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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Sherwood Sourdough bread Recipe

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This recipe for Sherwood Sourdough bread is from Jen's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tsp Sugar
1 1/2 cups (375 mL) warm water (105ºF-115ºF/40ºC-56ºC)
1 pkg (8 g) (2 1/4 tsp/11 mL) active dry yeast
1 cup (250 mL) Sherwood Sourdough Starter
5 1/2 cups Robin Hood® Best for Bread Homestyle White Flour
2 tsp (10 mL) salt
1/2 tsp (2 mL) baking soda
Directions:
Directions:
- Dissolve sugar in warm water in large mixing bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well.

- Stir in Sherwood.

- Add 3 cups (750 mL) of flour and salt. Beat with wooden spoon or low speed of electric mixer for 3 minutes.

- Cover bowl with greased waxed paper and tea towel. Let rise in warm place (75°-85°F/24°-29°C) until doubled (about 1 1/2 hours).

- Combine baking soda with 2 cups (500 mL) of remaining flour. Stir into dough. Add enough of remaining flour to make a soft dough which leaves sides of bowl. Turn out onto lightly floured surface.

- Knead dough for 10 minutes, adding enough flour until dough is smooth, elastic and no longer sticky. Divide in half. Cover with tea towel and let rest 10 minutes.

- Preheat oven to 375°F (190°C). Grease or line a baking sheet with parchment paper.

- Shape each portion into a round loaf. Place on greased baking sheet. Cover with tea towel and let rise until light and doubled (about 45 minutes).

- Bake in preheated oven, on lower oven rack, for 35 to 40 minutes, or until light golden.

 

 

 

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