Sourdough Bread   Leave a comment


  • 1 package active dry yeast
  • 5 – 5-1/2 cups all-purpose flour
  • 1 cup Sourdough Starter
  • 3 tbsp sugar
  • 2 tbsp butter
  • 1/2 tsp baking soda
  • 1/4 cup yellow cornmeal


In large mixer bowl, soften yeast in 1-1/2 cups warm water (110*). Blend in 2 cups of the flour, Sourdough Starter, sugar, butter and 2 tsp salt. Combine 1 cup of the flour and the soda; stir into flour-yeast mixture. Add enough remaining flour to make a moderately stiff dough.

Knead on floured surface until smooth (5-8 minutes). Place in greased bowl; turn once. Cover; let rise till double (1 – 1-1/2 hours).

Punch down; divide in half. Cover, let rest 10 minutes. Shape into 2 oblong or round loaves.

Place on greased baking sheet sprinkled with cornmeal. Cover; let rise till almost double (about 1 hour). Brush with water and make diagonal slashes across tops. Bake at 375* for 30 to 35 minutes. Remove from sheet, cool.


From The Mowry Cookbook.

Posted September 11, 2013 by henrymowry in Recipes

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