Mock Sourdough Recipe

Directions

In a small saucepan, combine the warm water, milk, bread flour, 1 teaspoon of salt, 1/2 cup of butter, 1/2 cup of milk, 3 tablespoons of sugar, and 1/2 teaspoon of salt. Bring to a boil, then reduce heat and simmer for 1 hour.

Meanwhile, dissolve yeast in warm water. Stir in 1/2 cup of sugar, 1/2 cup warm water, and 1/2 cup flour. Let rise in warm water until creamy, about 10 minutes. Stir in 1/2 cup flour, 1/2 teaspoon of salt, and 1/2 cup milk.

Heat a lightly oiled griddle or frying pan over medium-high heat. Add 1/2 cup butter, 1/2 cup milk, 1/2 teaspoon of yeast, and 1/2 cup warm water. Cook or stir until warm, stirring occasionally. Remove from heat, and stir in 1/2 cup flour, 1/2 teaspoon of salt, and 1/2 cup milk. Pour into a lightly oiled bowl, and stir in 1/2 cup of flour, 1/2 teaspoon of salt, and 1/2 cup of milk. Let stand, covered, for 5 minutes. Stir in the remaining flour, 1/2 teaspoon of salt, and 1/2 cup of milk; set aside.

In a small bowl, dissolve yeast in warm water. Stir in 1/2 cup flour, 1/2 teaspoon of salt, and 1/2 cup milk. Stir in 1/2 cup of butter, 1/2 cup of sugar, and 1/2 teaspoon of salt.

Heat the oil in a large saucepan over medium heat. Stir in 1/2 cup of flour, 1/2 teaspoon of salt, and 1/2 cup milk. Cook, stirring constantly, until mixture thickens and bubbles, then reduce heat to medium-low and cook, stirring occasionally, until mixture thickens and bubbles, 2 to 5 minutes. Remove from heat, and stir in 1/2 cup of flour, 1/2 teaspoon of salt, and 1/2 cup milk.

Pour warm milk, 1/2 cup of butter, 1/2 cup sugar, and 1/2 teaspoon of salt into the dough. Stir gently until all ingredients are thoroughly combined.

Turn dough out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Divide dough into two even portions, and form into loaves. Form loafs into 1 inch balls, and place on greased baking sheet.

Bake for 25 to 30 minutes, until a knife inserted in