Sourdough White Bread

By cmcrobb

Makes two loaves

Ingredients

• PRIMARY BATTER "A":
• 1 1/2 cup sourdough starter
• 2 1/2 cups white bread flour
• 2 cup warm water
• 1/4 tsp yeast (optional)
• Yield:
• 3 cups primary batter "A" for baking
• 1 1/2 cups batter to return to your starter container
• BREAD RECIPE:
• 3 cups primary batter
• 6 cups bread flour
• 2 tablespoons sugar
• 2 teaspoons salt
• 1 1/2 cups warm milk
• 2 tablespoons butter

Details

Servings 2

Preparation

Step 1

THE NIGHT BEFORE:
Remove sourdough starter from fridge and stir well. Take out 1 1/2 cup and place in warm crock. Return remaining starter to the refrigerator. Add warm water and flour, stir until smooth. Cover bowl with plastic wrap and place in rising box for 8 to 12 hours.

MORNING:
If the batter has many tiny bubbles it has reached the proper state. At the end of the proofing period stir the batter well, *return 1 1/2 cups to starter container* (stir thoroughly and return it to the fridge).

THE BREAD:
Place 3 cups primary batter in Cuisinart bowl, with dough hook attached. At speed 2, add 1 cup flour and sugar. Heat milk to lukewarm and add butter and salt. Add to Cuisinart bowl. Add remaining flour 1 cup at a time. Continue on speed 2 until dough forms a ball and cleans the side of the bowl. Set timer for 8 minutes and speed 3 and allow to knead.
Place in well greased bowl, roll dough to grease top, cover with cloth and place in rising box for 2 hours. Punch down and place in rising box for second rise about 30 minutes. Divide in two and place in greased pans (4" x 10"). Let rise for 1 1/2 hours. Bake in preheated 375 degree oven for 45 minutes.