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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. 1
1
/3 cups
Oil 2 tbsp. 3 tbsp. ¼ cup
Honey 2 tbsp. 3 tbsp. ¼ cup
Salt 1 tsp. 1½ tsp. 2 tsp.
Dry milk 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.