SAVORY SOURDOUGH BREAD RECIPE RECIPES

Steps:

• Mix sugar, corn oil, salt, water, and 1 cup of sourdough starter together in a large bowl. Sift the flour and add to the mixture. Grease or oil the dough. Place the dough in an oiled bowl, cover, and let rise overnight.
• The next day, knead the dough for 10 minutes. Divide in half, and place into two greased 4 x 8 inch bread pans. Allow the dough to double in size.
• Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until bread is golden brown and taps hollow. Turn out to cool on wire racks.

Steps:

• In a 4-qt. non-metallic bowl, dissolve yeast in 2 cups warm water; let stand 5 minutes. Stir in 2 cups flour until smooth. Cover loosely with a clean towel. Let stand in a warm place (80°to 90°) to ferment for 48 hours; do not stir. (The mixture will become bubbly and rise, have a "yeasty" sour aroma and change color from transparent yellow to gray over the course of 48 hours.) , Stir in milk powder, butter, sugar, salt, remaining water and enough remaining flour to form a soft dough. (Do not knead.) Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Heavily grease baking sheets and sprinkle with cornmeal. Gently punch dough down. Turn onto a well-floured surface; divide in half. (If baking loaves one at a time, cover and refrigerate half of dough. Proceed with shaping and second rise when oven is ready so shaped loaf can be baked immediately after the second rise.) , With floured hands, gently move the dough in a circular motion. Use friction from the counter to stretch the surface and create a smooth top and round loaf. Quickly and gently transfer to prepared pans. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375°., With a sharp knife, make three diagonal slashes across tops of loaves. Immediately bake 10 minutes. Gently brush or spray loaves with cold water; bake 25-35 minutes longer or until golden brown.