Free Recipe Sourdough Country Crust Bread
Recipe Type: Y Recipes
Recipe Preparation: bake
Cooking Ingredients for Sourdough Country Crust Bread Recipe
2 pk Dry yeast
1-1/4 c Warm water -105° to 115°
1 c Sourdough starter; at room
-temperature
1/4 c Vegetable oil
1/4 c Sugar
2 ts Salt
2 Eggs; beaten
5-1/2 c Unbleached flour; up to 6
Vegetable oil
Butter or margarine; melted
Sourdough Country Crust Bread Preparation
Dissolve yeast in warm water in a large nonmetal bowl; let stand 5 minutes. Stir in Sourdough Starter, 1/4 cup oil, sugar, salt, eggs, and 3 cups flour. Gradually stir in enough remaining flour to make a soft dough. Turn dough out onto a floured surface, and knead until smooth and elastic (about 8 to 10 minutes). Place in a well greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 to 1 1/2 hours or until doubled in bulk. Punch dough down, and divide in half; place on a floured surface. Roll each half into an 18- x 9inch rectangle. Tightly roll up dough, starting at narrow edge; pinch seam and ends together to seal. Place leaves, seam side down, in two greased 9- x 5- x 3-inch loafpans. Brush tops with oil. Cover and let rise in a warm place, free from drafts, about 1 hour or until doubled in bulk. Bake at 375°F for 30 to 35 minutes or until leaves sound hollow when lightly tapped. Remove leaves from pans; brush with melted butter. Yield: 2 leaves. Busted by Gail Shermeyer <4paws@netrax.net> Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5 Posted to MC-Recipe Digest by Gail Shermeyer <4paws@netrax.net> on Apr 13, 1998
Cooking Temperature:
Recipe Serves: 1
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