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Sourdough Bread III Recipe

Recipe by: 106a802496d678ba

"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."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook30 m
  • Ready In2 h 40 m
  • 1Mix 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.
  • 2Turn 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.
  • 3Preheat oven to 425 degrees F (220 degrees C).
  • 4Bake in preheated oven for 20 to 30 minutes, until golden brown and loaf sounds hollow when tapped. Let cool on a wire rack.
Ingredients
  • 12 servings
  • 268 cals
  • 1 tablespoon active dry yeast
  • 3 tablespoons wheat germ
  • 3 tablespoons sugar
  • 1 tablespoon salt
  • 4 cups bread flour
  • 1 1/2 cups sourdough starter
  • 3 tablespoons margarine, softened
  • 1 cup milk
  • 1 tablespoon cornmeal
Nutrition

Amount per serving ( 5 total)

  • Calories:
    268
    13%
  • Fat:
    4.2
    7%
  • Carbs:
    47.8
    15%
  • Protein:
    9.1
    18%
  • Cholesterol:
    2
    < 1%

Based on a 2,000 calorie diet

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