SOURDOUGH BREAD
SOURDOUGH BREAD
Serves: 3-4 medium loaves
Ingredients
- ½ c. sugar
- ½ c. corn oil
- 1 tsp salt
- 1 c. starter
- 6 c. bread flour
- 1 c. warm water
- 1 pkg. dry yeast
- ½ c. water
Instructions
- Dissolve yeast in ½ cup warm water. Place all ingredients in mixer, except flour, and stir until well mixed. Add the flour slowly, (using bread hook on mixer), until dough cleans side of mixing bowl. Remove from mixer and place in large well-greased bowl, also greasing dough. Cover with plastic or cloth and set in warm place until double in size. Make into 3-4 medium size loaves. Let rise until double in well greased pans. Bake at 350 degrees for 30 minutes on Bottom shelf of oven. Remove from pans while hot and coat with butter to keep crust soft.
- Can be made without mixer, but will require kneading by hand while adding flour. Yield: 3-4 medium sized loaves.
Notes
Can be mixed in large Kitchen-Aid mixer. Eugene Larson
3.5.3226