Sourdough Bread

Recipe by Pa. Hiker
READY IN: 3hrs 5mins
YIELD: 2 loaves
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring sourdough starter to room temperature.
  • In a large mixing bowl combine 2-1/2 cups of the flour and the yeast; set aside.
  • In a saucepan heat and stir water, sugar, butter, and salt just until warm (120-130 deg.) and butter almost melts.
  • Add to flour mixture.
  • Add sourdough starter.
  • Beat with until mixed and smooth, scraping bowl.
  • Stir in as much of the remaining flour as you can.
  • On a lightly floured surface knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic.
  • Shape into a ball.
  • Place dough in a lightly greased bowl, turning once to grease surface.
  • Cover and let rise until doubled.
  • Punch dough down.
  • Turn out on a lightly floured surface.
  • Divide in half.
  • Cover and let rise for 10 minutes.
  • Lightly grease a large baking sheet and sprinkle with cornmeal.
  • Shape each half of the dough into a ball, place on baking sheet, flatten to about a 6-inch circle.
  • With a sharp knife make crisscross slashes, 1/4 inch deep, on the top of the loaves.
  • Cover and let rise 30 minutes.
  • Preheat oven to 375-deg.
  • After heated place bread in oven and steam.
  • Bake in oven for 30-35 minutes, or till bread tests done.
  • Cool on a wire rack.
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