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Sourdough Bread
Ingredients:
1 pkg. active dry yeast
1 1/2 c. warm water (110-115 degrees)
5 1/2 to 6 c. flour
1 c. Sourdough Starter (room temperature)
2 tsp. sugar
2 tsp. salt
1/2 tsp. baking soda
1 pkg. active dry yeast
1 1/2 c. warm water (110-115 degrees)
5 1/2 to 6 c. flour
1 c. Sourdough Starter (room temperature)
2 tsp. sugar
2 tsp. salt
1/2 tsp. baking soda
Directions:
In large mixing bowl soften yeast in warm water. Stir in 2 1/2 c. of the flour, the Sourdough Starter, sugar, and salt. Combine 2 1/2 c. of the flour and the baking soda, stir into flour-yeast mixture. Stir in as much of the remaining flour as you can mix in with a spoon. Turn out on a lightly floured surface. Knead in enough of the remaining flour to make a stiff dough. Continue kneading until smooth and elastic (5-7 minutes).Shape into a ball. Place in lightly greased bowl, turning once. Cover and let stand in a warm place till double (1to 1 1/2 hours). Punch down; turnout onto lightly floured surface. Divide in half.
Cover; let rest 10 minutes. Shape into 2 round or oblong loaves. Place on lightly greased baking sheets. With sharp knife make parallel slashes across tops of loaves. Cover; let rise in warm place till double (1-1 1/2 hours). Bake at 400 for 35-40 minutes. Remove from baking sheets, cool on wire racks. If desired, brush with melted butter. Makes 2 loaves.
In large mixing bowl soften yeast in warm water. Stir in 2 1/2 c. of the flour, the Sourdough Starter, sugar, and salt. Combine 2 1/2 c. of the flour and the baking soda, stir into flour-yeast mixture. Stir in as much of the remaining flour as you can mix in with a spoon. Turn out on a lightly floured surface. Knead in enough of the remaining flour to make a stiff dough. Continue kneading until smooth and elastic (5-7 minutes).Shape into a ball. Place in lightly greased bowl, turning once. Cover and let stand in a warm place till double (1to 1 1/2 hours). Punch down; turnout onto lightly floured surface. Divide in half.
Cover; let rest 10 minutes. Shape into 2 round or oblong loaves. Place on lightly greased baking sheets. With sharp knife make parallel slashes across tops of loaves. Cover; let rise in warm place till double (1-1 1/2 hours). Bake at 400 for 35-40 minutes. Remove from baking sheets, cool on wire racks. If desired, brush with melted butter. Makes 2 loaves.
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