Sourdough Bread II recipe

1 servings

2 1/4 teaspoons active dry yeast

1/2 cup warm water (110 degrees F/45 degrees C)

2 cups bread flour

2 cups warm water

1 tablespoon white sugar

1 teaspoon salt

2 1/4 teaspoons active dry yeast

1/2 cup warm water (110 degrees F/45 degrees C)

1 1/2 cups sourdough starter

2 teaspoons white sugar

1 1/2 teaspoons salt

1 1/2 teaspoons baking soda

5 1/2 cups bread flour

1 tablespoon butter, melted

In a medium bowl, dissolve 2 1/4 teaspoons yeast in 1/2 cup warm water.

Stir in 2 cups flour, 2 cups lukewarm water, 1 tablespoon sugar, and 1 teaspoon salt.

Beat smooth with rotary beater.

Let stand 3 to 5 days uncovered at room temperature stirring 2 or 3 times a day.

Cover at night to prevent drying.

In a large bowl, dissolve 2 1/4 teaspoons yeast in 1/2 cup warm water.

Blend in starter batter, 2 teaspoons sugar, and 1 1/2 teaspoons salt.

Add 3 1/2 cups flour, and beat with a rotary beater for 3 to 4 minutes.

Cover, and let rise till double in bulk.

Mix soda with remaining flour; gradually mix into risen dough, adding enough to make the dough stiff.

Turn out onto a floured board, and knead 8 to 10 minutes.

Shape into one large or 2 medium loaves, and place on a lightly greased baking sheet.

With a sharp knife, make diagonal cuts across top of dough.

Let rise till double.

Bake at 400 degrees F (205 degrees C).

Remove medium loaves after 35 to 40 minutes, large loaf after 40 to 45 minutes.

Brush with melted butter and let cool before serving.