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FDP Cookbook : Side Dishes : Sourdough Bread
(submitted by IndyStratLuvr )



8 cups bread flour
1 cup sourdough starter, room temp & bubbly
1 & 3/4 cups warm water (110F)
2 tsp active yeast
1/3 cup each sugar and Mazola corn oil
2 eggs, well beaten
3/4 tbsp salt
egg wash: 1 egg yolk beaten with one tablespoon of cold water


In a large bowl stir together: 4 cups of the flour, yeast, sugar, salt, water, starter, eggs, oil. Beat well until smooth, then let sit a few minutes until you see the yeast begin to bubble. Add 1 cup of flour at a time, mixing/kneading until smooth. After all flour has been added be sure to knead it until it is smooth (like a baby's butt!) Only knead in flour that is part of the total quantity required. (I.e. set aside 1/2 cup for kneading purposes) It will noticeably change after proper kneading to a smooth, elastic dough. Put into a greased bowl and cover with plastic wrap. Let rise for an hour or until doubled & puffy. (You can put it in the fridge for up to 12 hours, but I never found this necessary) After the 1st rise, cut in half (use a scale), smooth loaves, pinch bottoms (pinch a loaf huh?) and place into greased loaf pans, covering with plastic wrap. Let rise for another hour or until doubled & puffy (don't overproof!). Then bake in pre-heated 350F oven for 30-35 minutes. (Remember, it's a very "wet" dough and you'll need every minute of cooking time IMO) Remove from pans, place on cooling rack and brush with a little butter or margarine to give it a nice shine and tender crust.

I use the "air-bake" brand cookie sheets for free-form loaves such as round dinner loaves or braided loaves. Breads, rolls & cookies come out perfect every time and never burn. Well worth the money and I highly recommend you buy at least two or three.. Lightly grease the cookie sheet w/Crisco shortening, sprinkle cornmeal on the sheet and place dough onto sheet for its final rise, covering with plastic. Right before you're ready to bake, brush egg wash on and sprinkle with poppy or sesame seeds, bake until brown on top & bottom (35 minutes). Prepare to make some bread that looks almost too good to eat.

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