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Sourdough Bread

SUBMITTED BY: Evelyn Gebhardt

"This no-knead bread is no fuss to make and delicious, too, which I first learned when I was the cook at a remote fishing camp. It has a crisp crust and distinctive sourdough flavor from the 'starter' yeast mixture you stir up in advance. I was surprised at how easy it is! -Evelyn Gebhardt, Kasilof, Alaska"

RECIPE RATING:

Read Reviews (21)

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PREP TIME	2 Hrs 20 Min
COOK TIME	45 Min
READY IN	3 Hrs 5 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 (.25 ounce) package active dry yeast
3 1/2 cups warm water (110 degrees F to 115 degrees F), divided
7 cups all-purpose flour, divided
1/4 cup nonfat dry milk powder
2 tablespoons butter or margarine, melted
2 tablespoons sugar
2 teaspoons salt
Cornmeal

DIRECTIONS

In a 4-qt. non-metallic bowl, dissolve yeast in 2 cups warm water; let stand for 5 minutes. Stir in 2 cups of flour until smooth. Cover loosely with a clean towel. Let stand in a warm place (80 degrees F-90 degrees F) to ferment for 48 hours; stir several times daily. (The mixture will become bubbly and rise, have a "yeasty" sour aroma and a transparent yellow liquid will form on the top.) Stir in milk powder, butter, sugar, salt, remaining water and enough remaining flour to form a soft dough. (Do not knead.) Cover and let rise in a warm place until doubled, about 1-1/2 hours. Turn onto a floured surface; punch dough down. (Do not knead). Divide in half. Shape each into a round loaf. Heavily grease baking sheets and sprinkle with cornmeal. Place dough on prepared pans. Cover and let rise until doubled, about 30 minutes. With a sharp knife, make three diagonal slashes across tops of loaves. Bake at 350 degrees F for 10 minutes. Brush loaves with cold water; bake 35-40 minutes longer or until golden brown.

FOOTNOTE

Editor's Note: Dough may also be shaped into 24 rolls instead of loaves. Bake for 10 minutes, then 20-25 minutes after brushing with water.

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REVIEWS

Reviewed on oct. 30, 2006 by Pat Harrie

This recipe is great. I have never found one this easy and it tastes great. It is a sure... MORE

Reviewed on jan. 30, 2007 by GRANNYLOOHOO

I used a sourdough starter I already had and adjusted the liquid and flour accordingly. Great... MORE

Reviewed on sep. 29, 2008 by Pillowtrot

I've been making sourdough bread for years and have my own starter, which I used in this... MORE

Reviewed on sep. 21, 2008 by Sarah

The only thing I didn't like about this recipe was that I found it could have used about a cup... MORE

Reviewed on jan. 9, 2009 by Amy1724

This is a very versatile recipe. I made one half in a loaf pan and the other as a round... MORE

Reviewed on mar. 25, 2008 by maggi-lu

This is the first home-made bread recipe I've ever tried, and it turned out fantastic! It was... MORE

Reviewed on feb. 3, 2008 by chrisb61

Been making bread for ages, just tried this for the first time, family voted best ever MORE

Reviewed on mar. 16, 2008 by Cheri

I read that this recipe was very forgiving...not for me! I used a prior starter I had made a... MORE

Reviewed on jan. 1, 2008 by DUTCHCOOK

Best sourdough I've tried, really worth the effort. MORE

Reviewed on mar. 27, 2007 by Sue Shannon

I used have whole wheat flour (as I didn't have enought all purpose and it turned out great. ... MORE

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