Sourdough Bread Back to Breads Printer Friendly Page
Recipe By: Orville
Preparation Time :4:00
Yields 2 loaves and 20 rolls
1/8 cup yeast -- (3 packets)
1 tablespoon sugar
1 cup hot tap water -- (90 to 100 F)
4 cups sourdough starter
1/4 cup shortening
1 tablespoon salt
3/4 cup milk -- warmed
6 cups bread flour -- (more as required)
1/4 cup sugar
Pour contents of sourdough starter container into a bowl. Add 2 cups hot water and 2 cups of flour and mix well. Pour 4 cups of the starter into the mixer. Put the rest of the starter back into the storage container and return to refrigerator. Mix yeast, 1 tablespoon of sugar in 1 cup hot tap water (90 to 100 degrees) and set aside to activate. Add shortening, 1/4 cup sugar, salt, milk, and about 2 cups of flour. Mix on low with a dough hook until blended. Add yeast mixture and 2 more cups of flour. Continue to mix on low. Continue adding flour until dough will not stick to finger when lightly touched. Dough will ball on dough hook. Remove dough from mixer and place on a floured surface. Kneed the dough for a few minutes and form a ball. Place the dough ball in a large bowl that has been brushed with melted butter. Brush the dough with melted butter and cover with a towel. Let dough rise until it has doubled in size. Pour onto a lightly floured surface and cut into 24 oz pieces for loaves or 2 oz pieces for rolls. For loaves roll dough into a rectangle slightly wider than the bread pan to be used. Fold in the sides and roll into a loaf. Pinch the seams to seal the dough. Place the dough into bread pans that have been brushed with melter butter. For rolls, form 2 oz balls and place on a baking sheet brushed with butter or lined with baking paper if available. Brush tops of rolls or bread loaves with melted butter. Let dough rise uncovered until it has doubled in size. Bake in a 350 degree oven until golden brown. Rolls will bake for about 20 minutes and loaves will bake for about 45 to 50 minutes. Remove from oven and place on cooling racks to cool completely. When cool slice to desired thickness. Extra bread may be stored in freezer until needed.
Sourdough Starter: 2 cups flour, 2 cups warm water, 1 tablespoon (1 packet) yeast, and 3 tablespoons of sugar. Mix well and place into a glass container and put in refrigerator.