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Category: Bread
Prep Time: Cook Time: Total Time:
Makes 2 loaves
1 cup boiling water
2 Tbsp sugar
2 Tbsp soft butter or margarine
1 1/2 tsp salt
1 pkg. active dry yeast
4-5 cup all purpose flour
1 1/2 sourdough starter (My recipes "Dips and Sauces")
Cornmeal
Bread and Pastry wash (My recipes "Dips and Sauces")
Pour boiling water over sugar, butter and salt, stirring until butter is melted. Let cool to lukewarm. Sprinkle yeast over mixture; let is stand until bubbly.
Beat in 1 cup flour. Sift in the sourdough starter and 3 cup flour to make a soft dough. Turn out onto floured surface and knead until smooth; 5-10 minutes, adding small amount of flour of needed.
Shape into a ball and place in a well greased bowl, turning to grease top; cover and let rise in a warm place until doubled, about 2 hours. Punch dough down and let rise another 30 minutes.
Turn dough out and shape into 2 round or rectangular loaves. Grease baking sheets or two 8-inch loaf pans; sprinkle with cornmeal. Place loaves on baking sheets or in pans. Set in a warm place and let rise until doubled, about 1 hour. Brush surface of bread with cornmeal, if desired. Slash top; if design.
Bake in 375 F oven to 30-45 minutes. Tap top of loaves; they will sound hollow when done.
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Sourdough Bread
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Category: Bread
Prep Time: Cook Time: Total Time:
Makes 2 loaves
1 cup boiling water
2 Tbsp sugar
2 Tbsp soft butter or margarine
1 1/2 tsp salt
1 pkg. active dry yeast
4-5 cup all purpose flour
1 1/2 sourdough starter (My recipes "Dips and Sauces")
Cornmeal
Bread and Pastry wash (My recipes "Dips and Sauces")
Pour boiling water over sugar, butter and salt, stirring until butter is melted. Let cool to lukewarm. Sprinkle yeast over mixture; let is stand until bubbly.
Beat in 1 cup flour. Sift in the sourdough starter and 3 cup flour to make a soft dough. Turn out onto floured surface and knead until smooth; 5-10 minutes, adding small amount of flour of needed.
Shape into a ball and place in a well greased bowl, turning to grease top; cover and let rise in a warm place until doubled, about 2 hours. Punch dough down and let rise another 30 minutes.
Turn dough out and shape into 2 round or rectangular loaves. Grease baking sheets or two 8-inch loaf pans; sprinkle with cornmeal. Place loaves on baking sheets or in pans. Set in a warm place and let rise until doubled, about 1 hour. Brush surface of bread with cornmeal, if desired. Slash top; if design.
Bake in 375 F oven to 30-45 minutes. Tap top of loaves; they will sound hollow when done.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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