Sourdough Onion Bread

By Hester

Ingredients

• 2 cups milk
• 2 envelopes active dry yeast
• 1/4 warm water
• 1 cup sourdough starter
• 2 cups cheddar cheese, shredded
• 2 tablespoons canola oil
• 2 tablespoons sugar
• 1 package onion soup mix
• 6 cups all-purpose flour

Details

Servings 2

Preparation

Step 1

In a medium saucepan, heat milk almost to a boil over medium heat. Do not boil. Set aside to cool 10 minutes. Sprinkle yeast over water. Set aside to soften 5 minutes. In a large bow, combine sourdough starter, cooled milk, yeast, cheese, oil, sugar and onion soup mix. Beat in flour 1 cup at a time to make a medium-stiff dough. Turn out onto a lightly floured surface. Clean and grease bow; set aside. Knead dough 8 to 10 minutes, adding more flour if necessary. Place kneaded dough in greased bowl, turning to grease all sides. Cover with a cloth and set in a warm place free from drafts. Let rise 1 to 2 hours or until doubled in size.

Generously grease two 9" x 5" loaf pans, set aside. Punch down dough. Shape into 2 loaves. Place in prepared pans. Cover and let rise about 2 hours until doubled in size. Preheat oven to 375F.

Bake 40 to 45 minutes or until loaves sound hollow when tapped with your fingers. After 30 minutes if the loaves are golden brown, cover with a tent of foil to prevent further browning. Turn out of pans. Cool top side up on a rack.