Yield: 12 Servings
|1½ cup||Warm water|
|1 cup||Sourdough starter (see recipe)|
|6 cups||Unsifted flour|
|½ teaspoon||Baking soda|
Combine water, starter, 4 cups flour, salt and sugar thoroughly. Place in bowl and leave at room temperature overnight (12-14 hours) or until double in size. Stir in 1 cup flour mixed with soda (soda counteracts sourness of starter). Turn dough out onto floured board and knead, adding remaining cup of flour as needed. Knead until smooth, 5-8 minutes. Shape into 2 oblong loaves in greased pans. Cover and let rise in warm place 2-5 hours, until doubled in size. Just before baking, make diagonal slashes in top with sharp knife or razor blade. Bake in preheated 400 oven until crust in medium dark brown, about 20 minutes. Bread should sound hollow when tapped with the knuckles.
MRS E.J. HOSEY (MERRIE JACK)
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .