Sourdough bread rbtn28a
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pint | SOURDOUGH STARTER |
| 1 | pint | LUKEWARM WATER |
| 1 | tablespoon | SALT |
| 3 | tablespoons | Melted butter |
| 2 | tablespoons | Sugar |
| 6 | cups | Flour |
Directions
Mix ingredients in a large bowl. Knead 12 to 15 minutes until smooth and satiny. Place in a greased bowl; cover with cloth. Let rise until double in bulk, 1-½ to 2 hours. Push down, knead briefly, let rest 10 minutes. Shape into two round loaves. Place loaves on a greased baking sheet, allowing space for expansion. Or shape into two oblong loaves and put in greased loaf pans. Let rise until doubled in bulk.
Bake in a 375F oven for 40 to 50 minutes, until brown and loaves sound hollow when tapped. Makes 2 loaves.
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