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3433
Kansas Prairie
Sunflower Seed Bread
Makes one 2.5 lb Loaf
INGREDIENTS
1 cup plus 1 tablespoon water
5 tablespoons unsalted butter, softened
1 large egg
2 tablespoons sugar
3 tablespoons powdered milk
4 teaspoons vital wheat gluten
1 tablespoon kosher salt
3 cups unbleached bread flour
1 cup sunflower seeds, lightly toasted
METHOD
1 Following the order listed, place ingredients in bread pan.
Insert bread pan into breadmaker; close lid.
2 Press MENU and select BASIC.
3 Press SIZE and select LARGE.
4 Press COLOR and select MEDIUM.
5 Press START.
6 Total machine time is 3 hours.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
Sourdough Starter
Makes 1 Cup
INGREDIENTS
1/2 cup unbleached all-purpose flour
1/2 cup chlorine-free water
1/8 teaspoon bread machine yeast
2 tablespoons buttermilk
METHOD
1 In a clean, 1-quart glass jar, stir together the ingredients until smooth.
2 Cover the jar with a cloth napkin or cheesecloth and secure in place
with a rubber band.
3 Leave, undisturbed, at room temperature for 3 days.
4 On the third day, uncover and “feed” starter with 1/2 cup unbleached
all-purpose flour and 1/2 cup water.
5 Cover and leave at room temperature for 24 hours.
6 Starter is now ready to use in any recipe. Simply remove amount
called for and “feed” as before with 1/2 cup unbleached all-purpose
flour and 1/2 cup water.
7 Store starter, covered loosely with a lid, for up to 1 week before
feeding again.
8 For longer keeping, cover and freeze starter for up to 3 months.
9 If starter ever turns color, with pink or dark spots on it, discard it. It
means unfriendly yeast cultures have taken up residence in your
starter. Make a new batch.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
BreadmakingMachine manual 7/13/08 9:40 PM Page 33