T warm water and set aside till foamy.
Grand
oatmeal into flour in blender.
Add oil, yeast, honey, whole wheat
flour.
Sprinkle salt and baking soda over batter and stir lightly.
Let sit for 30 - 50 min till bubbly and has risen to near double.
Add wheat germ, wheat bran, oat bran, oatmeal, gluten flour, and
bread flour till won’t take any more.
Place on floured board and
knead 5 min till silky smooth and elastic.
Place in bowl in draft
free place till double in size.
Knead again and shape.
FOR LOAVES:
Shape into 2 or 3 1# loaves, and set aside till rise to full size.
Place skillet or large pan in bottom of oven, place 3 C water in
pan for steam.
Bake bread 400 for 20 min, reduce heat to 325 for 20
min, then place on rack too cool.
FOR CLOCHE: Shape into ball,
sprinkle bottom of cloche with wheat germ, place cover on cloche
and place in draft free area till full size.
Bake at 375 for 30
min, remove lid to brown for 10 to 15 min.
Turn out onto rack.
The
bread has extra dietary fiber so is good for you and the hop tea
speeds up the fermenting so the dough rises faster.

————————–L.A.
TIMES FOOD
SECTION————————–
1 1/2 c Cake flour

1/2 c Flour

1 ts Baking soda

1 ts Baking powder

1/2 c Butter

1 c Sugar

1 Egg, lightly beaten

1 ts Vanilla

1 c Sour cream

———————————-TOPPING———————————-
1/4 c Flour

3/4 c Brown sugar; packed

1/4 ts Salt

1 c Chopped walnuts

1/4 c Butter

All ingredients should be at room temperature.
In bowl mix
together flours, soda and baking powder.
In another bowl cream
together butter with sugar until fluffy and light.
Add egg and
vanilla and mix well.
Add half of dry ingredients, mixing just
until flour is blended.
Blend in sour cream, then remaining dry
ingredients.
Spread half of batter lightly into a 10-inch tube pan.
Sprinkle with half of Topping and spread with rmaining batter.
Sprinkle with remaining Topping.
Bake at 350 degrees 40 to 45
minutes.
TOPPING: Mix together flour, sugar, salt and nuts.
Add
butter in small pieces.
Rub in by hand until mixture is crumbly.
Be
careful not to overmix.
Each serving contains about: 580 calories;
331 mg sodium; 85 mg cholestrol; 34 grams fat; 66 grams
carbohydrates; 7 grams protein; .77 gram fiber.
By: Rose Dosti,
L.A.
Times, Culinary SOS, in response to, “If I were dying, I would
want the coffee cake served in the junior and senior high schools
in Los Angeles as my last meal.
Do you, by chance, have the
recipe?” Rose responded, “Our sentiments exactly.
Here’s the recipe
as provided by the Los Angeles Unified School District archives.
As
a matter of record, the sour cream coffee cake has been served in
city school cafeterias since 1959.”

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