Country Crust Sourdough Bread

By Addie

For many years, I've been making 45 loaves of this bread for an annual Christmas bazaar, where we feed bread and soup to over 300 folks. (Taste of Home)

Ingredients

• BREAD:
• # 2 packages (1/4 ounce each) active dry yeast
• # 1-1/4 cups warm water (110° to 115°)
• # 1 cup Sourdough Starter (recipe below)
• # 2 eggs
• # 1/4 cup sugar
• # 1/4 cup vegetable oil
• # 1 teaspoon salt
• # 6 to 6-1/2 cups all-purpose flour
• # Melted butter
• ===============
• STARTER:
• # 1 package (1/4 ounce) active dry yeast
• # 2 cups warm water (110° to 115°)
• # 2 cups all-purpose flour
• ===============

Preparation

Step 1

DIRECTIONS FOR BREAD:
In a large bowl, dissolve yeast in warm water. Add the Sourdough Starter, eggs, sugar, oil, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 8-in. x 4-in. loaf pans. Cover and let rise until doubled, about 45 minutes.

Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool. Brush with butter. Yield: 2 loaves.





DIRECTIONS FOR SOURDOUGH STARTER:
In a 4-qt. non-metallic bowl, dissolve yeast in warm water; let stand for 5 minutes. Add flour; stir until smooth. Cover loosely with a clean towel. Let stand in a warm place (80°-90°) to ferment for 48 hours; stir several times daily (the mixture will become bubbly and rise, have "yeasty" sour aroma and a transparent yellow liquid will form on the top).

Use starter for your favorite sourdough recipes. The starter will keep in the refrigerator for up to 2 weeks. Use and replenish or nourish at least every 2 weeks. Yield: about 3 cups.