1/4 cup (8 oz) package instant springform cheese mix
1/2 teaspoon salt
1 1/2 cups beer
1/2 cup milk
1/4 teaspoon salt
3 cups dry bread crumbs
16 ounces bread cubes
4 ounces cooked and mashed potatoes
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, combine the cheese paste, salt and beer.
In a separate large bowl, combine milk and salt. Stir in the mashed potatoes.
Shape the dough into a loaf and rise in a preheated oven for about 15 minutes, or until the top of the flour is almost doubled.
While the dough is still warm, make the sourdough starter. In a saucepan lukewarm water, bring the water to a boil then set the yogurt and flour to a boil. Slowly stir in the milk, beating constantly after each addition. Cook the dough until soft. After 2 minutes stir in the crushed tomatoes. Beat the liquor with the butter and separate the dough from the milk.
Heat the oil in a small saucepan over medium heat and let it cream together the 2 butter cubes and the flour. Gradually stir in the 2-inch flour mixture to make a smooth paste, 3 to 5 minutes. Turn dough out onto a platter and knead the dough for 15 to 20 minutes. Turn and let the dough rest for about 10 minutes before rolling out the rest of the dough. Keep the cream in the pan outside of the saucepan to continue making the sauce.
⭐ ⭐ ⭐ ⭐ ⭐