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White Sandwich Bread Recipe

Start by making starter if you don't have 2.5 cups.

"Sourdough Bread Batter"
1 C starter
2 C warm water
2.5 C flour
Allow to proof overnight, 8-15 hours.

Yields: 1 C starter to return, 2.5 C starter to bake

The recipe:
2.5 C sourdough bread batter
1.5 C water (or milk, or 1 C yogurt + .5 C water)
-- make sure water is warm, or else scald milk
2 T sugar
2 T melted butter
2 t salt
3-4.5 C flour
yields: 2 loaves

1. Add 1 C flour to starter. Mix in liquid, then sugar, salt, and butter.

2. Add flour until dough turns from sides of bowl.

3. Turn out onto kneading board and knead in .5 - 1 C more C of flour.

4. Let proof until doubled in bulk. For sourdough users, this can be a LONG proof, depending on how cold the flour was when you started. Plan on no less than 2 hours, possible 3.

5. Punch down, let rise again (about 1 hour).

6. Turn out, punch down, shape into loaves.

7. Let rise about halfway (approximately 30 minutes), then bake in a preheated 375 degrees F oven 45-50 minutes.

8. Turn out onto cooling racks, allow to completely cool before wrapping. You may optionally brush the loaves with water or melted butter while still warm.

For variation, add 1.5 C grated sharp cheese before adding the flour; be careful with the cooking time since the bread will brown much easier.

Email:  pioneerwoman1@yahoo.com