This recipe was made from my first ever starter dough so the sourdough flavor wasn’t as strong as I prefer. I have researched that starters that have been used several times have a stronger sourdough taste so please do not be disappointed if this doesn’t meet that flavor on the first go (unless of course you have a starter that has been “started” several times already).

Ingredients:

4 3/4 bread flour

3 tablespoons sugar

2 1/2 teaspoons salt

1 (0.25 ounces) package active dry yeast (the equivalent to 1 1/2 teaspoons)

1 cup warm milk

2 tablespoons margarine, softened

1 1/2 cups

1 egg

1 tablespoon

Directions:

In a large mixing bowl, mix 1 cup flour, 3 tablespoons sugar, 2 1/2 teaspoons salt, and 1 1/2 teaspoons of yeast.

Add 1 cup warm milk and 2 tablespoons margarine (softened).

Stir in 1 1/2 cups of your starter dough.


Tip:

I used my handy dandy stand mixer to mix the above.

Slowly (or you’ll have a mess) mix in up to 3 3/4 cup bread flour, adding it gradually. (I added one cup at a time, very slowly.)

When dough is dough (hubby defined this as not sticky and comes off the bread hook into a ball of it’s own), put dough on a floured surface and knead 8 to 10 minutes.

Place kneaded dough into a greased bowl, flipping over once to ensure dough is covered in oil, cover with a clean kitchen hand towel and let rise for 1 hour.

When 1 hour has elapsed, punch dough down, let rest 15 minutes.

Place dough onto greased baking pan and form into loaves (we made one large loaf).

Cover with clean kitchen hand towel and allow to rise for 1 hour.

When 1 hour has elapsed, in a small bowl, beat one egg with one tablespoon water (egg wash).

Brush egg wash onto dough.

Bake dough at 375* for 30 minutes.

Note:

Allow to cool completely before attempting to store. Hubby tried storing the bread in a bag while it was still warm and it caused the bottom to become soggy due to the steam.

This recipe was adapted from