|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Warm water||2 Cup (32 tbs)|
|Sourdough||1 Cup (16 tbs)|
|Flour||4 1⁄4 Cup (68 tbs)|
|Vegetable oil||3 Tablespoon|
|Baking soda||1⁄4 Teaspoon|
|Cold water||1 Cup (16 tbs)|
Mix 2 1/2 cups flour, 2 cups warm water and the Sourdough Starter in 3-quart glass bowl with wooden spoon until smooth.
Cover; let stand in warm, draft-free place 8 hours.
Add 3 3/4 cups of the flour, the sugar, oil, salt and baking soda to sourdough mixture.
Stir with wooden spoon until dough is smooth and flour is completely absorbed.
If necessary, gradually add remaining 1/2 cup flour, stirring until all flour is absorbed.
Turn dough onto heavily floured surface; knead until smooth and elastic, about 10 minutes.
Place in greased bowl; turn greased side up.
Cover; let rise in warm place until double, about 1 1/2 hours.
Punch down dough; divide into halves.
Shape each half into round, slightly flat loaf.
Place loaves in opposite corners of greased cookie sheet.
Make three 1/4-inch deep slashes across loaves.
Let rise until double, about 45 minutes.
Heat oven to 375Â°.
Brush loaves with cold water.
Place on middle oven rack.
Bake until loaves sound hollow when tapped, about 50 minutes, brushing occasionally with water.
Cool on wire rack.