Sourdough Bread
Submitted by PaddyL on May 29, 2008 at 12:28 pm

1 cup sourdough starter
2-1/2 cups all-purpose flour
2 cups lukewarm water

Remove your starter from the fridge and take out 1 cup. (I take it out in the morning, feed it, and let it expand, then take out the cup to use in the Primary Batter and return the rest to the fridge.) Place the starter (1 cup) in a bowl and gently stir in the warm water. Stir in the flour, mixing well until batter is smooth. Cover the bowl tightly and put in a warm place for 12 hours. (Mine often is let sit for more than 12 hours.) Before using to make the bread, return one cup of this batter to the starter container in the fridge.

3 cups primary batter
1-1/2 cups warmed milk
2 tbsp. sugar
2 tbsp. vegetable oil
2 tsps. salt
6-7 cups flour (I've used all white, or part white and part whole wheat.)

Place 3 cups of the primary batter in mixing bowl and stir in 1 cup of the flour. Stir well and then add the warmed milk, sugar, salt, and oil. Stir well and then stir in enough additional flour to make a dough that cleans the sides of the bowl.

Turn out on floured board and knead until smooth and elastic, adding extra flour if necessary to prevent sticking. Try, however, to keep the quantity of flour used to a minimum. Place dough in greased bowl; cover and leave in a warm place until doubled in bulk. (Approx. 4 hours to rise in about 75F. room.)

Punch down, turn out and allow to rest for 20 minutes, covered by upturned bowl. Divide dough into two portions and shape into loaves. Place in greased loaf pans. Brush the tops of the loaves with butter and leave to rise in a very warm place until double.

Bake in preheated 375F. oven for 40 minutes. Turn out and cool on rack.