Next meeting + info on sourdoughs

Discovering Sourdough This is a link to a website with pictures and recipes. Sub-title: “PROFESSIONAL SOURDOUGH BREADS BAKED AT HOME USING ONLY THE WILD YEAST”

Next get-together is this coming Monday, April 4, Red Fox Bakery, at 7 pm. Project is calzones – please try to make them small enough to prevent (if possible) weight-gain!

One (out of hundreds of recipes available online – not all are equal!)
SPINACH AND CHEESE CALZONES

1 1/2 tsp. (1 pkg.) yeast
1 tbsp. honey
1 c. warm water
1 1/2 tsp. salt
2 1/2 – 3 c. flour
1 lb. rocotta cheese
2 cloves garlic
1/2 c. minced onion
1 pkg. frozen, chopped spinach
2 c. grated mozzarella
1/2 c. Parmesan cheese
Dash nutmeg
Salt
Pepper

Preheat oven to 450 degrees. For bread: soften yeast in honey, warm water and salt. Add flour, 2 1/2 – 3 cups so that dough is not sticky. Knead the dough, set in a warm place until doubled. Punch down and divide into 6 sections. Make a ball, then roll out between 2 pieces of waxed paper. Next, drain spinach well after thawing with paper towels. Saute onion and garlic. Add remaining ingredients. Place filling on half the dough circles. Fold over. Put water (a few drops) on the seams and pinch. Make a couple of vent holes in the top. Bake at 450 degrees for 15 – 20 minutes on a cookie sheet. After removing from oven, brush some melted butter on the top.

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