Grandmommy’s Sourdough Bread
A nostalgic recipe with an intoxicating smell

Grandmommy’s Sourdough Bread

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Adjust Servings:
200g Cheese
3 pieces Bacon
400g Tomatoes
300g Beef Neck
200g Onions
150g Milk

Nutritional information

Sat Fat

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Why save a roast for when the family come over? This mini version's great any day of the week





When I was a young lad, during the holidays, and pretty much any time my cousins came into town, my grandma would bake loafs of the most delicious, perfect bread at her house. My parents lived next door to my grandparents, so you could literally smell the bread from her house to mine. There is nothing like the infectious smell of fresh, baked bread. I grew up in a south miami neighborhood called “High Pines”, which was directly adjacent to the Bakery Center, which is now, of course, Sunset Place. When the Bakery Center was still around my dad tells stories of how the whole neighborhood used to be flooded with the smells of freshly baked bread when he would wake up to go to school in the mornings.

Place the ingredients into the pan of your machine, in the order suggested by the manufacturer; program for French Bread, or a similar long-rising cycle; and press start. Check the dough after about 10 minutes of kneading; add additional water or flour as necessary to make a smooth, soft dough. Remove the bread from the machine when it’s done, and cool it on a rack.

In this recipe we are using the French bread cycle- which called for a total of 30 minutes of kneading, a first rise of 40 minutes, and a second rise of 1 hour, 50 minutes. This long second rise that allows the sourdough to grow to the big, puffy volume. The bread bakes for 60 minutes, slightly longer than the usual 55 minutes. Your machine may have a whole-grain or some other cycle that approximates these kneading and rising times.

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