Sourdough Bread
List of Ingredients
- 1 package active dry yeast
- 3-1/2 cups warm water (110* to 115* degrees), divided
- 7 cups all-purpose flour, divided
- 1/4 cup nonfat dry milk powder
- 2 Tablespoons butter or margarine, melted
- 2 Tablespoons sugar
- 2 teaspoons salt
- Cornmeal
Instructions
- In a 4-qt. non-metallic bowl, dissolve yeast in 2 cups warm water; let stand for 5 minutes. Stir in 2 cups of flour until smooth. Cover loosely with a clean towel. Let stand in a warm place (80* - 90* degrees) to ferment for 48 hours; stir several times daily. (The mixture will become bubbly and rise, have a "yeasty" sour aroma and a transparent yellow liquid will form on the top.)
- Stir in milk powder, butter, sugar, salt remaining water and enough remaining flour to form a soft dough. (Do not knead.) Cover and let rise in a warm place until doubled, about 1-1/2 hours.
- Turn onto a floured surface; punch dough down. (Do not knead.) Divide in half. Shape each into a round loaf. Heavily grease baking sheets and sprinkle with cornmeal.
- Place dough on prepared pans. Cover and let rise until doubled, about 30 minutes. With a sharp knife, make three diagonal slashes across tops of loaves. Bake at 350*F for 10 minutes. Brush loaves with cold water; bake 35-40 minutes longer or until golden brown.
- Dough may also be shaped into 24 rolls instead of laoves. Bake for 10 minutes, then 20-25 minutes after brushing with water.
|
|
member logon
