Sourdough Bread Recipe

How to make it

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• First you need to mease out your 2 cups of starter culture, it must be proofed: In order to proof, I usually start with 1 cup of my starter and stir into it equal parts of fthe lour and the warm water (for this recipe, 1 1/2 cups of each would be more than enough).
• Now let mixture sit, covered loosely, for approx. 8 to 12 hours-- the longer it sits, the sourer the flavor will be.
• Then at this point, measure out the 2 cups required for your recipe, and return leftover starter to refrigerator for next time.
• Next you can pour starter into mixing bowl.
• Then melt butter (microwave works well).
• Add milk to the butter and warm briefly (85 degrees F).
• Now add the salt and sugar, stir until dissolved.
• Next youcan add this mixture to the culture and mix well.
• You want to now add the flour, 1 cup at a time, stirring until the dough is too stiff to mix by had.
• You are going to turn onto floured board and knead in the remaining flour until the dough is smooth and satiny.
• Then you can pat dough into a 1-inch thick oval and form loaf by rolling oval up from the long side, pinching the seam together as you roll the dough, tucking ends to form the loaf.
• Now place in lightly greased loaf pan (I spray with cooking spray), and let rise, covered, at 85 degrees F for 1 1/2 to 3 hours.
• When your dough rises 1 to 2 inches above the edges of pan, it is ready to bake.
• Next you need to preheat oven to 375 degrees F.
• Then bake for 10 minutes, then reduce heat to 350 degrees F and bake an approx. 30 to 40 minutes (baking time varies according to your oven and your personal taste--some like a darker crustier bread than others).
• Now remove the loaf from oven and brush the top lightly with melted butter; turn loaf out of the pan and cool on wire rack.
• Serve while still hot.