Southwestern Sourdough

February 22, 2021  Online Recipe Guide Avatar

Makes 1 loaf

1 cup sourdough starter

2 to 2-1/4 cups all-purpose flour

1/3 cup cornmeal

1 tablespoon sugar

1 tablespoon taco seasoning mix

1 envelope FLEISCHMANN’S RapidRise Yeast

1 teaspoon salt

1/4 cup water

1 tablespoon butter or margarine

2 tablespoons drained, diced roasted red bell peppers or pimientos

Stir sourdough starter before measuring. Measure out 1 cup sourdough starter and bring to room temperature.

In a large bowl, combine 3/4 cup flour, cornmeal, sugar, taco seasoning mix, undissolved yeast, and salt. Heat water and butter until very warm (120o to 130oF); gradually add to starter. Add liquid ingredients to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in bell pepper and enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Roll dough to 12 x 7-inch rectangle. Beginning at short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down, in greased 8 1 / 2 x 4 1 / 2-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.

Bake at 375oF for 20 to 25 minutes or until done. Remove from pan; cool on wire rack.

Sourdough Starter:
3 cups all-purpose flour
1 tablespoon sugar
1 envelope FLEISCHMANN’S RapidRise Yeast
2 cups very warm water (120o to 130oF)

In a large bowl, combine flour, sugar and undissolved yeast. Gradually add water to flour mixture; stir until smooth. Cover loosely; let stand in warm place until bubbly and sour-smelling, about 2 days. Starter may darken, but if it changes to another color, discard and start over. To store, cover and refrigerate until ready to use.

To replenish and keep starter alive: Once a week, stir in equal amounts of all-purpose flour and warm water (100o to 110oF). Beat until smooth. Cover and let stand in warm place until mixture is bubbly and sour-smelling and a clear liquid has formed on top, about 12 to 24 hours. Use or cover and refrigerate until ready to use.

Nutrition Information
Per Serving:
Serving size : 1 / 12 of recipe
Calories : 140; Total fat : 1.5 g; Saturated fat : 0.5 g;
Cholesterol : 5 mg; Sodium : 280 mg; Carbohydrates : 28 g; Dietary fiber : 2 g; Protein : 4 g


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