Bread

Directions

1. 1
   In a large bowl, combine water, yeast, sugar and salt.
2. 2
   Stir until yeast is dissolved. Add sourdough starter and 2 cups flour to yeast mixture.
3. 3
   Mix on high speed for 3 minutes.
4. 4
   (It may be necessary to scrape sides of bowl with rubber scraper and rotate bowl slightly by hand.)
5. 5
   Add 3 1/2 cups flour and continue kneading 3 more minutes.
6. 6
   If dough is sticky, knead in enough of remaining 1/2 cup flour to form a stiff dough.
7. 7
   Place dough in greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 1 hour.
8. 8
   Punch down and divide into 2 equal parts. Shape each into a smooth ball. Cover and let rest 10 minutes. Shape into 2 loaves and place in 2 greased 9 x 5 x 3-inch pans or shape into round loaves and bake on a cookie sheet sprinkled with cornmeal.
9. 9
   Cover and let rise in warm place until doubled.
10. 10
    Put pan of water on lower shelf of oven.
11. 11
    Preheat oven to 400°.
12. 12
    Bake 40 to 50 minutes. Cool on rack.
13. 13
    Yields 2 loaves.