Sourdough Bread II Popular Recipes

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Sourdough Bread II

"Takes 3 to 5 days to make this wonderful tasting bread. It rivals San Francisco's Sourdough!"

Ingredients :

• 2 1/4 teaspoons active dry yeast
• 1/2 cup warm water (110 degrees F/45 degrees C)
• 2 cups bread flour
• 2 cups warm water
• 1 tablespoon white sugar
• 1 teaspoon salt
• 2 1/4 teaspoons active dry yeast
• 1/2 cup warm water (110 degrees F/45 degrees C)
• 1 1/2 cups sourdough starter
• 2 teaspoons white sugar
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons baking soda
• 5 1/2 cups bread flour
• 1 tablespoon butter, melted

Instructions :

Prep : 30M	Cook : 30M	Ready in : 4H40M

• In a medium bowl, dissolve 2 1/4 teaspoons yeast in 1/2 cup warm water. Stir in 2 cups flour, 2 cups lukewarm water, 1 tablespoon sugar, and 1 teaspoon salt. Beat smooth with rotary beater. Let stand 3 to 5 days uncovered at room temperature stirring 2 or 3 times a day. Cover at night to prevent drying.
• In a large bowl, dissolve 2 1/4 teaspoons yeast in 1/2 cup warm water. Blend in starter batter, 2 teaspoons sugar, and 1 1/2 teaspoons salt. Add 3 1/2 cups flour, and beat with a rotary beater for 3 to 4 minutes. Cover, and let rise till double in bulk.
• Mix soda with remaining flour; gradually mix into risen dough, adding enough to make the dough stiff. Turn out onto a floured board, and knead 8 to 10 minutes. Shape into one large or 2 medium loaves, and place on a lightly greased baking sheet. With a sharp knife, make diagonal cuts across top of dough. Let rise till double.
• Bake at 400 degrees F (205 degrees C). Remove medium loaves after 35 to 40 minutes, large loaf after 40 to 45 minutes. Brush with melted butter and let cool before serving.

Notes :

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