This recipe won 1st place in the sourdough category of the Michigan State Fair 3 years in a row! Best if baked in a cloche, a covered stoneware baking stone.
Prep
15 min
Cook
99 min
Servings
Difficulty
Hard
Ingredients
1 tablespoon active dry yeast
3 tablespoons wheat germ
3 tablespoons sugar
1 tablespoon salt
4 cups bread flour
1.5 cups sourdough starter
3 tablespoons margarine
, softened
1 cup milk
1 tablespoon cornmeal
Instructions
1
Mix all ingredients in a bread machine using the Manual cycle. That's usually two mix cycles of approximately 15 to 20 minutes with the rise cycle between them of about an hour.
2
Turn the dough out onto a lightly floured surface. Form the dough into a single round loaf. Place the loaf on a baking stone or baking sheet which has been lightly oiled and sprinkled with cornmeal. Cover loaf and let rise in a warm place until nearly doubled in size, about 40 minutes.
3
Preheat oven to 425 degrees F (220 degrees C).
4
Bake in preheated oven for 20 to 30 minutes, until golden brown and loaf sounds hollow when tapped. Let cool on a wire rack.
Nutrition per serving
Printed from PantryLink · https://pantrylink.app/recipes/sourdough-bread-iii