I've been trying to experiment on different bread recipes for the Amish Bread Starter. If you've made it, then you've got a nice little yeast farm going on and need to do a lot of baking. Remember that you can freeze it and restart the process. So, here's what I've been cooking up. Banana Bread, Lemon Bread, Lemon/Raspberry Swirl Bread, and Sourdough Pizza.
Banana Apple
Add to Basic Recipe:
Follow same cooking directions.
Again using the Basic Recipe, make the following changes and additions. Follow same cooking directions. Except grease two pans and coat with confectioner's sugar. While bread is still warm, spread icing on top.Lemon & Cranberry
Icing:
Lemon & Raspberry Swirl
Same as above, however, no cranberries. Instead, take 1 cup of the batter and mix in a box of Raspberry Pudding in a separate bowl. Then put the main batter into two greased and coated pans. Then drop ½ the raspberry batter on top of each by the spoonful. Gently swirl the raspberry into the lemon batter with a knife. For the Icing, use melted White Chocolate Chips mixed with the fresh squeezed lemon juice. Spread Icing over bread while it's still warm so it glazes over.
Sweet Sourdough Pizza
(not yet tried)
Sift flour and salt into a large bowl; pour in yeast mixture and beat until a stiff dough is formed. Turn dough out onto a floured surface; knead about 5 minutes, or until smooth and elastic. Add extra flour as necessary to keep from sticking to hands and board.
Place in a large bowl greased with shortening; turn dough over to coat the other side with shortening. Cover with towel; let rise in a warm place, away from drafts, for about 30 minutes. Dough will be double in bulk. Punch dough down and divide in half. Grease two 14-inch pizza pans and grease hands lightly. Place half the dough in each pan and stretch to fit bottom and up sides of pan. Keep dough slightly thick around the edges. Fill with favorite filling and toppings and bake according to pizza recipe directions, or about 15 to 20 minutes at 425°.
Okay, I've now tried this dough. And I didn't do it quite right. I had the starter in the fridge for a couple of days, and then didn't let it warm up to room temperature on it's own. I gave it a warm water bath. I think I must've killed it because my dough didn't rise. I think I should've used maybe 2 cups or a cup and a half of starter... Try, try, try again. I used my dough anyway to make a white pizza. It was delicious, though I think it needed more garlic and a bit of butter too. So, I'll adjust that recipe as well. The consistency of the dough came out right, so it probably was the right amount of starter. Maybe next time.
White Spinach Pizza
Spread Olive Oil, Butter and Garlic over entire pizza shell. Mix cheeses and spinach and basil in bowl then spread over pizza. Season crust to your preferences.
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