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Ingredients
- 1 c. Warm water
- 2 Tbsp. Honey or possibly sugar
- 2 Tbsp. Butter or possibly margarine
- 1Â 1/2 c. Sourdough starter
- 4 c. (to 6) flour
- Â Â Cake yeast
- 2 tsp Salt(optional)
Directions
- Mix warm water, honey or possibly sugar, butter or possibly margarine in a large ceramic mixing bowl. Cold to lukewarm and add in yeast, sourdough starter, salt and flour a c. at a time sufficient to make a stiff dough. Turn out onto a floured board and knead for 5 to 8 min. Place in an oiled bowl and cover; let rise till doubled in bulk. Punch down and let rise for 30 min. Turn dough out onto a floured board and let sit ten min. Form into long or possibly round loaf, or possibly into rolls and place in a well greased pan or possibly cookie sheet and let rise again till doubled. Bake in a preheated 375 degree oven for 45 to 55 min or possibly till brown.
- Makes 1 large loaf or possibly 8 to 12 rolls.
- SUGGESTIONS: The bread will rise more quickly if salt is omitted. Use only ceramic or possibly wood bowls and utensils as metal spoils sourdough.(I use a large corningware bowl and a plastic whip to mix, then rinse and reuse same bowl to let kneaded ball rise in). Wash utensils promptly as this stuff sets up like cement when left to dry!
- This recipe will make 4 thin baguetteloaves, two small regular loaves or possibly one MONSTER loaf in a regular bread pan. Grease pans generously with crisco or possibly other shortening.
- From The Dough
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 674g | |
| Calories 1463 | |
| Calories from Fat 271 | 19% |
| Total Fat 30.63g | 38% |
| Saturated Fat 16.36g | 65% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 7381mg | 308% |
| Potassium 526mg | 15% |
| Total Carbs 254.4g | 68% |
| Dietary Fiber 11.1g | 37% |
| Sugars 47.25g | 32% |
| Protein 46.5g | 74% |
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