Prep 0 mins
Cook 0 mins
- 1 packet active dry yeast
- 59.14 ml water (110 to 115 F)
- 1064.65 ml unbleached flour, Unsifted
- 29.58 ml sugar
- 9.85 ml salt
- 236.59 ml water
- 118.29 ml milk
- 29.58 ml vegetable oil
- 59.14 ml sourdough starter
- Dissolve yeast in warm water.
- Add the rest of the ingredients.
- Mix and knead lightly and return to the bowl to rise until double.
- Turn out onto floured board and divide dough into two parts.
- Shape dough parts into oblongs and then roll them up tightly, beginning with one side.
- Seal the outside edge by pinching and shape into size wanted.
- Place loaves on greased baking sheet and let rise until double again.
- Make diagonal cuts on top of loaves with razor blade or VERY SHARP knife and brush lightly water for crisp crust.
- Bake at 400 degrees F for about 25 minutes, or until brown and done.
- Also note the the serving sizes in all of these recipes is guesstamate.
- It all depends on the serving size you select.
This was my 1st successful sourdough bread and its delish! (eating it right now). The only recommendation i have is to adjust the temperature to 375. It came out a little dark, but still amazing!
Thanks for the recipe, but just want to add I use virgin coconut oil instead of the vegetable oil. Polyunsaturate oils, (i.e. vegetable, canola, soy, safflower, sunflower, etc) have always been marketed as "healthy" but are in fact linked to cancer because they're processed through a solvent bath (Hexane) and then deodorizers to mask the rancidity (free radicals). Needless to say, that kind of ruins a good recipe such as this.
This is one of the best bread recipe's I have tried. It was very light and fluffy and tasty. I would bake it longer next time and turn the loaves so they brown on all sides. I could not get the crust crispy despite spraying with mister.