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Sourdough Bread |
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Serves: 48
Print this Recipe
Prep Time: 45 minutes (ready in 5 days 13 hours 10 minutes) - Yield: 3 (16-slice) loaves
STARTER
1 package active dry yeast
2 cups warm water
3 1/2 cups all-purpose flour
1 tablespoon sugar or honey
BREAD
1 cup starter
5 1/2 to 6 cups all-purpose flour
1/4 cup sugar
1 tablespoon salt
1 2/3 cups warm water
1/3 cup oil
1. In large nonmetal bowl, dissolve yeast in 2 cups warm water (105 to 115°F.); let stand 5 minutes. Add 3 1/2 cups flour and 1 tablespoon sugar; blend well. Cover loosely with plastic wrap and cloth towel. Let stand in warm place (80 to 85°F.) for 5 days, stirring at least once each day. When starter is ready for use, it is bubbly and may have a yellow liquid layer on top. Stir well before using.*
2. Place 1 cup starter in large bowl.** Add 2 cups flour, 1/4 cup sugar, salt, 1 2/3 cups warm water (105 to 115°F.) and oil; blend well. Stir in 2 1/2 to 2 3/4 cups flour until dough pulls cleanly away from sides of bowl.
3. On floured surface, knead in remaining 1 to 1 1/4 cups flour until dough is smooth and elastic, about 5 minutes. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place for at least 8 hours or overnight.
4. Grease 3 cookie sheets or 9-inch round cake pans.*** Uncover dough. Punch down dough several times to remove air bubbles. Divide dough into 3 equal parts. Work dough with hands to remove all air bubbles. Shape into round loaves. Place on greased cookie sheets. Cover; let rise in warm place until doubled in size, 2 to 3 hours.
5. Heat oven to 400°F. Uncover dough. With sharp knife, make three 1/4-inch-deep slashes on top of each loaf. Bake at 400°F. for 20 to 25 minutes or until loaves sound hollow when lightly tapped. Immediately remove from cookie sheets; cool on wire racks for 1 hour or until completely cooled.
TIPS: If starter will not be used immediately, cover and refrigerate until ready to use. Return to room temperature before using.
**If desired, starter can be replenished for future use. After removing 1 cup starter, add to remaining starter 1 cup flour, 2/3 cup warm water (105 to 115'F.) and 1 teaspoon sugar or honey; blend well. Cover loosely with plastic wrap and cloth towel. Let stand in warm place (80 to 85'F.) for 10 to 12 hours or overnight. The starter will become bubbly and rise. Stir, cover and store in refrigerator. Repeat this process each time the starter is used. If starter is used once a week it will remain active. If not used, stir in 1 teaspoon sugar or honey weekly.
***Three 8x4-inch loaf pans can be used. Bake at 400'F. for 25 to 30 minutes.
High Altitude (above 3500 feet): No change.
Nutritional Information Per Serving: Serving Size: 1 Slice * Calories: 90 * Calories from Fat: 20 * % Daily Value: Total Fat: 2 g 3% * Saturated Fat: 0 g 0% * Cholesterol: 0 mg 0% * Sodium: 135 mg 6% * Total Carbohydrate: 17 g 6% * Dietary Fiber: 1 g 2% * Sugars: 2 g * Protein: 2 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 0% * Iron: 6% * Dietary Exchanges: 1 Starch or 1 Carbohydrate
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