*SOURDOUGH STARTER*

(RECIPE POSTED BY THEODORE ALTON MCELROY)

 2-1/4 tsp. active dry yeast
 16 ounces of warm water
 2 cups all purpose flour

In a 2 or 3 quart glass bowl, using a wooden or nylon spoon, mix yeast and warm water, let stand 10 minutes.
Add flour, mix until thick batter forms. Batter need not be smooth.
Cover loosely with cheesecloth, lightweight kitchen towel or plastic wrap; let stand in warm place for 24 hours.
Stir, cover loosely.
Place starter in a warm place for 2 to 3 days or until it bubbles and smells sour; stir once a day.
Cover loosely with plastic wrap or plastic cover; refrigerate.

*To replenish starter:
 After using a portion of starter, replenish with equal amounts of flour and warm water.
For example, if 10 ounces (1-1/4 cups) of starter were removed to make bread, replenish with 10 ounces warm water and 10 ounces flour.
Stir well to blen, cover and let stand in warm place until bubbly, 3 to 5 hours.
Store starter in loosely covered glass container in refrigerator.

*TEDDY'S KILLER SOURDOUGH*

(RECIPE POSTED BY THEODORE ALTON MCELROY)

With store bought bread approaching $3.00 a loaf and good fresh bakery bread going as high as $6.00 I exclusively bake my own bread in my Regal Kitchen Pro that I bought years ago for like $60.00.
Here are some tips and my killer recipe for sour dough French, my personal favorite.
TIPS:
-Buy your yeast in the 4 oz jars (check the price per ounce compared to individual packets and you will see why).
-Always "prove" your yeast by putting the amount your recipe calls for in a measuring cup along with the amount of sugar called for and add very warm water and let it stand for 10 minutes. If it bubbles up you are good to go. If not, your yeast is too old and no longer active.
-Buy the cheapest generic flour you can find and buy it in bulk, but make sure you have a seal able plastic or ceramic container to store it in.
-USE 4 teaspoons of GLUTEN in your recipe unless you are allergic to it. This will make your bread rise better and restores the product to your flour that was removed.
-After you add all of the ingredients to your bread machine monitor it with a large wooden spoon, If your dough does not completely form up and there is a lot of dry dough still in the bottom, gradually add more warm water and scrape the bread maker to get it to all mix up until you have one nice complete dough ball thrashing around.

CAUTION:
-Do not use any implements other that wood spoons and glass measuring cups. Metal will react with yeast!!

*TEDDY'S KILLER SOURDOUGH*
10 ounces of sour dough starter (you need to make this about a week before hand)
5 - 6 ounces of warm water (use this in the measuring cup with your yeast and sugar)
1-3/4 tsp. salt (important for controlling rise and rate of rise)
4 cups of flour (put this in the bread machine first)
3 tbsp. sugar (in the yeast proofing measuring cup)
2 tsp. active dry yeast (in the yeast proofing measuring cup)
4 tsp. of Gluten (you can get this in the bakery section of Walmart along with the 4 oz jars of yeast)
2 tbsp. of corn meal (optional: this adds some texture and crunch to your bread, my personal favorite)

Set your bread maker to "Basic - usually 3 hours and crust to medium)
Enjoy!

BREAD MACHINE CINNAMON ROLLS

(makes 9 big rolls)
Love, love, love this recipe, so easy and gooey good. 

Place in order given, in bread machine:
1 pkg. yeast
3 cups flour
1/3 cup shortening
1/8 cup (2 tbsp.) butter or margarine
1/4 cup sugar
1 egg
1 cup milk (microwave for 3 minutes)

Start on manual for 50 minutes.  On floured counter, roll dough into rectangle.   Brush with margarine.
Spread generously with:
Cinnamon, brown sugar, raisins or nuts, maple syrup
Roll and cut into 1 “ slices. 
Place in greased 11 X 7 “ pan, that has been sprinkle generously with  brown sugar, cinnamon, syrup & nuts.
Let rise 30 minutes.
Bake at 350 F for 20-25 minutes.

BREAD MACHINE SPAGHETTI BREAD

(this bread is always well receive when I make it for company.  It’s great with spaghetti and meatballs or most any Italian pasta dish)

1 cup warm water
2 tbsp. olive or vegetable oil
3 cups flour
1/3 cup grated Parmesan cheese
1 tbsp. sugar
1 to 2 tsp. garlic powder
1 tsp. salt
1/4 tsp. dried oregano
1/8 tsp. each dried basil, marjoram, savory and thyme
1/8 tsp. rubbed sage
1/8 tsp. dried rosemary, crushed
1 pkg. active dry yeast

In bread machine pan, place all ingredients in order suggested by manufacturer. 
Select basic bread setting.
Choose crust color and loaf size if available.
Bake according to bread machine directions.  (Check dough after 5 minutes of mixing; this dough should appear dry.  If it looks wet, add 1 to 2 tablespoons of flour.)

BREAD MACHINE PIZZA DOUGH

(I’ve use this recipe for years and it never failed me, very good)

1 cup beer
1 tbsp. shortening
1 tbsp. sugar
1 tsp. salt
3 cups white flour
1 1/4 tsp. yeast
1 tsp. garlic powder
1 tsp. Italian seasoning
1/2 tsp. basil
1/2 tsp. oregano
2 tbsp. cornmeal (opt)

Measure first 10 ingredients in order listed into baking pan.
Insert baking pan into oven chamber of bread machine, twist to secure. Close lid.
Select Dough/Pasta setting or manual.
Press Start, there will be a 25 minutes preheat delay before mixing begins.
When cycle is complete, remove dough from machine to a lightly floured surface.  If necessary, knead in enough flour to make dough easy to handle.
Let dough rise in a greased bowl for 1-2 hours.
Grease pizza pan and sprinkle with cornmeal (opt)
Roll out dough and place on pan to fit pizza pan.
You can let it sit for 10 minutes to let it rise a little or top with pizza sauce, favorite topping and cheese.
Bake pizza at 425 F for 15 to 25 minutes or until done.
Pizza is done when edges of crust are golden and cheese is bubbly.
*** you can use water instead of beer, and you can sprinkle Parmesan cheese over pizza before baking.  Either way it’s delicious.