Sourdough Bread II

Name: Sourdough Bread II
Ingredients: 2 1/4 teaspoons active dry yeast; 1/2 cup warm water (110 degrees F/45 degrees C); 2 cups bread flour; 2 cups warm water; 1 tablespoon white sugar; 1 teaspoon salt; 2 1/4 teaspoons active dry yeast; 1/2 cup warm water (110 degrees F/45 degrees C); 1 1/2 cups sourdough starter; 2 teaspoons white sugar; 1 1/2 teaspoons salt; 1 1/2 teaspoons baking soda; 5 1/2 cups bread flour; 1 tablespoon butter, melted

14 ingredients

17 steps

Ingredients

2 1/4 teaspoons active dry yeast
1/2 cup warm water (110 degrees F/45 degrees C)
2 cups bread flour
2 cups warm water
1 tablespoon white sugar
1 teaspoon salt
2 1/4 teaspoons active dry yeast
1/2 cup warm water (110 degrees F/45 degrees C)
1 1/2 cups sourdough starter
2 teaspoons white sugar
1 1/2 teaspoons salt
1 1/2 teaspoons baking soda
5 1/2 cups bread flour
1 tablespoon butter, melted

Directions

1

In a medium bowl, dissolve 2 1/4 teaspoons yeast in 1/2 cup warm water.
2

Stir in 2 cups flour, 2 cups lukewarm water, 1 tablespoon sugar, and 1 teaspoon salt.
3

Beat smooth with rotary beater.
4

Let stand 3 to 5 days uncovered at room temperature stirring 2 or 3 times a day.
5

Cover at night to prevent drying.
6

In a large bowl, dissolve 2 1/4 teaspoons yeast in 1/2 cup warm water.
7

Blend in starter batter, 2 teaspoons sugar, and 1 1/2 teaspoons salt.
8

Add 3 1/2 cups flour, and beat with a rotary beater for 3 to 4 minutes.
9

Cover, and let rise till double in bulk.
10

Mix soda with remaining flour; gradually mix into risen dough, adding enough to make the dough stiff.
11

Turn out onto a floured board, and knead 8 to 10 minutes.
12

Shape into one large or 2 medium loaves, and place on a lightly greased baking sheet.
13

With a sharp knife, make diagonal cuts across top of dough.
14

Let rise till double.
15

Bake at 400 degrees F (205 degrees C).
16

Remove medium loaves after 35 to 40 minutes, large loaf after 40 to 45 minutes.
17

Brush with melted butter and let cool before serving.