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Add a photoServings: 4
Ingredients
- 1 pkg. dry active yeast
- 1/2 c. hot water
- 2 c. lukewarm water
- 2 c. flour
- 1 tbsp. sugar
Directions
- Starter Batter: Dissolve 1 package yeast in 1/2 c. hot water. Stir in lukewarm water, flour, and sugar. Beat till smooth. Cover with cheese cloth. Let stand at room temperature 5 - 10 days, stirring 2 or possibly 3 times a day. Should smell yeasty, not sour. Cover and chill till use. To keep starter, add in 3/4 c. water, 3/4 c. flour, and 1 tsp. sugar to leftover starter. Let stand at room temperature till bubbly and well fermented - at least one day. Store in the refrigerator. If not used in 10 days, add in 1 tsp. sugar.
- Bread: In large bowl, soften yeast in hot water (110 degrees). Blend in starter batter, salt, and sugar. Add in 2 1/2 c. flour. Beat 3-4 min. Cover. Let rise till double (about 1 1/2 hrs). Mix soda with 2 1/2 c. flour. Stir into dough. Add in sufficient additional flour to make a stiff dough.
- Turn out on lightly floured surface. Knead 5 to 7 min. Divide dough in half. Cover and let rest 10 min. Shape into 2 rounds or possibly oval loaves. Place on lightly greased baking sheet. With sharp knife, make diagonal gashes across top. Let rise till double (1 1/2 hrs). Bake at 400 degrees for 35 to 40 min. Brush with butter.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 215g | |
| Recipe makes 4 servings | |
| Calories 245 | |
| Calories from Fat 6 | 2% |
| Total Fat 0.69g | 1% |
| Saturated Fat 0.11g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 8mg | 0% |
| Potassium 102mg | 3% |
| Total Carbs 51.51g | 14% |
| Dietary Fiber 2.1g | 7% |
| Sugars 3.32g | 2% |
| Protein 7.13g | 11% |
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