1 : tb Paprika
1 : tb Ground black pepper
1 : tb Salt
1 : ts Garlic powder
1 : c Prepared yellow mustard
1 : c Packed brown sugar
1/2 : c White vinegar
6 : Granny Smith apples, cored,
-peeled, : -peeled, and sliced thin (up
-to : -to 8)
1 : tb Lemon juice
1/2 : c Granulated sugar
1/4 : c Brown sugar, packed
1 : ts Cinnamon
1/4 : ts Nutmeg
3 : tb Flour
0: THE NIGHT BEFORE: Dissolve starter in warm water, add 3 cups bread flour, cover with wet dishtowel and let ferment at room temperature to make sponge
1: THE NEXT MORNING: Mix sponge with yeast (dissolved in sugar and 3 T warm water) salt, oil, soda
2: Let sit till bubbly
3: Add flour till a heavy dough is formed, or it separates from the bowl of a power mixer
4: Pour out on floured board and knead about 5 minutes till elastic
5: Put in covered well greased bowl till rises to double in size
6: Punch down and knead
7: Fill an 8 inch Dutch Oven half full, put on lid and let rise till pot is full (double in size)
8: Bake at 375 for 30 minutes, reduce heat to 325 and bake 40 minutes more
9: Turn out on rack, thump bottom to see if sounds hollow (if not, put it back in the oven for awhile! ~ tain't done!)
10: Let cool
11: Best to cut into quarters and freeze 3/4 for future use
12: If you have more than 1/2 a Dutch Oven of dough, make some rolls or biscuits or a 1 pound loaf!