32
WHITE SOURDOUGH BREAD
Ingredients
1.0 lb.
1½ lb.
2.0 lb.
Water (80°F/27°C)
½ cup + 1 tbsp.
¾ cup
¾ cup + 1 tbsp.
Starter
(see above recipe)
¾ cup
1 cup
1¼ cup
Sugar
2 tsp.
1 tbsp.
4 tsp.
Salt
1 tsp.
1½ tsp.
2 tsp.
Bread flour
2 cups
3 cups
4 cups
Active dry yeast
1½ tsp.
2 tsp.
2¼ tsp.
Select White
Course
Select Rapid White
Course
Active dry yeast
2 tsp.
2½ tsp.
2¾ tsp.
CORNBREAD
Ingredients
1.0 lb.
1½ lb.
2.0 lb.
Eggs, large; room
temperature
1
1
2
plus enough water
(80°F/27°C) to equal
¾ cup + 2 tbsp.
1 cup + 3 tbsp.
1¹/³ cups
Oil or butter
2 tbsp.
3 tbsp.
¼ cup
Honey
2 tbsp.
3 tbsp.
¼ cup
Salt
1 tsp.
1½ tsp.
2 tsp.
Dry milk solids
1 tbsp.
2 tbsp.
2½ tbsp.
Bread flour
2 cups
3 cups
4 cups
Cornmeal
¼ cup
1/3 cup
½ cup
Active dry yeast
1½ tsp.
2 tsp.
2¼ tsp.
Select White Course
Select Rapid White
Course
Active dry yeast
2 tsp.
2½ tsp.
2¾ tsp.
Summary of Contents for TR2500BC
Page 79: ...79 ENGLISH NOTES ...
Page 159: ...159 ESPAÑOL NOTAS ...