Sourdough country crust bread

Yield: 1 Servings

Measure Ingredient
2 packs Dry yeast
1¼ cup Warm water --105° to 115°
1 cup Sourdough starter; at room temperature
¼ cup Vegetable oil
¼ cup Sugar
2 teaspoons Salt
2 \N Eggs; beaten
5½ cup Unbleached flour; up to 6
\N \N Vegetable oil
\N \N Butter or margarine; melted

Dissolve yeast in warm water in a large nonmetal bowl; let stand 5 minutes.

Stir in Sourdough Starter, ¼ 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 1½ 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@...> Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5 Posted to MC-Recipe Digest by Gail Shermeyer <4paws@...> on Apr 13, 1998

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