"WOO your husband and WOW your friends!"

Best Bread Cookbook in the world!  I absolutely love it. 

 It was published in 1969 and there are several recipes that I use on a regular basis.  

Any book that begins with the words,

"Woo your husband and wow your friends" is a  MUST HAVE.  How funny is that?!  Really though, it's fabulous!

While I have found everyday bread recipes that are less time consuming and also pretty tasty, the breads in this book are still my favorite.  

The Sourdough Bread recipe I tried out this week turned out yummy so I'll share it with you.

Sourdough Starter:

1 cup unbleached flour

1 cup water, room temperature

3 rounded teaspoons sugar

Combine flour, water and sugar.  Beat with a whisk or rotary beater until thoroughly blended. Pour into a wide-mouthed jar (large enough to allow the starter to expand).  Let stand, covered lightly, in a warm place for 2 to 3 days until the mixture is bubbly.  Mix with a fork, beating slightly, every day.  

my starter on day 2

Sourdough Bread:

1 cup sourdough starter

1 1/2 packages dry granular yeast

1 rounded tablespoon sugar

1 1/4 cups lukewarm water

2 tablespoons shortening (butter or margarine)

2 cups rye flour

2 1/2 cups unbleached or all-purpose flour plus 1/2 cup for board

2 teaspoons salt

1/2 teaspoon baking soda

1 teaspoon caraway seeds (optional)

egg yolk beaten with 1 tablespoon water

Put sourdough starter in a large mixing bowl.  In the meantime dissolve yeast and sugar in the lukewarm water.  Cover lightly and let stand for 10 minutes until the mixture begins to foam.  Add to sourdough start; mix, then add the shortening.  Gradually add rye flour and 1 cup white flour.  Beat vigorously with a wooden spoon for 5 minutes.  Add salt and baking soda to remaining flour together with the seeds.  Mix and add to sourdough mixture.  Beat well.  Knead on a floured board for 5 minutes; then turn into a warm greased bowl.  Cover with a light towel and set aside in a warm place until doubled in bulk, about 1 to 1 1/2 hours.  Turn out onto a floured board and knead until smooth and free from stickiness.  Shape into two round loaves.  Place in two well-greased and lightly floured ovenproof 1 quart bowls.  Cover and set aside in a warm place until doubled in bulk. Bake in a preheated 400 degrees F. oven for 45 to 50 minutes until golden brown.  Tap loaves; when they sound hollow they are done.  For a beautiful glossy golden brown, brush loaves with beaten egg yolk before placing in oven.  Cool on wire racks.  

I love the glossy look of these loaves.  

I recommend using this bread with any soups, stews, chili, salads, even sandwiches! It is truly a versatile bread!