Serves: 4
Total Calories: 1,580
* (See recipe for Sourdough Starter.) Remove 1 to 2 cups of sponge to replenish the starter and refrigerate for next sourdough bread or rolls, etc. Sponger batter: To sponge, fold in oil, salt and flour gradually with a spoon. (This can also be done on very low speed of electric mixer with a pastry hook.) When dough comes from edges of bowl and forms a sticky ball, remove and knead for 5 minutes or more on a well-floured board, adding more flour as needed. Cut into 4 sections and form loaves. Place in oiled loaf pans. Slit tops and allow to rise for 2 hours, covered. Pat tops with water to make crusty. Place in 425° oven for 20 minutes, then turn down heat to 375° and continue baking for 40 to 50 minutes to one hour. When done, loaves will sound hollow when rapped with knuckles. Cool for 10 minutes in pan, then remove to rack to cool.
This Sourdough Bread Loaves recipe is from the Current Calendars Cookbook. Download this Cookbook today.
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