4 c Sourdough starter sponge
2 tb Honey
1 1/2 ts Cream of tartar
1 ts Salt
3 Eggs
2 tb Butter, melted
1/2 ts Nutmeg
1 ts Vanilla or rum
-extract
4 c All purpose flour
Set your starter the night before by adding your sourdough start to 2
1/2 cups water and 2 1/2 cups all-purpose flour. Mix well. Sprinkle
top with 1 teaspoon sugar. cover and let set overnight. Next
morning take your original starter amount back out and return to the
refrigerator for future use. To the 4 cups of starter sponge add the
eggs and beat well. Add the melted butter, honey and vanilla. Stir
until blended. Mix flour, salt, cream of tartar and nutmeg. Add to
sponge a cup at a time. Knead until smooth. About 10 minutes. Put
into a glass bowl that has been greased, turn once to get oil on both
sides. Cover with a damp cloth and let rise until double in size.
Beat down with fists and make into loaves. Put into 2 loaf pans, let
raise again until double in size. Bake for 50 minutes at 375F or
until done. Makes 2 loaves or 30 dinner rolls. Goes wonderfully with
Thanksgiving Dinner and makes great turkey sandwiches.
Yields
1 Loaf
