Sourdough Bread

A chewy texture and slightly tangy flavor are the hallmarks of Sourdough Bread.

#Bread #Sourdough

Serves: 4-5

Prep Time: 2 h 10 mins

Cooking Time: 35 mins

Source: Better Homes Cook Book

Ingredients:

1 cup Sourdough Starter

5½ to 6 cups all-purpose flour

1 package active dry yeast

1½ cups water

3 tablespoons sugar

3 tablespoons margarine or butter

½ teaspoon baking soda

Oven 375°

'Method:

Bring Sourdough Starter to room temperature. Combine 2½ cups of the flour and the yeast. Heat and stir water, sugar, margarine, and 1 teaspoon salt just till warm (120° to 130°) and margarine almost melts. Add to flour mixture. Add Sourdough Starter. Beat with an electic mixer on low speed for 30 seconds, scraping bowl con stantly. Beat on high speed for 3 minutes.

Combine 2½ cups of flour and the soda. Add to yeast mixture. Stir till combined. Using a spoon, stir in as much remaining flour as you can. Turn out onto a floured surface. Knead in enough remaining flour to make a moderately stiff dough (6 to 8 minutes total). Shape into a ball. Place in a greased bowl; turn once. Cover; let rise in warm place till double (45 to 60 minuts).

Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover; let rest 10 minutes. Shape into 2 round loaves. Place on a greased baking sheet. Flatten each slightly to a 6 inch diameter. (Or, shape into two 9x4-inch oblong loaves. Place on a greased baking sheet.) With a sharp knife, make crisscross slashes across tops of loaves. Cover; let rise till nearly double (about 30 minutes). Bake in a 375° oven for 30 to 35 minutes or till done. Cover the last 10 minutes, if necessary. Remove from baking sheet; cool. Makes 2 loaves (24 to 36 servings).

Raisin Sourdough Bread: Prepare as above, except stir 1½ cups raisins into yeast mix ture along with the flour-soda mixture. Before baking, brush loaves with milk. Combine 2 tablespoons sugar and 1/4 teaspoon ground cinnamon. Sprinkle over loaves.