-
1
Bring sourdough starter to room temperature.
-
2
In a large mixing bowl combine 2-1/2 cups of the flour and the yeast; set aside.
-
3
In a saucepan heat and stir water, sugar, butter, and salt just until warm (120-130 deg.) and butter almost melts.
-
4
Add to flour mixture.
-
5
Add sourdough starter.
-
6
Beat with until mixed and smooth, scraping bowl.
-
7
Stir in as much of the remaining flour as you can.
-
8
On a lightly floured surface knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic.
-
9
Shape into a ball.
-
10
Place dough in a lightly greased bowl, turning once to grease surface.
-
11
Cover and let rise until doubled.
-
12
Punch dough down.
-
13
Turn out on a lightly floured surface.
-
14
Divide in half.
-
15
Cover and let rise for 10 minutes.
-
16
Lightly grease a large baking sheet and sprinkle with cornmeal.
-
17
Shape each half of the dough into a ball, place on baking sheet, flatten to about a 6-inch circle.
-
18
With a sharp knife make crisscross slashes, 1/4 inch deep, on the top of the loaves.
-
19
Cover and let rise 30 minutes.
-
20
Preheat oven to 375-deg.
-
21
After heated place bread in oven and steam.
-
22
Bake in oven for 30-35 minutes, or till bread tests done.
-
23
Cool on a wire rack.
