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Recipe Name: Bread Dumplings (sourdough) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 1

2 Cup(s) Sourdough batter, proofed
1 Cup(s) Milk
3 Eggs
6 Cup(s) Flour, all-purpose
2 Tablespoon(s) Baking Powder
1 1/2 Teaspoon(s) Salt
6 Toast slices, cut in cubes
Recipe by: Randy Pollak In a very large mixing bowl combine
flour,baking powder, salt and toast cubes; mix well. In a medium bowl
beateggs slightly; add sourdough batter and milk. Stir until well
combined.Pour batter mixture into flour mixture and mix dough until
smooth.Divide dough into four equal pieces and shape each piece into
smallrectangular loaves. Set on wax paper, cover with plastic wrap and
then adish towel. Allow dough to rest for at least 1 hour. Prepare a
largeDutch oven by placing a vegetable steamer inside and add water
until itcomes to just below the steamer. Cover and bring to boil.
Reduce heatbut it must be high enough to create steam. Place 1 or 2
(depending onsize as loaves will better than double in size) loaves
unto steamer andfor about 20 minutes or until a toothpick inserted into
center of loafcomes out clean. Four loaves is enough for about 12-16
servings. Note:Dumplings may also be boiled, in which case you must cut
each loaf inhalf; however steaming produces larger and lighter
dumplings. If youwish you may refrigerate dumplings until cold
carefully slice and wrapin plastic wrap then foil and freeze.From
Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 4306
Calories From Fat: 306
Total Fat: 34.7g
Cholesterol: 577.5mg
Sodium: 9521.3mg
Potassium: 1894.9mg
Carbohydrates: 830.6g
Fiber: 32.2g
Sugar: 28.7g
Protein: 154.3g

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