Friday, January 25, 2013

Leon's Sour Dough Sponge

Tucked away in one of the journals I'm reading, in my grandmother's hand, I found the recipe card for my grandfather's famous sourdough bread.  He made this bread all my life.  I remember the joy of eating a loaf out of the oven with them during a sleepover.  Grandma would rub the top of each hot loaf with butter, delicious!  I plan to make this bread this week, just need to get some flour.  He also used this sponge to make pancakes.  They were delightful, but I suspect they were mostly wonderful because I loved him so.

Leon Huber 
Sponge:
1T yeast
2 cups warm water
2T sugar

Mix above and  add 2 cups of flour.  Set over night in a covered bowl.

To make bread next day, add:
2T oil
1 egg
2T sugar
1t salt
5 c flour, one more if needed, as you kneed.  (Didn't say how long to kneed, but I will use my Kitchen Aid mixer and try 8 minutes.)  Makes a soft dough. Put in 2 pans and let double.  Bake in 400 degree oven for 30 minutes.

I'll let you know how it turns out.
~Jenn

UPDATE:  I made two batches of bread over the weekend.  It is excellent!





7 comments:

  1. I agree with Melissa, what a treasure. It sounds so yummy. Can't wait to hear if it turned out for you.

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  2. Thanks for sharing, I have been on a love hate relationship with trying to get a sour dough starter going, I wonder though if you can keep it going aka feeding it so you can always make loaves when needed after the initial on set of the sponge?

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  3. Well, it turned out wonderfully, so I started a second batch!

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  4. Mouthwatering! Do you think it would work well with whole grain? I have spelt flour I would like to try it with, maybe even add some rye. My husband can't have white flour so I'm always happy if I can find a recipe that works for him.

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    1. Wendy, there's only one way to find out! Give it a try and then let me know. I'm sure it won't rise as much, but my guess is that it will taste good. I want go try my usual whole grian flour soon.

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