Spanish Stew

Ingredients:
2 cans diced tomatoes (4c)
1 can tomato sauce (1c)
(Or 5c blended fresh tomatoes)
1 Can of corn, drained
1lb. Turkey burger or stewed beef
1 large white onion
2T flour
2T. Brown sugar
1 T. Worcestershire sauce
1t. Mrs Dash
1/2t. salt (2t if fresh tomatoes)
Directions:
-Brown meat and onion. Stir in flour.
-Stir in remaining ingredients
-Serve over cooked rice

Sourdough Pizza

DOUGH INGREDIENTS:
1 c. sourdough start (I like Italian)
1 c. water (80*)
2 c. white, unbleached flour
1 T. sugar
1 1/2t. salt
1 1/4 c. white flour

DIRECTIONS:
1. Stir all ingredients except last flour
2. Knead in last flour for 5 min
3. Place in covered bowl and rise 8-12 hours
4. Roll out on a large, greased and corn-meal sprinkled pizza pan
5. Spread 1 can tomato sauce (8oz) and 1t. dry basil on top
6. Sprinkle 1 1/2-2c. mozzarella cheese and desired toppings on top
7. Rise 2 hours, if desired, if not go ahead and bake for the longer time amount
7. Bake at 425* for 13-15 min

Simple Sourdough Circle Bread

INGREDIENTS:
1 loaf:            2 loaves:
1 c.                2 c. sourdough start (I like italian)
3/4 c.           1 1/2 c. water (85*) 
(3/4c+2T)      (1 3/4 c. for thick starts)
1 1/2 c.          3c. white flour
1 1/4 t.           2 1/2t. salt
1c+3T.          2 1/3c. more white flour

DIRECTIONS:
1. Stir all ingredients except last white flour.
2. Knead in last amount of white flour for 5 min.
3. Let rise in a covered bowl on counter 8-10 hours (until double)
4. Grease pan (I used a circle glass pan- you can use a regular bread pan).
Place dough in and cover
5. Let rise 2 more hours
6. Bake @415* for 30 min. (or until golden brown)
(If not brown, bake for additional 10 min at 380*)

Sandwich Bread

1.25lb LOAVES (14-16 slices)

((1 ¼ c. water makes a 1.25 lb loaf - perfect for a medium size pan - 8 ½ x 4 ½  x 2 ½ )

2 LOAVES

Ingredients:

2 ½ c. warm water 105* (2c for sourdough)

3 c. flour (wheat or white)

2 1/2 T. powdered milk (or replace 1c of water with warm milk)

2 ½ t. yeast (saf instant) (or 1c sourdough start + 1/4t soda)

¼ c. sugar

¼ c. oil

2 ½ t. salt

3- 3 1/4c flour (2 1/4- 2 1/2c for sourdough)

Directions:

1. With beaters, mix all ingredients, except last flour amount

2. Add remaining flour with kneaders and knead 5-7 min

(5 min for white, 6 min for half/half, 7-10 min for all wheat)

3. Grease 2 Loaf Pans and with oil on hands, form into two loaves (sourdough needs to rise in bulk for 6 hours or until double and dough kept at 76*)

4. Cover with a towel and let rise on cool stove or a towel on the counter for 35 min. (3hr for sourdough)
*For better flavor with instant yeast, let water be 70-80* and rise for 1 1/2 hrs.

5. Preheat the oven to 350* and let rise 10 more minutes (or until 1" above top of pans)

6. Bake on the middle rack in oven for 30-35 min - or until golden brown.

7. Remove from pans and cool on wire racks for 20-30 minutes before slicing.

6 LOAVES

Ingredients:

7 ½ c. warm water (6c for sourdough)

8 c. flour (wheat or white)

½ c. powdered milk (or replace 3c of water with warm milk)

2 ½ T. yeast (saf instant) (or 3c sourdough start+3/4t soda)

¾ c. sugar

¾ c. oil

2 ½ T. salt

10 -10 3/4 c. flour (8c for sourdough)

(You can replace 3c flour with ½ c. wheat gluten)

*Notes: 1 ¼ lb is made by 1 ¼ c. water

Wheat bread needs more water than white, so I use the same amount of liquid,

just times the wheat flour by 1.25 to get the amount of white flour
*1c Sourdough start has 1/2c water and 3/4 c flour in it, so that's why those are reduced in the recipe)