Sour Dough Bread

This is a recipe for bread that my mom used to make a lot of the time.  It takes a little bit of time, but it’s well worth it.  Before you make the bread, you have to make the starter and let it work for 72 hours or more.  Here’s the starter recipe:

1 package active dry yeast

1/2 cup warm water (about 110-115 degrees)

2 cups flour

1 teaspoon salt

3 tablespoons sugar

2 cups warm water (about 110-115 degrees)

Dissolve yeast in 1/2 cup water.  Let rest 5 minutes.  Add flour, salt, and sugar; stir in 2 cups water.  Mix well.  Cover loosely.  Stir often for 72 hours.  Cover and refrigerate.  *When I did this, I completely disregarded the cover loosely part.  I put it in a sealed tupperware container, and about 3 hours later, the lid had popped off the container and the starter was oozing out of it and all over the shelf of the refrigerator.  I ended up tranferring my starter to a ziploc bag.  My mom keeps her in a sealed jar. 

This is how the starter will look:

I keep the bag in a flat dish in the refrigerator.  After using some of the starter for bread, add 1 cup of flour and 1 cup of warm water.  Mix well and add to remaining starter, mixing well again.  Refrigerate until next time you make bread.  Below is what the flour and water mixture will look like.

Here’s how to make the bread:

Dissolve 2 packages of active dry yeast in 1 1/4 cups warm water.  Let it rest for 5 minutes.

Add 1 cup room temperature starter.

Add 1 1/4 cup sugar.

Add 1 tablespoon salt.

Add 2 beaten eggs.

Add 1/4 cup oil.  Stir together. 

This is premix.

Slowly add 6 cups of flour.

Add 2 cups of flour at a time, mixing well after each addition.

This is what the dough will look like after all the flour is added.

On a floured surface, dump dough and knead for 10 minutes or until smooth and elastic.

Put in well greased bowl (I use cooking spray), and spray the top of the dough with cooking spray.  Cover with a towel and let rise until dough is double in size. 

Look!  The dough has doubled in size!  Punch down the dough and shape into 2 loaves. 

Let rise for an hour.  Bake at 375 degrees for 30-35 minutes.

Finished product!  I can’t wait to cut it and taste it!

 

 

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