Ingredients
- 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
Instructions
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.
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From The Mowry Cookbook.
