Sourdough Loaf

After the disappointing failure of my first sponge starter (temperature was too cold) the second one is finally ready for use to make some Sourdough bread. The recipe below is from The Complete Book of Breads by Bernard Clayton, JR. and uses the Sourdough Sponge Starter from a previous post.

Ingredients: 5 to 6 Cups All-Purpose Flour

3 Tbls. Sugar

1 tsp. Salt

1 Package Dry Yeast

1/3 Cup Non-Fat Dry Milk

1 Cup Hot Tap Water

2 Tbls. Shortening

1 1/2 Cups Sponge [Starter]

In a large bowl, combine 1 cup Flour

The Sugar

Salt

Yeast

Dry Milk

And 1 cup Hot Tap Water, mixing thoroughly

Add the Shortening

And 1 1/2 cups Sponge, beat for three minutes with a wooden spoon

Start adding the remaining Flour a 1/2 cup at a time until a soft Dough forms

Turn the Dough out onto a lightly Floured surface

 And knead until smooth and elastic

Place the Dough back into the bowl and rub with Oiled or Buttered hands to keep the surface from developing a crust

Cover tightly with plastic wrap and leave in a warm area (80F-85F) one hour or until doubled in size

Punch down the Dough and roll into a ball

Divide into two equal pieces and roll into rounds

Cover with towels and let rest five minutes

Press the Ball into a flat oval

Fold in half

Then pinch the seam tightly

Fold the ends up

 And place seam side down into a Greased pan

Cover with plastic wrap and let rise another fifty minutes or until doubled in size

Place the Dough into a preheated 400F oven and bake for 25-35 minutes or until golden brown

 To test if done, remove a loaf from the pan and tap with your finger, if the sound is hollow the Bread is done. Let both Loaves cool completely for best taste

I love the smell of Bread baking, it makes the whole house feel inviting. This Bread has a wonderful chew to it and makes a great sandwich or just plain toast. The crust softens overnight and when sliced into, there's a pungent, yeasty overtone that makes your mouth water with anticipation. Try it with different meats, butters, and jams.