Bread Recipes

Alvin Kerr's Zephyr Buns

• 1 package active dry yeast
• 2 tablespoons warm water -- 100-115 deg.
• 2 tablespoons sugar
• 1 teaspoon salt
• 3 eggs
• 2 cups all-purpose flour -- sifted
• 1/4 cup melted butter
• 1 teaspoon cool water

Soften the yeast in warm water and stir in the sugar and salt to dissolve. In a bowl, beat 2 of the eggs and blend in the flour. Then stir in the yeast mixture and melted butter. Knead vigorously in the bowl with the hands till the dough leaves the sides of the bowl and is elastic, about 5 minutes. Make into a ball, put in a buttered bowl, and cover with plastic wrap. Let rise in a warm, draft-free place for 1 1/2 hours, or until doubled in bulk. Punch down and divide into 18 equal pieces. Roll the pieces into balls and arrange, well separated, on a buttered baking sheet. Let rise 30 minutes, or until doubled in size. Brush with the remaining egg beaten with a teaspoon of water. Bake in a preheated oven at 375 degrees for 10 minutes, or until nicely browned. Cool on a rack.
From "Beard on bread by James Beard.

Sourdough French Bread

Recipe By : Bill Turner Hewlett-Packard Personal Software Division

• 1 cup sourdough starter
• 1/2 cup milk (any type, but I prefer whole milk)
• 1 1/8 tablespoons sugar
• 2 1/8 teaspoons salt
• 1 1/8 ounces shortening
• 1/2 pound flour

1. Combine milk, sugar, salt, and shortening in a pan. Heat until shortening melts, then cool to lukewarm (about 45 C) .
2. Stir milk into starter. Add flour gradually, forming dough that pulls away from sides of the bowl.
3. Knead until smooth (about 15 min.), adding flour as needed to keep the dough from sticking to the board. When done, the dough will be fairly heavy, but smooth in texture.
4. Place in a well-greased bowl and raise in a warm place until doubled.
5. Form into a long loaf (about 40 cm long). Place on a greased Baking sheet and let rise again, until almost doubled.
6. Cut diagonal slits in top of loaf with a sharp knife, and bake in a 400 degree oven until done, about 30-35 min.
7. Remove from pan, and let cool in a draft-free location.