SOURDOUGH BREAD III
This recipe won 1st place in the sourdough category of the Michigan State Fair 3 years in a row! Best if baked in a cloche, a covered stoneware baking stone.
Provided by Warren Wickland
Categories Bread Yeast Bread Recipes Sourdough Bread Recipes
Time 2h40m
Yield 12
Number Of Ingredients 9
Steps:
- Mix all ingredients in a bread machine using the Manual cycle. That's usually two mix cycles of approximately 15 to 20 minutes with the rise cycle between them of about an hour.
- Turn the dough out onto a lightly floured surface. Form the dough into a single round loaf. Place the loaf on a baking stone or baking sheet which has been lightly oiled and sprinkled with cornmeal. Cover loaf and let rise in a warm place until nearly doubled in size, about 40 minutes.
- Preheat oven to 425 degrees F (220 degrees C).
- Bake in preheated oven for 20 to 30 minutes, until golden brown and loaf sounds hollow when tapped. Let cool on a wire rack.
Nutrition Facts : Calories 267.6 calories, Carbohydrate 47.8 g, Cholesterol 1.8 mg, Fat 4.2 g, Fiber 2.2 g, Protein 9.1 g, SaturatedFat 0.9 g, Sodium 629.6 mg, Sugar 4.9 g
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