Serves: 2
Total Calories: 1,048
In a large mixer bowl, combine starter, milk, dry milk, honey, ginger and 1 1/2 cups flour beat well. Add butter, salt and 1 1/2 cups flour, mixing well continue to add flour as needed to form a stiff dough. On a lightly-floured surface, knead dough until smooth and elastic. Place in a greased bowl turn dough to coat surface. Cover and let rise in a warm place, free from drafts, until doubled, about two hours.* Turn out dough, divide in half and shape into loaves. Place in two well-greased 9 x 5 x 3-inch loaf pans. Cover and let rise in a warm place, free from drafts, until doubled, about 2 hours. Bake in a preheated 375° F oven for 45 minutes or until golden and sound hollow when tapped.
* If room temperature is low or you don't have a warm place to let the dough rise. Sourdough without yeast added normally takes much longer to rise than conventional yeast breads. It may take 2 to 3 hours longer, but is worth the wait. If you just can't wait, add one package active dry yeast as you would in any yeast bread.
This Sourdough White Bread (without yeast) recipe is from the Fresh-From-The-Oven Breads Cookbook. Download this Cookbook today.
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