The first item in the ingredient list is a link to my sourdough starter.... the link is where you need to start at least a couple of days prior to making the actual bread.
Have Fun! Happy Baking!!!
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- 4 3/4 c
- bread flour (hold 3/4 cup of the flour out in a small bowl and set aside)
- 3 Tbsp
- 2 tsp
- 1 pkg
- (.25 ounce) active dry yeast
- 1 c
- warm milk (90 degrees)
- 2 Tbsp
- margarine (softened)
- 1 1/2 c
- active sourdough starter
- extra large egg
- 1 Tbsp
- warm water (90 degrees)
1In a large bowl, combine and stir together the first 4 ingredients (only 4 cups of the flour). Set aside.
In a very large bowl: Stir in the milk and softened margarine, stir in the sour dough starter. Gradually stir in the 4 cups of flour mixture. You may need more depending on humidity.
2Using the flour that you set aside, flour your surface, turn out the dough and knead for about 10 minutes.
3Grease two bread loaf pans, Divide the dough in two equal halves. Knead each half a few times and shape into a loaf. Let the dough rise for 20 minutes. Punch the dough down. Knead it a few times, shape into loaf and place in greased loaf pan, doing both loaves this way.
4Cover the loaves with a damp baking towel and let the bread rise about an hour in a warm place. It is ready when doubled in size. Brush the tops of the loaves with an egg wash.
*** You can garnish the bread tops with poppy seeds, sesseme seeds, or finely minced fresh onion at this point.
5Preheat oven to 375 degrees.
6Bake for 1/2 hour or until done. (Bread is done when you tap gently and it sounds hollow).