Farm Journals Sourdough White Bread Recipe
Yield: 3 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Sourdough starter,
2 cup: Warm water (105, 115 F)
2 1/2 cup: Sifted flour,
1 package: Active dry yeast,
1/4 cup: Warm water (105, 115 F)
1 cup: Milk,
3 tbsp: Sugar,
2 tsp: Salt,
3 tbsp: Butter or margarine,
8 1/2: To 9 1/2 c sifted flour,
1 tbsp: Butter or margarine, melted
Directions:
Makes 3 loaves.
In a large glass, stoneware or plastic bowl, using a wooden spoon,
stir together starter, 2 cups warm water and 2 1/2 cups flour until
well blended. Cover loosely with plastic wrap. Let stand in a warm
place (85
F) at least 12 hours.
In a small bowl, sprinkle yeast over 1/4 c warm water; stir until
dissolved.
In a 2-qt saucepan over low heat, heat milk, sugar, salt and 3 Tbsp
butter until warm (105 - 115
F). Remove from heat, stir in yeast
mixture.
Stir yeast mixture into starter mixture. Stir in 2 1/2 cups flour
until well blended. Cover loosly with plastic wrap. Let rise in a
warm place until almost doubled, about 45 minutes to one hour.
Stir down batter, Gradually stir in enough additional flour to make a
soft dough, Turn out dough onto lightly floured surface, knead until
smooth and elastic, about 5 to 7 minutes.
Divide dough into thirds, cover and let rest 10 minutes.
Shape each third into a loaf. Place each into a greased 8 1/2 x 4
1/2 x 2 1/2 loaf pan. Cover and let rise until doubled, about 45
minutes to one hour.
Bake in 375 F oven 40 minutes, or until loaves are golden brown and
sound hollow when tapped. Immediately remove from pans. Brush tops of
hot loaves with melted butter. Cool on racks.
Source from luhu.jp
In a large glass, stoneware or plastic bowl, using a wooden spoon,
stir together starter, 2 cups warm water and 2 1/2 cups flour until
well blended. Cover loosely with plastic wrap. Let stand in a warm
place (85
F) at least 12 hours.
In a small bowl, sprinkle yeast over 1/4 c warm water; stir until
dissolved.
In a 2-qt saucepan over low heat, heat milk, sugar, salt and 3 Tbsp
butter until warm (105 - 115
F). Remove from heat, stir in yeast
mixture.
Stir yeast mixture into starter mixture. Stir in 2 1/2 cups flour
until well blended. Cover loosly with plastic wrap. Let rise in a
warm place until almost doubled, about 45 minutes to one hour.
Stir down batter, Gradually stir in enough additional flour to make a
soft dough, Turn out dough onto lightly floured surface, knead until
smooth and elastic, about 5 to 7 minutes.
Divide dough into thirds, cover and let rest 10 minutes.
Shape each third into a loaf. Place each into a greased 8 1/2 x 4
1/2 x 2 1/2 loaf pan. Cover and let rise until doubled, about 45
minutes to one hour.
Bake in 375 F oven 40 minutes, or until loaves are golden brown and
sound hollow when tapped. Immediately remove from pans. Brush tops of
hot loaves with melted butter. Cool on racks.
Source from luhu.jp
Tags
: breads