Alonzo Sweetcheeks -
 Starter for Breads, Cakes, and Cookies

Do not touch Alonzo with metal. Use wooden spoons to stir. If his bag gets puffed up, 
let some air out. It is normal for him to bubble and thicken and ferment. If you wish to 
create more strains of Alonzo, follow the instructions below for "The Starter."

The Starter:

2 cups flour
4 tablespoons sugar
2 1/2 teaspoon active dry yeast
1 teaspoon salt
2 cups warm water (105o-115o) 

	In a large Ziploc(R) bag, mix flour, sugar, yeast, and salt. Add water, close bag and
knead until well blended and smooth. Place bag in an open bowl on the counter top and
knead 2-3 times. Alonzo is now ready to begin the cycle below.  If Alonzo came to you as
a gift with a loaf of bread, simply begin the cycle:

	Day 1:  Squeeze the bag.
	Day 2:  Squeeze the bag.
	Day 3:  Squeeze the bag.
	Day 4:  Squeeze the bag.
	Day 5:  Squeeze the bag.
	Day 6:  Add 1 cup of flour, 1 cup of sugar, and 1 cup of milk.
	Day 7:  Squeeze the bag.
	Day 8:  Squeeze the bag.
	Day 9:  Squeeze the bag.
	Day 10:  Combine Alonzo Sweetcheeks with 
	1 cup of water, 
	1 cup of sugar and 
	1 cup of milk. 
	Stir with a wooden spoon to 	blend. Scoop 1 cup of Alonzo into each of 4 Ziploc(R) bags.
	Keep one bag for yourself and give three to friends. Be sure add your name to the
	list and copy for your friends too! 	

		 Alonzo's Pass Along Cake
1 C Alonzo Sweetcheeks starter
1/2 C oil
1/2 C unsweetened applesauce
1 C sugar
1 tsp. vanilla
3 large eggs
1 1/2 tsp. baking powder
1/2 tsp. salt
2 C all purpose unbleached flour
1/2  tsp. baking soda
1 box instant vanilla pudding
2 tsp. cinnamon
1 C chopped nuts (optional)
1/2 C raisins (optional)

Generously grease and lightly sugar 4 small loaf pans. Preheat the oven to 325oF. 
Equally divide batter among four pans. Sprinkle top with cinnamon and sugar.  Bake in
preheated oven for 1 hour or until a toothpick inserted in the center of cake comes out
clean. Cool 10 minutes in pan on rack and then turn out to cool completely.  Carry one
cake and one bag of starter along with a copy of these instructions to 3 good friends and
start the cycle again with the remaining bag. 
(If, for some reason, you wish to take a break from the Alonzo ritual,  drop the fourth
bag in the freezer. To start up again,  remove bag from the freezer and  thaw on the
kitchen counter overnight.  Feed Alonzo a tsp. of sugar and knead it in and begin cycle
on  Day 1.)

Alonzo's White Bread

1 envelope active dry yeast
1 1/2 C warm water
1 C Alonzo Sweetcheeks starter
1 1/2 tsp. salt
2 tsp. sugar
6 cups bread flour, (+ -) divided
1/2 tsp. baking soda

In a large bowl, dissolve yeast in the warm water. Add starter, salt, sugar and 2 1/2 C
flour. With an electric mixer on medium speed, beat five minutes. Cover and let rise in
a warm place for 1 1/2 hours or until bubbly. Combine 2 1.2 C flour with the baking soda
and stir into the yeast mixture. With the hands, work in enough additional flour, 1/4 C
at a time to make a stiff dough. Knead, on  a lightly floured surface, for 7-10 minutes
until dough is smooth and shiny. Divide in half, and cover with a linen towel. Let rest
for 10 minutes and then shape each half into a round loaf-6-8 inches in diameter. Place
each loaf on a lightly greased cookie sheet. Slash top several times with a sharp knife
and again cover with towel. Let rise in a warm place for about 1 hour or until about
doubled in size. Bake in a preheated 400o F oven for about 35 minutes or until nicely
browned and sounding hollow when tapped. Makes two loaves.

Alonzo's Bread Machine White Bread

1 1/4 C warm water
1/4 C unsweetened applesauce
1 C Alonzo Sweetcheeks starter
3/4 tsp. salt
1 tsp. sugar
3 C bread flour
1/4 tsp. baking soda
2 1/2 tsp. active dry yeast

Add ingredients in order specified by your bread machine's manufacturer and proceed
by instructions for LARGE Loaf.

Alonzo's Cookies 

2 tbsp. unsweetened cocoa
1 1/2 C all purpose unbleached flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt
1/2 C Alonzo Sweetcheeks starter
1 C packed light brown sugar
1/4 C shortening, at room temperature
1/4 C unsweetened applesauce at room temperature
2 eggs
1 tsp. vanilla
1/2 C chopped nuts, optional
Frosting (below)

In a medium sized bowl,  combine flour, cocoa, baking powder, baking soda, and salt. Set
aside. In a large bowl, mix  starter, sugar, shortening, applesauce and eggs. Stir in vanilla.
 Stir in flour mixture until blended. Drop by teaspoonfuls two inches apart on a lightly
greased cookie sheet. Bake in preheated 350oF oven for 8-10 minutes or until lighty
browned. Remove from sheets and cool on racks. Makes 48 cookies
Chocolate Frosting: In a small bowl, mix  3/4 C confectioners sugar with 2 tbsp.
unsweetened cocoa, 1/2 tsp. vanilla, and enough milk to achieve spreading consistency.
Spread on cooled cookies.

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