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Sour Dough Bread Recipe

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This recipe for Sour Dough Bread is from The Youngman Family Cookbook Project, 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:
 

Bread
Ingredients:  
Ingredients:  
2 C active starter
1 1/2 C water (room temp)
2 T melted butter, cooled or olive oil
2 T honey
5 C flour
1 T lecithin
Mix in mixer for -4 minutes. Allow dough to rest for 20 minutes.
Add 2 1/2 tsp salt
Directions:
Directions:
Knead dough in mixer for 10 minutes. If dough is sticking to sides of mixer add a little bit more flour but dough should be soft not dry and stiff. Place dough in greased plastic bowl and put lid on or cover with a cloth (Tupperware That's a bowl works great)
Let rise 4 1/2 - 5 hours. Shape into 2 loaves. and place in greased pans. Let rise 2-3 hours or until double.
Slash tops of bread right before putting in the oven.
Bake 350º for 35 minutes.
Immediately remove loaves from pan and put on cooling racks and rub tops with stick of cold butter. Let cool for 15 minutes. Put in bags while still warm.
 

Dough Starter
Ingredients:  
Ingredients:  
Assuming you have an active starter begin the process for the bread.
If not go to KingArthurflour to find out how to start sour dough, this process may
take a week or more
Feed it at least once a day
Feed with equal amounts of starter to flour and a little less water
Ex: 1/2 C starter, 1/2 C flour, 1/3 C water
Do not use metal bowls or utensils when stirring it
The day before you want to bake bread, feed your starter 3 times (morning, noon, night) This makes a good active starter.
Cover loosely with napkin or coffee filter
When not using your starter store in refrigerator and feed once a week. Pancakes are great using starter from the fridge but for anything bready you will need to get it out and feed it 3-4 times before baking.
Directions:
Directions:
Number Of Servings:
Number Of Servings:
2 loaves
Personal Notes:
Personal Notes:
Crystal Glick gave me this recipe

 

 

 

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