SOURDOUGH BREAD

Sourdough Bread image

Provided by Colleen Sowa

Time 2h5m

Number Of Ingredients 11

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INGREDIENTS
4 3/4 c bread flour (hold 3/4 cup of the flour out in a small bowl and set aside)
3 Tbsp sugar
2 tsp salt
1 pkg (.25 ounce) active dry yeast
1 c warm milk (90 degrees)
2 Tbsp margarine (softened)
1 1/2 c active sourdough starter
1 extra large egg
1 Tbsp warm water (90 degrees)

Steps:

1. In a large bowl, combine and stir together the first 4 ingredients (only 4 cups of the flour). Set aside. In a very large bowl: Stir in the milk and softened margarine, stir in the sour dough starter. Gradually stir in the 4 cups of flour mixture. You may need more depending on humidity.
2. Using the flour that you set aside, flour your surface, turn out the dough and knead for about 10 minutes.
3. Grease two bread loaf pans, Divide the dough in two equal halves. Knead each half a few times and shape into a loaf. Let the dough rise for 20 minutes. Punch the dough down. Knead it a few times, shape into loaf and place in greased loaf pan, doing both loaves this way.
4. Cover the loaves with a damp baking towel and let the bread rise about an hour in a warm place. It is ready when doubled in size. Brush the tops of the loaves with an egg wash. *** You can garnish the bread tops with poppy seeds, sesseme seeds, or finely minced fresh onion at this point.
5. Preheat oven to 375 degrees.
6. Bake for 1/2 hour or until done. (Bread is done when you tap gently and it sounds hollow).