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Sourdough Bread

    • 1 cup “fed” sourdough starter



  • 1 1/2 cups lukewarm water
  • 1 to 2 teaspoons
  • instant yeast*
  • 2 1/2 teaspoons salt
  • 5 cups King Arthur Unbleached All-Purpose Flour
  1. Combine all of the ingredients, kneading to form a smooth dough.
  2. Allow the dough to rise, in a lightly greased, covered bowl, until it’s doubled in size, about 90 minutes.
  3. Gently divide the dough in half; it’ll deflate somewhat.
  4. Gently shape the dough into two oval loaves; or, for longer loaves, two 10″ to 11″ logs. Place the loaves on a lightly greased or parchment-lined baking sheet. Cover and let rise until very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 425°F.
  5. Spray the loaves with lukewarm water.
  6. Make two fairly deep diagonal slashes in each; a serrated bread knife, wielded firmly, works well here.
  7. Bake the bread for 25 to 30 minutes, until it’s a very deep golden brown. Remove it from the oven, and cool on a rack.

TIP: try it with

MANGO MURABBA (PARSI MURAMBO)

and Burrata

 

 

 

Rita

These are Original Recipes of the Parsi way of cooking in India. You will find a unique blend of spices, that makes the food very appetizing, nutritious and wholesome. Vegetables, Meats and Dairy products are the foundation. Cinnamon, Nutmeg, Cloves, Cardamon, Rosewater etc, flavor the food and remind us of the sweetness of life. Curry Powder, Ginger, Garlic, etc add the zest! Happy Cooking and enjoy the fruits of your labor. Rita has published several cookbooks on Amazon.com Parsi Cuisine Cookbooks by Mrs. Rita Jamshed Kapadia 1. Parsi Cuisine Manna of the 21st Century 2. Parsi Indian Kitchen 3. Vividh Vani (re-print in Gujarati) 4. Pickles, Chutney, Masala and Preserves 5. Meats, Seafoods, Desserts, Dhansak, Vegetarian Delights 6. Treasured Grandmother's Recipes: Zoroastrian Parsi Celebrations and Ceremonies

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