Cornell sourdough bread

6 servings

Ingredients

Quantity Ingredient
2 cups Warm water (105-115)
1 pack Active dry yeast
2 cups Warm water (105-115)
1 pack Active dry yeast
1½ cup Starter
2 tablespoons Honey or brown sugar
2 tablespoons Salad oil
2 cups Unbleached flour
3 teaspoons Sea salt
3 tablespoons Wheat germ
½ cup Full-fat soy flour
¾ cup Nonfat dry milk
5 cups Unbleached flour *

Directions

STARTER

BREAD

*(part may be bran or whole wheat) To make the starter, Place in a bowl. Mix together & let stand in a warm place overnight. If more flavor is desired, let stand for two or three days at room temperature. Stir at intervals.

Place in a large bowl when ready to make the bread, 2 c warm water and yeast.Let stand for 5 minutes Stir & blend in starter, honey or brown sugar, salad oil, sea salt, wheat germ, full-fat soy flour, nonfat dry milk, unbleached flour, (part may be bran or whole wheat) Work & mix flour in thoroughly & vigorously. Turn dough onto floured board, using more flour if needed. Knead until dough is smooth & elastic. Place in oiled bowl. Grease top of dough lightly & cover.

Let rise in a warm place until nearly double in size. Punch dough down & let rest while you prepare the pans. Shape into 3 loaves. Let rise in pans & bake in a moderate oven, 350., until brown & loaves sound hollow when tapped. Remove from pans & cool on rack.

For later baking, carry over the starter. To replenish, add 1 c more each of flour & warm water & 1 ts sugar. Mix well, cover & keep in a warm place if it is to be used soon. Otherwise, put it in the refrigerator.

From: The Cornel Bread Book Shared By: Pat Stockett Submitted By HELEN PEAGRAM On 12-30-95

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