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Sourdough Bread

Chef.at.Home's picture
Ingredients
  Active dry yeast 1 Tablespoon (1 Package)
  Warm water 1 1⁄2 Cup (24 tbs) (110° To 115°)
  All purpose flour 6 Cup (96 tbs)
  Sourdough starter 1 Cup (16 tbs) (At Room Temperature)
  Sugar 2 Teaspoon
  Salt 2 Teaspoon
  Baking soda 1⁄2 Teaspoon
Directions

In large mixing bowl soften yeast in warm water.
Stir in 2 1/2 cups of the flour, the Sourdough Starter, sugar, and salt.
Combine 2 1/2 cups of the flour and the baking soda; stir into flour-yeast mixture.
Stir in as much of the remaining flour as you can mix in using a spoon.
Turn out onto a lightly floured surface.
Knead in enough of the remaining flour to make a stiff dough.
Continue kneading till smooth and elastic (5 to 7 minutes).
Shape into a ball.
Place in lightly greased bowl, turning once.
Cover and let rise in a warm place till double (1 to 1 1/2 hours).
Punch down; turn out onto lightly floured surface.
Divide in half.
Cover; let rest 10 minutes.
Shape into 2 round or oblong loaves.
Place on lightly greased baking sheets.
With sharp knife make parallel slashes across tops of loaves.
Cover; let rise in warm place till double (1 to 1 1/2 hours).
Bake at 400° for 35 to 40 minutes.
Remove from baking sheets; cool on wife racks.
If desired, brush with melted butter or margarine.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread

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