- Prep Time:2 days
- Cook Time:1 hour
- Serves:2
This is a recipe that will use your sourdough starter. It makes two delicious loaves that are great to share with friends. The bread freezes well and is wonderful toasted.
Ingredients
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1 1/2 cups sourdough starter
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1/2 cup sugar
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1 cup lukewarm water (use potato water at least every other time)
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1/3 cup sugar
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1/2 cup vegetable oil
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3 teaspoons salt
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1/2 cup lukewarm water
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6 cups all-purpose flour
Preparation
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1
For this recipe, you will need sourdough "starter."
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2
Place starter in a large, non-metal bowl. Add 1/2 cup sugar, 1 and 1/2 cup flour, 1 cup lukewarm water and mix well. Cover with a clean cloth and let stand out overnight.
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3
Next day (or 8 hours later), place half of the starter in a covered plastic container and place in the refrigerator for next time.
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4
Add to the remaining portion 1/3 cup sugar, 1/2 cup oil, 3 teaspoons salt, 1 and 1/2 cup lukewarm water, and 5 cups of the flour. Turn out onto floured surface to knead. Add a 6th cup of flour to dough as you knead it.
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5
Knead until spongy. Put into a greased non-metal bowl, cover with a cloth and let rise 4-8 hours.
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6
Work down raised dough. Divide into two loaves and put into greased loaf pans. Cover with cloth and let rise again 4-8 hours.
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7
Bake in cool over at 300 degrees for 1 hour. Wait at least 24 hours before using the starter again.
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8
Variation: When you divide the dough into two loaves, roll each loaf out to an oval shape. Spread with 1/4 cup softened butter. Sprinkle with generous portion of cinnamon sugar (5 parts sugar to 2 part cinnamon). Roll up jellyroll fashion and tuck ends under. Place in loaf pan, let rise, and bake one hour at 300 degrees. May also add nuts and raisins when adding the cinnamon sugar.
