Sourdough Bread
Stir sourdough starter before measuring. Measure out 1-1/2 cups sourdough starter and bring to room temperature. Traditional Active Dry Yeast method: Combine 2 cups flour and salt in a large mixer bowl. Combine yeast and 1 cup warm water (100° to 110°F) in a small bowl for 10 minutes. Add yeast and starter to flour mixture, beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth, about 8 to 10 minutes. Place in greased bowl, turning once to coat top. Cover; let rise in warm draft-free place until doubled in size, 30 to 60 minutes. Punch dough down. Proceed with shaping and baking directions below.
Ingredients
- 1-1/2 cups sourdough starter
- 4 to 5-1/4 cups bread OR all-purpose flour* (may also substitute up to 2 cups with whole wheat flour)
- 1 (2-1/4 tsp.) envelope Fleischmann's® Traditional Yeast OR Fleischmann's® Quick Rise Yeast
- 1-1/2 teaspoons salt
- 1 cup water
- Cornmeal
Method
Stir sourdough starter before measuring. Measure out 1-1/2 cups sourdough starter and bring to room temperature.
Traditional Active Dry Yeast method: Combine 2 cups flour and salt in a large mixer bowl. Combine yeast and 1 cup warm water (100° to 110°F) in a small bowl for 10 minutes. Add yeast and starter to flour mixture, beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth, about 8 to 10 minutes. Place in greased bowl, turning once to coat top. Cover; let rise in warm draft-free place until doubled in size, 30 to 60 minutes. Punch dough down. Proceed with shaping and baking directions below.
Quick-Rise Yeast method**: Combine 2 cups flour, undissolved yeast and salt in a large mixer bowl. Add water (120° to 130°F) and starter to flour mixture; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth, about 8 to 10 minutes. Cover dough and let rest 10 minutes.
Shaping and Baking – Both Methods: Remove dough to lightly floured surface, divide in half. Roll each half to 12 X 9-inch rectangle. Beginning at long end, roll up tightly. Pinch seams and ends to seal. Taper ends by gently rolling back and forth. Place, seam sides down, on a large greased baking sheet sprinkled with cornmeal. Cover; let rise in warm draft-free place until doubled in size, about 30 to 45 minutes.
With sharp knife, make 4 or 5 diagonal slashes (1/2-inch deep) across top of each loaf. Bake at 400°F for 35 to 40 minutes or until done. For crispy crust, spray loaves with water just before baking and every 5 minutes during the first 10 minutes of baking time. Remove from baking sheet; let cool on wire rack.
