Two weeks ago I posted a sourdough starter recipe and since then I have made few bread loafs. For some reason I thought that baking the bread would be harder but it actually turn out pretty easy. And it is true when they say that quality of your starter really matters.
I researched for a different recipes and here is the one that works the best for me. My family loves the fresh bread. The only hard part about it is the wait ...
4 3/4 cup bread flour 2 tbsp. margarine softened
3 tbsp. white sugar 1 1/2 cup sourdough starter
2 1/2 tsp salt 1 large egg
1 (.25oz) package active dry yeast 1 tbsp. water
1 cup warm milk 1/4 cup chopped onion
- In a large bowl, combine 1 cup flour, sugar, salt, and dry yeast. Add milk and softened butter or margarine. Stir in starter. Mix in up to 3 3/4 cups flour gradually, you may need more depending on your climate.
- Turn dough out onto a floured surface, and knead for 8 to 10 minutes. Place in a greased bowl, turn once to oil surface, and cover. Allow to rise for 1 hour, or until doubled in volume.
- Punch down, and let rest 15 minutes. Shape into loaves. Place on a greased baking pan. Allow to rise for 1 hour, or until doubled.
- Brush egg wash over tops of loaves, and sprinkle with chopped onion.
- Bake at 375 degrees F (190 degrees C) for 30 minutes, or till done.