Sourdough Bread

Yield: 2 loaves

Ingredients

1 cup sourdough starter*

2 cups lukewarm water

2 1/2 cups all purpose flour

1 cup milk

3 tablespoons butter or margarine, softened

2 tablespoons sugar

1 teaspoon salt

1 pkg. dry yeast

1/4 cup warm water (110 F)

2 cups all purpose flour

1 teaspoon baking soda

1 tablespoon sugar

1 teaspoon salt

4 1/2 cups flour

cooking oil

Directions:

Measure starter into large bowl. Add 2 cups lukewarm water and 2 1/2 cups flour. Mix well. Let stand, covered in warm place overnight.

The next morning heat milk. Stir in butter or margarine, 2 tablespoons sugar and 1 teaspoon salt. Cool to lukewarm. Sprinkle yeast over 1/4 cup warm water. Let stand 5 minutes.

Stir yeast into cooled milk mixture. Add to starter mixture. Beat until well mixed. Beat in 2 cups flour until batter is smooth.

Mix baking soda with 1 tablespoon of sugar and 1 teaspoon of salt. Sift evenly over dough and stir gently to mix well. Cover mixture in bowl with a cloth and set in a warm place free from drafts. Let rise 30 to 40 minutes or until almost doubled in size.

Mix dough and gradually beat in 4 1/2 cups flour until dough is stiff enough to clean sides of bowl. Turn out onto floured surface and knead about 5 minutes or until smooth and elastic, adding more flour if necessary.

Divide dough in half. Let rest, covered for 10 minutes. Grease 2 loaf pans. Shape loaves and place in pans. Brush tops lightly with cooking oil. Let rise about 1 hour until dough has risen to tops of pans.

Bake at 375 degrees for 50 minutes or until done.

*Find the Sourdough Starter recipe under the BROWSE RECIPES link in the Breads and Breakfast category.

Please note that some ingredients and brands may not be available in every store.

Food Pavilion Recipes

https://foodpavilion.com/Recipes/Detail/192/Sourdough_Bread

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