Serves: 2
1. Make Sourdough Starter 2 to 4 days before making bread. Starter should be the consistency of thin pancake batter if necessary, stir in enough water to achieve this consistency before measuring. For accuracy, stir starter before measuring. Measure out 1 1/2 cups cold starter, and bring to room temperature (the starter will expand as it warms up).
2. Mix 2 cups of the flour, the yeast (dry) and salt in large bowl. Gradually beat in starter and warm water with electric mixer on low speed. Beat on medium speed 2 minutes, scraping bowl occasionally. Beat on high speed 2 minutes, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough.
3. Place dough on lightly floured surface. Knead about 8 minutes or until smooth. Place dough in large bowl greased with shortening, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place 30 to 60 minutes or until double. Dough is ready if indentation remains when touched.
4. Grease large cookie sheet with shortening sprinkle with cornmeal. Gently push fist into dough to deflate. Divide dough in half.* Roll each half into 12 ¥ 9-inch rectangle on lightly floured surface. Roll up tightly, beginning at 12-inch side. Pinch seams and ends to seal. Taper ends by gently rolling back and forth. Place loaves, seam sides down, on cookie sheet. Cover loosely with plastic wrap lightly sprayed with cooking spray and let rise in warm place 30 to 45 minutes or until double.
5. Heat oven to 400°. Carefully cut 1/4-inch-deep slashes diagonally across top of each loaf at 2-inch intervals with sharp serrated knife. (For crispy crust, spray loaves with water just before baking and every 5 minutes during the first 10 minutes of baking.) Bake 35 to 40 minutes or until golden brown. Remove from cookie sheet to wire rack cool.
*To make round loaves, shape each half of dough into 5-inch ball. Continue as directed, except cut 4 slashes, 1/4 inch deep, in crisscross pattern on top of each loaf. Bake as directed, spraying with water for crispy crust if desired.
Sourdough Starter
3 1/2 cups bread flour or all-purpose flour**
1 package(2 1/4 teaspoons) regular or quick active dry yeast
2 cups warm water (105° to 115°)
Mix flour and yeast (dry) in 4-quart or larger container. Gradually beat in water until smooth. Cover loosely with plastic wrap and let stand in warm place 2 to 4 days or until bubbly and sour smelling. Transfer to 2-quart or larger plastic container with tight-fitting lid. Refrigerate until ready to use.
To keep starter active: Once a week, beat in 1 tablespoon bread flour or all-purpose flour and 1 tablespoon warm water until smooth. Cover loosely and let stand in warm place 12 to 14 hours or until bubbly. Cover tightly refrigerate until ready to use.
To replenish starter: For each 1 1/2 cups of starter used, beat in 1 1/3 cups bread flour or all-purpose flour and 1 1/3 cups warm water until smooth. Cover loosely and let stand in warm place 12 to 24 hours or until bubbly. Cover tightly refrigerate until ready to use.
**Do not use self-rising flour.
NUTRITION FACTS: 1 Slice: Calories 100 (Calories from Fat 0) Fat 0g (Saturated 0g) Cholesterol 0mg Sodium 100mg Carbohydrate 23g (Dietary Fiber 1g) Protein 3g % DAILY VALUE: Vitamin A 0% Vitamin C 0% Calcium 0% Iron 8% DIET EXCHANGES: 1 1/2 Starch
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Sourdough Bread recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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