Abm Favorite Sourdough Bread Recipes

SOURDOUGH THREE GRAIN BREAD (ABM)

Steps:

• Place ingredients in your bread machine in the order recommended by the instructions of your machine.
• Select the dough cycle and start.
• Listen for the end of the first kneading.
• Do not let it raise in the machine since most sourdough breads especially those using wild yeast since they raise best if only raised once.
• As you take out the dough spray it lightly with a spray oil product to assist in the handling since the dough will be soft.
• Shape into desired shape.
• Let raise until double in size.
• (Sourdough breads usually take 3 to 4 hours to rise if they don't have added yeast.).
• If using a metal loaf pan grease well.
• If using a stoneware loaf pan lightly spray with spray oil then sprinkle sides and bottom with cornmeal.
• If using a round stone simply sprinkle with cornmeal.
• Bake 350 degrees for about 30 minutes.
• Remove immediately from pan, lightly baste top of bread with butter or margarine and cool on a rack before slicing or slice with an electric knife which works well on hot bread.

SOURDOUGH BREAD IN CUSTOM-PROGRAMMABLE ZO ABM

Steps:

• PRELIMINARY:.
• Your sourdough starter should have been fed the day before, and still have some active bubbles, and a layer of "hooch" on top, indicating active fermentation.
• BEGIN:.
• Stir up the starter to mix it all together, and to collapse the bubbles for consistent measuring. (After you remove the cup of starter needed for this recipe, you should feed your starter to replenish it.).
• For the Zo, place the wet ingredients in the bottom of the bread machine's pan.
• Next, put the flour in the pan on top of the wet ingredients, followed by the rest of the dry ingredients.
• Use a custom cycle: 1) Preheat 15 minutes. 2) Knead 28 minutes. 3) Rise#1 6 hours. 4) Rise#2 2 hours. 5) Rise#3: 1 hour 30 minutes. 6) Bake 62 minutes.
• Check the dough after 3-5 minutes for consistency (especially the first couple of times trying this recipe). The mixed/kneaded batter should be a bit wetter than your usual bread dough, since some water will evaporate over the 11 hours, but it should still come together to make a (somewhat sticky and looser than usual) dough ball. If it is too wet or too dry, it won't knead properly, and you won't develop enough gluten to get a good rise and a smooth and light interior texture.
• If the dough is runnier than pancake batter, you may need to add a tablespoon or 2 more flour to the dough to get it to come together and knead properly.
• If your starter is more of a sponge than a batter consistency, you'll need to add a tablespoon or 2 of water to the dough. (Whichever you do, make a note of it and simply adjust the amount of water or flour the next time you make the bread.).
• When ABM is done, remove loaf promptly and cool completely. If you can restrain yourself, let it cool 2 hours for maximum sourdough flavor.

ABM FAVORITE SOURDOUGH BREAD

Steps:

• Get all of the ingredients together and have them near your bread machine, with the container in the machine.
• Add 1 cup flour, honey, salt, and yeast to bread pan. Start basic bread cycle with dark crust to begin mixing these things together.
• Slowly add warmed milk and butter while the bread machine is stirring. I have also used whey left over from my crockpot yogurt and it's turned out AWE-SOME!
• Add the sourdough the same way; slowly while it mixes.
• Add the remaining flour to the wet mixture. The dough will get very crumbly and might seem too dry. Help this out by pressing down on the dough during kneading to get it to incorporate all dough bits.
• Close the top and let it finish its cycle. Take it out IMMEDIATELY so it doesn't get soggy,.
• Alternatively use DOUGH ONLY and then let it raise overnight and bake in the oven at 375 for 30 minutes. If you give it a "cold rise" it turns out even more awesome!

SOURDOUGH FRENCH BREAD - ABM (AMISH BREAD STARTER)

Steps:

• Place in bread maker in the order suggested by your ABM manufacturer (mine is a "Corner Bakery" and it is supposed to go in as written above.
• Cook on French Bread Setting on Light crust for best results.

ITALIAN MILANO SOURDOUGH BREAD WITH NO SALT FOR ABM

Steps:

• Add all the ingredients to your bread machine pan as per your manufacturer's recommendations. Set the machine to Basic White cycle or its equivalent. Or, if you wish, combine the ingredients in the order listed, starting with the water.
• Remember to replenish your Sourdough Starter with 3/4 cup flour and 3/4 cup water. If you make the dough by hand and bake it in your oven, shape as a sourdough loaf and bake it at 400 degree Fahrenheit for about 15 minutes.
• When done, remove and cool.

EASY WHEAT SOURDOUGH BREAD (ABM)

Steps:

• FOR THE SPONGE. (This will make the proofed sourdough starter.).
• 1 cup starter, 3/4 cup water & 2 cups flour.
• Mix the starter with the flour & water.
• Set aside and let sit 4-8 hours or overnight in the refrigerator.
• Let proceed till it expands 3 times it's original size.
• FOR THE DOUGH.
• Add in all ingredients starting from 1 1/4 proofed starter into the bread machine.
• Let the bread machine mix, kneed and do the first rise.
• Remove at beep to lightly floured surface.
• Divide dough into 2 equal portions.
• Pat each dough portion out into a flat circle.
• Gently stretch and fold the left side over the middle, then the right over the middle.
• Like folding a letter.
• Shape, always keeping the folded side on the bottom.
• Spray pan with pam & then place shaped dough into pans.
• Spray the tops and cover with plastic wrap.
• Refrigerate over night.
• Take out in the morning and let them finish rising at room temperature.
• They should be light.
• Don't rush the rising or your bread will be dense.
• Bake at 350 until done, about 30 minutes.
• If your bread is browning too fast, tent with aluminum foil.
• The bread is done when internal temperature reaches 210.