Ok, here it is the long awaited sourdough bread recipe. For all of you who joined me last week on Tasty Tuesday I shared the sourdough starter recipe. By now you've fed your starter and are ready for the next step.
I had a couple starters on the go so had the privilege of testing a couple recipes, bringing in past experience and input from other as well as the old age recipe I had I knew I was on the right track. I found the key is doing the overnight rising and baking in the morning or kneading it and baking in the afternoon. Basically do what works for you!
- 1 cup sourdough starter
- 1½ cups warm milk or water
- ½ cup canola oil or vegetable oil
- 1 teaspoon salt
- ½ cup white sugar
- 6½ cups all purpose flour
- Mix sugar, oil, water, and sourdough starter in a large bowl. Combine the flour, salt, and sugar then add to the mixture. Grease or oil the dough. Place the dough a large covered bowl and let rise overnight.
- The next day, knead the dough for 10 minutes. Divide in half, and place into two greased 4 x 8 inch bread pans. Allow the dough to double in size about 20 minutes.
- Bake at 375°F for 40 to 45 minutes, or until bread is golden brown and taps hollow. Turn out to cool on wire racks.
If you have any quesitons I would be more than happy to answer them.