Bread

1. 1

   In a large bowl, combine water, yeast, sugar and salt.

2. 2

   Stir until yeast is dissolved. Add sourdough starter and 2 cups flour to yeast mixture.

3. 3

   Mix on high speed for 3 minutes.

4. 4

   (It may be necessary to scrape sides of bowl with rubber scraper and rotate bowl slightly by hand.)

5. 5

   Add 3 1/2 cups flour and continue kneading 3 more minutes.

6. 6

   If dough is sticky, knead in enough of remaining 1/2 cup flour to form a stiff dough.

7. 7

   Place dough in greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 1 hour.

8. 8

   Punch down and divide into 2 equal parts. Shape each into a smooth ball. Cover and let rest 10 minutes. Shape into 2 loaves and place in 2 greased 9 x 5 x 3-inch pans or shape into round loaves and bake on a cookie sheet sprinkled with cornmeal.

9. 9

   Cover and let rise in warm place until doubled.

10. 10

    Put pan of water on lower shelf of oven.

11. 11

    Preheat oven to 400u00b0.

12. 12

    Bake 40 to 50 minutes. Cool on rack.

13. 13

    Yields 2 loaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.